It was a lovely holiday weekend in Spring.
I wanted to do a celebratory roast with ample portions for the main meal and plenty of leftovers. I also had a budget. A large chunk of lamb was not within my budget.
So, I settled on a Boston pork roast cut to slow-roast in the oven.
This cut is also sometimes called the pork butt.
Long, Slow Roast
I started off by marinating the pork, first thing in the morning. Once I put the roast in the oven, I was free to enjoy the rest of my day. I was secure in the knowledge that there was something delicious to grace our dinner table that night.
The end result was a dreamy cut of roast meat. It had a crunchy crust, caramelized into an almost sweet coating. The tender, fall-apart meat was within. Due to the low and slow cooking method, the pork was tender and the lovely juices were sealed in perfectly.
I, for one, reserved the crustiest pieces with fatty strips in between the pork layers for myself. The harmony lay between the lean meaty bites and the fine ribbons of fat. The fat and pork punctuating the slices were both unctuous and full of bite.
I highly recommend making one of these on a weekend and lazily grazing on snacks throughout the day while waiting for this bronzed beauty to be done. Then, tuck into this glorious roast in the evening to round up a perfect grazing day.
Pork Boston Roast with Thyme, Mustard and Garlic
- Oven for roasting
- 2 tbsp chopped garlic
- 1 tbsp Thai fish sauce
- 2 tbsp thyme leaves fresh
- 2 tsp salt add more according to taste
- 1 tsp pepper freshly ground
- 1 cup olive oil
- 2 tbsp Dijon mustard grainy
- 3½ lbs pork butt/Boston roast
- Combine the chopped garlic, Thai fish sauce, thyme, salt and pepper in a bowl. Add the olive oil and stir vigorously until it forms a paste. Stir in the mustard.
- Rub the paste all over the pork roast.
- Loosely cover the meat and refrigerate for 1 hour. It can be refrigerated up to 24 hours if so desired.
- Preheat the oven to 450°F and bring the pork to room temperature while the oven heats.
- Place the pork in a roasting pan and roast, fat side up, uncovered. Roast for 30 minutes, until the top starts to brown a little.
- Turn the heat down to 250°F and continue to cook, uncovered, for 5 to 6 hours. Check on the meat once or twice and baste with oil if the exterior crust of marinade looks like it is burning. Avoid overcooking the garlic in the paste. Garlic tastes bitter if burnt.
- Roast until the middle of the roast registers 180°F with an internal thermometer. The meat is cooked at this temperature. Check the internal temperature at the thickest part of the roast to fully ensure that the meat is cooked throughout.
- If the outside of the roast needs a bit more of a crunchy crust, turn the heat back up to 450°F. Let it roast for another 15 to 20 minutes, to ensure a more browned, burnished finish.
- Remove the pork from the oven and let sit for about 20 minutes. Slice the pork as thinly or thickly as you like. The meat will be fall-apart tender.
- Sprinkle the sliced meat with extra salt before serving, if desired. The pan juices can be used to drizzle over the meat.
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