I love to make pork and it’s not just because I used to work for the U.S. pork industry! Making a slow roasted pork roast is incredibly satisfying and it can be used for many different meals. I like to make carnitas tacos for my kids, which is a favorite, or you can make pork barbeque sandwiches, but honestly, the simplest and best way to serve it is as is with a side of homemade corn bread, mashed potatoes, and a winter salad. There honestly is nothing more satisfying and all you have to do is wake up in the morning and get everything prepped and in the oven and you are good to go! How many things can you make for dinner that you can say that about? I sometimes make the same kind of recipe using beef chuck, but with more exotic ingredients including Korean gochujang and brown sugar. Either way, it is always a crowd pleaser and very simple to make!
Ingredients
6 garlic cloves
1 large yellow onion, chopped
3 tsps. dried oregano
1½ tablespoons ground cumin
Kosher salt and freshly ground black pepper
1½ tablespoons apple cider vinegar
1/4 cup olive oil
1 (750 ml) bottle dry white wine (don’t use anything pricey!)
1 7-9-pound bone-in pork butt (sometimes called pork shoulder), with a layer of fat on top
1. Preheat the oven to 300 F degrees.
2. Score the fat on the pork diagonally with a sharp knife. Make a dozen ½-inch-deep cuts in the top and sides of the pork to allow the seasonings to be absorbed by the meat.
3. Place the garlic, onion, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, 1 tablespoon salt, and 1½ teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2½ hours, remove the foil, and roast for another 4 to 4½ hours, until the meat is very tender. Every 2 hours, add another cup of wine to keep some liquid in the pan.
4. Remove the pan from the oven, cover it tightly with aluminum foil, and allow the pork to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve.
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