CreekCorner
03-08-2010, 02:58 AM
GARLIC PORK ROAST
Serves 6.
5-pound bone-in Boston butt pork roast
6 cloves raw garlic, peeled
3 tablespoons oil
Salt
Pepper
1 tablespoon thyme leaves**
½ teaspoon crushed red or Aleppo pepper
1 teaspoon paprika
1½ cups onions, sliced thin
3 pounds potatoes, any type
Preheat oven to 450 degrees.
Slice the garlic cloves lengthwise into 16-plus slivers. With a thin steak knife, make deep incisions into both sides of the pork roast at intervals and insert these slivers of garlic, making absolutely sure that none of the garlic is exposed. Rub the roast with 1 tablespoon of oil and sprinkle all over with generous amounts of salt, pepper, and all of the spices and herbs.
In a large roasting pan, drizzle 1 tablespoon of oil. Make a bed of the onions and set the pork roast on top, with the fattiest side facing up. Do not peel the potatoes, but cut them into large pieces. Toss them with the remaining tablespoon of oil and a generous sprinkling of salt and pepper. Arrange the potatoes around the pork roast, with their cut surfaces facing up.
Pop the pan into the oven and cook for 30-plus minutes, until the fat on top has browned. Reduce the heat to 325 degrees, and cook for at least another hour, until the pork’s internal temperature is 165 degrees and the meat is tender. Periodically baste both the meat and potatoes with the pan juices.
Remove the pan from the oven, and allow it to rest before carving the meat and serving it with pieces of potatoes and some of the onions.
**THIS CAN BE OMITTED OR ROSEMARY CAN BE USED - ALL TO TASTE.
Serves 6.
5-pound bone-in Boston butt pork roast
6 cloves raw garlic, peeled
3 tablespoons oil
Salt
Pepper
1 tablespoon thyme leaves**
½ teaspoon crushed red or Aleppo pepper
1 teaspoon paprika
1½ cups onions, sliced thin
3 pounds potatoes, any type
Preheat oven to 450 degrees.
Slice the garlic cloves lengthwise into 16-plus slivers. With a thin steak knife, make deep incisions into both sides of the pork roast at intervals and insert these slivers of garlic, making absolutely sure that none of the garlic is exposed. Rub the roast with 1 tablespoon of oil and sprinkle all over with generous amounts of salt, pepper, and all of the spices and herbs.
In a large roasting pan, drizzle 1 tablespoon of oil. Make a bed of the onions and set the pork roast on top, with the fattiest side facing up. Do not peel the potatoes, but cut them into large pieces. Toss them with the remaining tablespoon of oil and a generous sprinkling of salt and pepper. Arrange the potatoes around the pork roast, with their cut surfaces facing up.
Pop the pan into the oven and cook for 30-plus minutes, until the fat on top has browned. Reduce the heat to 325 degrees, and cook for at least another hour, until the pork’s internal temperature is 165 degrees and the meat is tender. Periodically baste both the meat and potatoes with the pan juices.
Remove the pan from the oven, and allow it to rest before carving the meat and serving it with pieces of potatoes and some of the onions.
**THIS CAN BE OMITTED OR ROSEMARY CAN BE USED - ALL TO TASTE.