Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours, 20 minutes
Ingredients:
- 1 1/2 - 2 lb. bone-in Boston Butt
- 2 cloves garlic — crushed
- 1 1/2 Tbsp. oil
- Salt and pepper
- 1 1/2 - 2 cups apple cider
- 1 md. yellow onion — sliced
- 2 sprigs fresh rosemary
- 1/2 tsp. ground ginger
- 1/2 tsp. ground mace
- Splash of soy sauce
- Splash of cider vinegar
Preparation:
1. Heat oven to 250F.
2. Trim fat from pork.
3. Rub crushed garlic all over the roast then season generously with salt and pepper.
4. Heat oil in a Dutch oven over medium-high heat. Brown pork until golden on all sides. Remove to a plate.
5. Reduce heat to medium, add onions, and lightly brown.
6. Return pork to pot and add 1 inch of apple cider (how much depends on the size of your pot). Add rosemary, ginger, mace, and soy sauce. Increase heat to high and bring to a boil.
7. Move pot to center of oven and cook, covered tightly, for 4 hours turning roast 1/4 turn each hour so that by turns each face is exposed to the cooking liquid and the air above it.
8. Put the pork on a plate and rest for 15 minutes. In the meantime, reduce the liquid by a third to a half, then puree for a sauce. Taste and adjust flavors.
