Tuscan Pork Roast
Continuing the theme of using the inexpensive pork butt cut of meat, this is the same cooking style as any pulled pork recipe, but it produces a beautiful herb flavoring that highlights the meat perfectly.
I am told by a friend that this dish works equally as well by using an oven as opposed to a grill and following the directions below. I have not tried it, but I trust the friend that told me so if you are more comfortable using an oven, go for it.
There is almost nothing to not love about this dish! It’s made with a very inexpensive, accessible cut of pork; since it’s pork, the other white meat, it’s nutritious and fairly low in fat, comparatively to other meat dishes; it produces a ton of outstanding food that provides a variety of leftovers that only get better in the days following the preparation.
1 Pork shoulder butt roast 3-5 pounds. (Your choice of either boneless or on the bone. I prefer boneless. Also, I have seen the boneless tied and untied, again your choice. I prefer the un-tied version.) I suggest looking for what they call a Boston butt roast of about 4 pounds. Every super market sells these.
1 disposable aluminum baking pan sized and shaped to snugly hold the roast. I suggest finding a roast that perfectly matches a 5 pound loaf pan (11 ¾ x 5 5/8 x 3 3/16)
4 tablespoons dried Thyme leaves
4 tablespoons dried rosemary
4 tablespoons dried oregano
6 tablespoons chopped garlic
2 tablespoons basil
1 tablespoon balsamic vinegar
½ cup yellow mustard
1 tablespoon Salt
1 tablespoon Black pepper
2 cups Olive oil
1. Place roast in baking pan and lather 1 cup of olive oil all over the roast, then evenly distribute all of the salt and pepper across entire roast, all sides. Then repeat with 2 tablespoons each of thyme, rosemary, oregano and 3 tablespoons garlic
2. Cover baking pan tightly with aluminum foil and allow roast to sit at room temperature for at least 2 hours prior to cooking
3. Preheat grill to 500-525 degrees (all burners at high)
4. Place aluminum baking pan directly in the center of your grill, close the lid and allow to sear for 15 minutes
5. After 15 minutes, lower heat controls on your grill so that within an additional 15 minutes (30 minutes total cooking time) your grill is at 275 degrees. This will take some tinkering with your grill. You may have to turn all of your burners off and restart them at low, etc. Make sure to leave the grill lid closed throughout the process.
6. Roast the pork at 275 degrees for an additional 2 hours beyond the 30 minutes that has already occurred.
7. While meat is cooking, mix together remaining olive oil, balsamic vinegar, remaining herbs and garlic and mustard and whisk together thoroughly
8. Remove roast from grill, leaving grill burning. Remove aluminum foil lid and pour 2 cups of liquid into a liquid measuring dish.
9.Using two dinner forks facing away from one another, pull apart the pork into large chunks in the roasting pan
10. Pour the oil/vinegar/mustard mixture all over the meat
11. Cover pan again tightly with foil and cook for an additional 30 minutes at 275.
12. Meanwhile, use the two cups of reserved drippings to make a gravy; skim 3 tablespoons off of the top of the reserved drippings (the drippings will have separated with the fat rising to the top) and place in a small saucepan over medium heat with 3 tablespoons of flour. Whisk quickly into a blond roux, then add remaining liquid and whisk together. Add salt and/or pepper as desired as gravy thickens. Serve gravy with roasted pork.