I cooked up this delicious pork roast for some friends this weekend, and it turned out great! I'm pretty sure it was my first attempt at a roast, since generally I just throw some meat in the slow cooker until it falls apart. This hunk of meat was way too big for the slow cooker!
The roast gets cooked slow and low, so save it for a day when you'll be home all afternoon. I made it with a caramelized onion sauce to go on top, and served it with roasted butternut squash, hot applesauce, spinach salad, and rosemary butter buns. My friends loved it all and I'll be posting the rest of the recipes this week!
1 6 lb bone in pork shoulder (also called a Boston Butt)
2 tsp salt
1 tsp black pepper
2 tsp garlic powder
1 Tbs fresh rosemary, chopped
1 Tbs sage
1 Tbs fennel seed
2 large red onions, sliced into wedges
1/2 cup red wine
1 cup apple cider
1/4 cup honey
3 Tbs apple cider vinegar
Preheat oven to 300 degrees and grease a large roasting pan.
Add the salt, pepper, garlic powder, rosemary, sage, and fennel into a food processor and chop finely. Rub the spice mixture all over the roast and put it onto the oven.
After 3 hours, baste the roast and add the onions to the pan, stirring them to coat with the pork juices.
After 2 more hours, the roast should have an internal temperature of 170. Remove the roast from the oven, put it onto a platter and cover with foil. Pour the onions and juices into a saucepan and add the wine, cider, honey, and vinegar. Cook on medium heat until sauce thickens, about 30 minutes.
After the roast as been sitting for at least an hour, go ahead and slice it up and eat it with some of the sauce slathered on top. Yum!