Roasted Port butt with rosemary and sage- 1/22/13
Pork butt is a very affordable cut and cooking at a low temperature ensures a tender, and juicy roast. As an alternative you can also cook the pork butt in a slow cooker set on high for 30 minutes, then turned down to low for the day. Here the pork butt is smother in herbs (rosemary and sage) and then it is roasted in the oven for about 90 minutes to 2 hours (depending on the size).
Then end result is a tender and flavorful piece of meat. I usually serve it with white rice but you can also serve it with pasta or mashed potatoes.
I don't like my pork butt to fall apart so it is roasted for 90 minutes. If you like the meat to be fork tender keep the roast in the oven at 325 degrees for 3 hours or so.
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If you have left over use it to make a sandwich.
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Preparation work..
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Ingredients: 1 Pork butt about 2 to 3 pound 4 garlic cloves, peeled 4 sprigs of rosemary leaves 1/2 cup fresh sage leaves 1 1/2 teaspoon salt 1/4 cup olive oil
For the gravy: Pan juice from the roast 1 tablespoon of flour |
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Put the garlic, sage, rosemary, salt, and pepper in a food processor. Pulse to combine |
Add the oil gradually and pulse until forming a paste. |
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Put the paste into a bowl. |
Spread the paste all over the pork butt. |
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Cover and refrigerate for at least for about 3 hours or overnight. |
Put a skillet on high heat and pan seared the meat. |
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Once one side is browned turn the meat around until the whole pork butt is all browned. |
Turn the oven and preheat at 350 degrees. Put the pork butt in a large pan and cover the pan with foil. Lower the oven temperature to 325 degrees after 30 minutes. |
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Bake for about 1 1/2 hour in the oven. A lot of juice will come out of the meat. Put the meat aside and prepare the sauce. |
Put 1 tablespoon of flour inside the pan. |
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Mix the flour well until incorporated. Keep stirring until comes to a boil point. Lower the heat and keep stirring for a minute. The sauce should have thicken. |
Slice the meat |
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Pour the gravy over the meat and serve.
Filed as: Meat
