Description
Ina Garten’s slow roasted spiced pork brings Mediterranean warmth to classic comfort cooking. Fragrant herbs and rich spices meld together to create a tender, mouthwatering centerpiece that invites you to savor each succulent bite.
Ingredients
Scale
Main Protein:
- 1 (7- to 9-pound) bone-in pork butt with a layer of fat on top
Herbs and Spices:
- ¼ cup chopped fresh oregano leaves
- 1 ½ tablespoons ground cumin
- 1 ½ teaspoons chipotle chile powder
- Kosher salt
- Freshly ground black pepper
Additional Ingredients:
- 6 garlic cloves
- 1 large yellow onion, chopped
- 1 jalapeno pepper, ribs removed, seeded, and chopped
- 1 ½ tablespoons apple cider vinegar
- ¼ cup good olive oil
- 1 (750 milliliters/25.4 fluid ounces) bottle dry white wine, such as Pinot Grigio
- Lime wedges, for serving
Instructions
- Calibrate the oven temperature to 300°F (150°C) using an oven thermometer for precision. Carefully create a crosshatch pattern on the pork’s fat layer, making 12 strategic incisions across the top and sides to enhance flavor penetration and rendering.
- Transform garlic, onion, jalapeño, and oregano into a fine mince using a food processor. Incorporate cumin, chile powder, salt, black pepper, vinegar, and olive oil, blending until a smooth, aromatic paste forms.
- Thoroughly massage the spice paste into every surface of the pork, ensuring complete and even coverage. Transfer the seasoned meat to a roasting pan with the fat side facing upward, then pour of wine into the pan’s base. Seal the pan completely with aluminum foil.
- Slow-roast the pork for 2½ hours while fully covered. After this initial period, remove the foil and continue roasting for an additional 4 to 4½ hours. Periodically replenish the liquid by adding of wine every 2 hours to maintain moisture.
- Extract the pork from the oven and immediately tent with fresh foil, allowing the meat to rest and redistribute its juices for 15-30 minutes. Slice against the grain, sprinkle with a final whisper of salt, and present alongside zesty lime wedges for a bright, citrusy contrast.
Notes
- Elevate taste by letting the meat absorb spices deeply through an overnight marinade in the refrigerator.
- Create strategic fat scoring to help seasonings penetrate and ensure crispy, succulent results during roasting.
- Guarantee precision cooking with a reliable oven thermometer for consistent temperature control.
- Pat meat dry before applying spice paste to maximize adherence and develop a perfect exterior crust.
- Let the roasted meat rest for 15-20 minutes after cooking to redistribute juices and maintain tenderness.
- Prep Time: 30 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 455 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 105 mg