Slow Pot-Roasted Pork Butt
Hands On Time: 45 minutes
Total Time: 10 hours and 0 minutes
Have your butcher butterfly the pork butt so that it lies flat on a cutting board with the skin-side down and close to an even 1 1/2-inch thick.
2 tablespoons chopped parsley
1 tablespoon minced garlic
1 anchovy fillet
Zest of 1 lemon
1 (4- to 5-pound) boneless pork butt, butterflied (see note)
Freshly ground black pepper
1 large onion, sliced 1/2-inch thick
1 bay leaf
1/2 cup dry white wine
1/2 cup chicken broth
Combine the parsley, garlic, anchovy and lemon zest and chop a little to mix. Season the pork with 2 teaspoons salt and a few twists of the pepper mill. Rub the parsley mixture all over the surface. Roll the pork up like a jellyroll and tie at 1-inch intervals with butcher’s twine. Season the outside with 3 teaspoons salt, making sure to be even and turn the meat over to season the underside. Let the pork sit at room temperature for 2 hours, or refrigerate for up to 24 hours.
Heat the oven to 225 degrees.
Place the sliced onion in a Dutch oven or another cooking vessel deep enough to hold the pork. Season lightly with salt, add the bay leaf and place the pork on top. Pour in the wine and broth. Cover tightly with a lid or a piece of parchment paper and foil. Roast until the pork is very tender and a skewer inserted into the center of the roast meets little resistance, 7 to 8 hours.
To finish the dish, increase the oven temperature to 400 degrees. Remove the lid from the Dutch oven and return the pork to the oven, Roast for 10 minutes and very gently flip the roast. Roast for another 10 minutes and flip one more time. Roast until browned, about 5 more minutes.
Place the roast on a cutting board and let rest for 10 minutes before serving with the pot juices.
Per serving: 497 calories (percent of calories from fat, 47), 60 grams protein, 3 grams carbohydrates, 1 gram fiber, 25 grams fat (8 grams saturated), 206 milligrams cholesterol, 1,809 milligrams sodium.