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.
This recipe is adapted from Slow-Roasted Spiced Pork by Ina Garten found in her Make It Ahead Cookbook.