About This Recipe
Appetizing aromas will swirl around your home for hours as this pork roasts. It’s an economical choice, perfect to feed a crowd . . . or a smaller gathering with leftovers (hooray!). The roast will be unbelievably tender and deeply flavored as reward for your patience.
As Found in
The Obesity Code Cookbook
- Prep: 1 h 15 m
- Cook: 8 h 15 m
- Rest: 30 m
- Total: 10 h
- Servings: 6people
- 4½ lb boneless pork butt or shoulder
- 2 sprigs fresh thyme
- 3 garlic cloves
- 1 tsp chipotle pepper ground (or smoked paprika)
- 2 tbsp Dijon mustard
- salt and pepper to taste
- Assemble, prepare, and measure ingredients. If pork is not already tied with kitchen twine, tie it up into a nice little bundle. Season generously all over with salt and pepper. Place fat-side up in a small roasting pan or baking dish just small enough to hold it snugly and allow to come to room temperature, about an hour. Pick thyme leaves from sprigs and chop. Mince garlic. Preheat oven to 475°F/245°C.
- In a small bowl, combine thyme, garlic, and chipotle pepper (or paprika) with mustard. Season with salt and pepper. Using a pastry brush, coat pork with mustard mixture.
- Roast pork for 15 minutes, then remove from oven. Turn down oven to 200°F/95°C. Cover pork with aluminum foil, return to oven, and slow-roast for 8 hours.
- To serve, slice warm pork thinly and arrange on individual plates. Or allow pork roast to cool overnight, covered and refrigerated, and reheat, covered, at 250°F/120°C for about 30 minutes before slicing and serving.