This slow roasted pork has it all. Totally delicious, totally easy to make and easy on your budget. Use any leftover pork for a pulled pork sandwich the next day. The pork is amazing on it’s own and you don’t have to make the sauce. However, I strongly recommend making the sauce, it is sweet and savory and just makes the dish! I like to serve on mashed potatoes. Enjoy!
**Warning** Your family will fight over the “tasters” as soon as you take it out of the oven. So, hide it while it’s resting, if you want some left for dinner!
Slow Roasted Pork
Author: Adapted from Cooks Illustrated
Recipe type: Main Entree
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- For the Roast:
- 3-4 Pound Boneless Pork Butt
- ⅓ cup Kosher Salt
- ⅓ cup Brown Sugar
- Pepper
- For the Sauce:
- 5 oz Frozen Peaches
- 1 Cup Dry White Wine
- ¼ cup sugar
- 3 Tbsp rice wine vinegar
- 1 tsp dried thyme or 1 Tbsp fresh thyme
- 1 tsp whole grain or dijon mustard
Instructions
- Start by rubbing the roast with the sugar and salt mixture. Cover and put in the refridgerator at least 12-24 hours before cooking.
- Heat oven to 325 degrees and take roast out to bring to room temperature. Brush off the excess salt mixture, and rinse out the roasting pan. Add the roast in the pan, top with ground pepper and add a quart of water to the pan.
- Roast the pork for 5-6 hours. Checking on it every hour. Make sure you have about ½ an inch of liquid in the bottom of the pan at all times. Continue to add water if the liquid gets low.
- Take the pork out when it reaches 190 degrees. Place on a cutting board to rest and cover tightly with foil.
- Pour the pan jus into a bowl and defat.
- In a small saucepan, add ¼ cup of the pan jus (save the rest for another purpose if you have more) peaches, wine, vinegar and thyme. Season with salt and pepper and simmer, until sauce thickens and reduces. Will take 20-30 minutes. Add the mustard, taste if you need to season more.