Roasted Pork

I made this recipe on Sunday. Before I put in on the table it was half gone from everyone picking the crispy bits off. You must use the cut of pork they tell you to.


1 6 lb boneless pork shoulder roast(Boston butt)
3 garlic cloves minced
2 tsp pepper
1 1/2 tsp salt
1 TB chopped fresh rosemary
1 TB chopped fresh sage
1 TB fennel seeds roughly chopped
2 red onions, cut into wedges
1 TB vegetable oil
1 cup apple cider
1/2 cup apple jelly
2 TB cider vinegar

Adjust oven rack to lower middle position. Pre-heat oven to 300 degrees. Combine garlic,pepper,salt, herbs and fennel seeds in bowl. Rub pork with herb mixture. Transfer to roasting pan and cook for 3 hours. After 3 hours scatter onion wedges around tossing with pork drippings. If pork has not produced any juice toss onions with oil first. Continue roasting for another 3 1/2 to 4 hours. Check to see if pork has any juices during that time, if not add 2 cups water and stir browned bits in water. Allow pork to rest and make gravy from the drippings by adding enough water to measure 1 1/2 cups. Add drippings and onion to a saucepan and add cider, jelly and vinegar. Simmer till dark and thickened. Ideally you should have the pork the next day, but really who is going wait when it smells so good.

recipe courtesy of Cooks Country.