Rosemary Pork Roast
Serves 4
3 lb Pork Roast (Boston Butt)
1 Tbsp. Olive Oil
1 Tbsp. Worcestershire Sauce
3 Garlic Cloves, Minced
1/2 Tbsp. Onion Powder
2 Tsp. Sea Salt
1 Tsp. Cracked Black Pepper
5 Whole Cloves
1 Tbsp. Dried Rosemary
Coat pork in olive oil and Worcestershire sauce. Combine garlic, onion powder, sea salt, and black pepper. Generously season pork with spice mixture. Place in fridge for at least 2 hours, up to over night. Preheat oven to 275 degrees. Puncture fat side with cloves. Put pork, fat side up, in roasting pan. Sprinkle rosemary over top. Place in oven for 5 hours. Transfer to cutting board. Remove cloves and let stand for 15 minutes before slicing. Served with mashed potatoes and haricots verts.
3 lb Pork Roast (Boston Butt)
1 Tbsp. Olive Oil
1 Tbsp. Worcestershire Sauce
3 Garlic Cloves, Minced
1/2 Tbsp. Onion Powder
2 Tsp. Sea Salt
1 Tsp. Cracked Black Pepper
5 Whole Cloves
1 Tbsp. Dried Rosemary
Coat pork in olive oil and Worcestershire sauce. Combine garlic, onion powder, sea salt, and black pepper. Generously season pork with spice mixture. Place in fridge for at least 2 hours, up to over night. Preheat oven to 275 degrees. Puncture fat side with cloves. Put pork, fat side up, in roasting pan. Sprinkle rosemary over top. Place in oven for 5 hours. Transfer to cutting board. Remove cloves and let stand for 15 minutes before slicing. Served with mashed potatoes and haricots verts.
