It’s another lazy Sunday. While our dinner is slow-roasting in the oven we’ll be chilling…reading, watching a movie, having a glass of sangria…that’s what’s so great about Sundays. No pressures, no work… we Love Sundays! Hope you all enjoy your Sunday too…
Sunday Slow-Roasted Pork Roast
4 1/2 lbs boneless pork butt shoulder roast
5 garlic cloves
1 vidalia onion, peeled & quartered
1 jalapeno pepper, seeded & chopped
fresh oregano leaves (about 1/4 cup)
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon salt
1 tablespoon apple cider vinegar
extra virgin olive oil
2 cups Pinot Grigio
juice of two limes
Heat the oven to 300 °F. Place the garlic cloves, vidalia onion, jalapeno, oregano, cumin, chili powder, apple cider vinegar and 1/4 cup extra virgin olive oil in a food processor. Process until smooth. Spread all over pork shoulder roast (inside too if your roast is split like mine was). Place in a baking dish and pour the Pinot Grigio into the bottom of the dish – making sure not to hit the pork directly as this will remove the seasoning.
Cover with aluminum foil and place on a large cooking sheet to catch any overflow. Place in the heated oven and roast for 2 1/2 hours. Remove aluminum foil (but save it) and roast an additional 1 hour. Remove from oven; re-cover with aluminum foil and allow to rest 10 minutes. Slice and serve with the juices; squeeze fresh limes over the pork slices. This is great served with Cilantro-Lime Rice and Roasted Asparagus.
Enjoy!
Linda~
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This recipe is adapted from Slow-Roasted Spiced Pork by Ina Garten found in her Make It Ahead Cookbook.
Fabulous Fare Sisters 
It shows. As I mentioned, I have three successful cookbooks, and I thought I could photograph the foods. Ha! No such luck. My images looked greasy and cold and completely unappetizing; yours always look great.
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Ooooooooooooooooh, that looks so good! Did you take he picture, too? Photographing food is hard!
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Thank you…and yes we take all the photos! Sometimes those gray days make it harder but I love the challenge 🙂
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One or both of you have a great eye for presenting food. Plating it, and the colors – terrific job. That’s a skill I and a lot of other people with cameras do not have.
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Thanks Dan! I have a great teacher (one of my husband’s passions is photography and he’s been teaching me all the tricks of the trade! 😀
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Love the look of that colorful marinade! The pork looks so juicy and pull-apart. Oh, and any recipe with 2 cups of Pinot Grigio in it gets my vote!
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It was so tender! And the wine made it even more flavorful 🙂
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This looks like a must try recipe for me! It has all the things I love – juicy tender pork, lime, cilantro, cumin . . . I can’t wait to try it!
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Thanks Christy! Hope you love it as much as we did! 🙂
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This pork looks amazing. It is one of my favorite meats, and I love how yours is just falling apart. I’m drooling just looking at it. I might just have to have an extra glass of wine to help get the job done however. Pinning!
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Agree – the extra glass of wine always helps! 🙂
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Looks great Linda.
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Thanks Heidi! 🙂
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Yum! The aroma must have been amazing while it was cooking!
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It absolutely was!! 🙂
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Yum! This definitely had an amazing aroma while cooking!
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Any meal with rice, count me in. I would swap pork for chicken or beef☺
This looks delicious. Have a lovely week 💖
Cheers, Mojisola
http://www.mojintouch.com
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Looks super yumm!! 🙂 thanks for sharing the recepie!
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I can smell the aromas! 🍓
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That’s what’s great about Sunday roasts! The smells!! 🙂
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Did you say Pinot??? I’m in!
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Yes Pinot!! Yummy!! 🙂
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The Roast looks so tender, yummmm
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Wooooooow so yummicilious & terrific
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