How to Make Boston Pork Roast with Thyme, Mustard and Garlic

Pork Roast

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.

The Result

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.

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