The best thing about cooking a pork roast, aside from the moist, flavorful pull apart texture is the round 2, 3, and 4 meals you get out of 1 hearty hunk of meat!
Takes some time to prepare, marinate, and store (if you freeze it) But the leftovers will help ease the stress of that daily decision, "what's for dinner?"
I transformed this one roast into Bar-B-Q sandwiches, salads, quesadillas, and pork tostadas! (which I'll feature in separate posts) Sadly, I did have one casualty in the making of this meal...
my favorite juicer :(
It's also a great opportunity to put those fresh herbs to use by the handfuls.
Spicy Fruit And Herb Boston Pork Roast
Ingredients
1 - 4 lb. Boston Pork Butt Roast
1 tbsp. coriander
1 tbsp. cumin
1/2 tsp. cayenne peper
1/2 tsp. salt
1/8 C brown sugar (light or dark)
1 medium onion sliced in thick wedges
zest and juice of 1 lime
1/2 C apple juice
1 Raspberry Wheat Beer
2 C pineapple sage leaves (rub the leaves to activate the oils and aromas)
Directions
Spray the bottom and sides of a dutch oven or deep roasting pan with a top. Rinse roast and place in pan.
Rub dry ingredients into all sides of meat. Add onion. Then pour in liquids. Put sage around and on top of pork. Put top on pan and bake for approximately 2 to 2 1/2 hours or until a meat thermometer inserted into the largest part of roast reaches 160 to 180 degrees. Ovens vary and mine tends to cook things quicker than others so judge accordingly.
Meat should be tender and able to be pulled apart with a fork.
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