Pork Butt Roast crowned with garlic

This is a recipe born of necessity. We’re expecting a meat delivery and need freezer space!

The garlic crown is just a pointed knife poked in the top and many many slivers of garlic pressed in the top. Well worth the effort and super delicious result.

One more thing … your home will be fragrantly infused with spices, apples, lemon and roast for a day or two.

  • 1x 4lb pork butt
  • 4 tablespoons bacon fat or lard for greasing dish

Rub mix:

  • 1 tsp chilli powder
  • 2 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp mustard powder
  • 1 tsp white pepper
  • 1 tsp ginger
  • 1 tsp 5 spice

Topping and to finish:

  • 2 apples peeled and sliced
  • 1 lemon, sliced
  • 2 tsp mustard seeds
  • 7 cloves garlic, peeled and slivered

Set oven to 300F.

Mix the spices in a bowl. Rub all over the pork roast.

See, here’s the thing. I am a firm believer in moisture in a roasting process. Not the meat itself, but the environment it cooks in. This is why the cut apples, lemons and lard or fat are added to the roast. Plus, flavour too. I really believe the times I’ve rotated meat in this moister environment they have been much more tender, juicier and flavourful with some fruit or moisture containing accoutrements. Onions work to, but this roasting dish was packed full.

Generously grease your pan with the lard or bacon fat. If you’re keto you’re sure to have some in the fridge, start saving it if not!

Place the rubbed roast in the greased roasting pan, surround with sliced apples and lemon. Add the slivers of garlic after piercing the top of the roast with a sharp pointy knife, push in the slivers of garlic. Sprinkle over mustard seeds, place lid on top and roast in three phases. It’s okay … it’s just 3 slow bakes, first lid on, then off, then grill the top.

1st phase: Bake at 300F covered for 1.5 hours

2nd phase: Remove lid, bake at 300F 30 minutes

3rd phase: Turn on your top grill and brown to your desired preference

Carve your meat with love and reverence, it is the final finishing touch that is the most gratifying part of cooking!

At PRGE this weekend, there were the best people and the finest retro gaming machines to experience.

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