Tuesday, December 04, 2007

Butt bone connected to the... shoulder bone

Roast Pork Butt (Pork Shoulder)

This cut of meat comes by many names: pork butt, pork shoulder, picnic roast. It really is the shoulder, and it really is the cheapest cut of meat in the case: about 1.79 a pound. Apparently the reason for that is it's a very fatty, tough cut of meat with a bone in it.

Cook it like this and you'd never know it:

4 cloves garlic
2 tablespoons rosemary
2 tablespoons fennel seeds
1 red onion
1 pork shoulder, bone in

Mince or press the garlic and rub it all over the meat. Mix the rosemary and fennel seeds in a bowl and sprinkle them on the meat pressing it with your hands so it sticks.

Cut the onion into eighths and place the segments in a roasting pan or 5-quart casserole. Place the pork fat side up on top of the onion and cover.

Roast in 250° oven (yes two hundred fifty) for 8 hours. Put it in over night if you want it for lunch. Remove from oven, let cool 1/2 hour and serve. The meat falls away from the bone and you don't even have to cut this stuff. It's ultra tender, juicy and delicious. Keep the meat in the juices when reheating leftovers.

1 comment:

Aaron said...

What time should we come over?