A Big Beautiful Butt
|Pork Done Right: Crispy, Flavorful, and Tender to the Bone|
If I asked Mr. B what he wanted for dinner, his suspiciously too quick response is always pork. Restating the question does no good either, for even if I say, "So, besides pork, what sounds good to you?" he'll say something along the lines of "How about pig? Does pig sound good to you?" His expertise in crafting a flawless circular reasoning logical fallacy is superb and after a few minutes of what can only be described as futile discussion, I'm only too happy to cook pork.
Realistically though, there are only so many directions one pig can take a woman. You have the loin and the chops; ground pork is too greasy on its own and pork ribs are decidedly summer food, and while I don't mean to throw any shade at my Southern family and friends, there is more to life than BBQ.
This got me thinking about the possibilities of cooking one large pork butt and using it as the basis of an assortment of meals, sandwiches, and snacks--hello quesadillas! Figuring out how to cook it low and slow, to get a crispy and succulent exterior and meat so tender it could melt in your mouth took a little thinking, a short prayer, and a trial run. In the end, I found a magic recipe that can go in just about any direction and if you keep things simple at the outset, this is one versatile pig!
Mel's Tender and Succulent Roasted Pork Butt
1 6 to 7 pound pork butt
5 cloves of garlic, mashed
lots of fresh ground pepper
*Preheat the oven to 300 degrees
1. Place the pork butt in a large tall-sided roasting pan.
2. Douse it with a solid does of olive oil (I used about a 1/3 of a cup) and massage the oil into the roast, making sure to get into every possible crook and cranny.
3. Cover the pork butt in fresh ground pepper and a little sea salt; the pepper should be visibly noticeable.
4. Rub the mashed garlic all over the pork butt, making a thick layer of the garlic past on the top of the roast.
5. Place the roasting pan, uncovered in the middle of the preheated oven and roast for 7 to 8 hours, until the meat begins to fall from the bone and is easy to pick without a fork.
6. Remove from oven and lightly tent.
7. If you'd like, you can strain the drippings make gravy.
8. Enjoy for dinner and all week long!