SLOW ROASTED HERBED PORK BOSTON BUTT
The meat and paste: Put all the paste ingredients in a food processor to create a rough-ish paste Open the butt skin side up and score the fat Flip the butt
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.polentaandlinen.com.
Cooking tools:
- Roasting pan
- Roasting rack
- Instant-read thermometer
- Butcher's twine
- Food processor
- Microplane
- Oven
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Wooden spoon
Ingredients
- 1.8kg pork Boston Butt off the bone
- Butchers twine/natural string
- Roasting pan & grid
- Meat thermometer
- ½ cup sage leaves
- ½ cup rosemary leaves
- ⅓ cup fennel seeds toasted in a pan
- 10 garlic cloves .
- 120g chopped pancetta
- 1tbs dried chilli seeds
- zest of 1 lemon
- 100g pine nuts
- 100g raisins.
- 1tsp nutmeg
- ¼ cup extra virgin olive oil
- 1tbs fresh ground pepper
- salt
- 1tbs ground pepper .
- 1tbs ground toasted fennel seeds
- 1tbs salt
- 1½ cup white wine
- 1flat tsp xylitol
- juice of half a lemon
- 1tbs cornstarch
- Ground black pepper
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