Fill your house with friends, fun and a planned menu. Sounds good doesn’t it! Here is a slow roasted pork dish that is sure to please the senses: smell – delicious; sight – festive; and taste – perfection!
1/2 t whole peppercorns freshly ground… or 1/4 t black pepper
2 T plus 3/4 t ground cinnamon
2 T kosher salt
1 T plus 2 1/4 t unsweetened cocoa powder
1 t ground nutmeg
1/2 t ground cloves
Pork and Onions
6T olive oil
3 3/4 to 4 lbs onions, thinly sliced
1 1/2 t dried sage
1 1/2 c water
5 pounds pork butt with bone
Mix all spices together. Set aside.
Heat oil in large pot over medium heat. Add onions, sage, and salt, saute 10 minutes. Add 1/2 cups water; continue to cook until onions are beginning to brown and water has evaporated, about 20 minutes.
Meanwhile, preheat oven to 300 degrees. Sprinkle spice rub on large sheet of foil. Roll pork in rub, pressing to coat. Set pork on rack in large roasting pan. Top pork with 1/3 of onions, scatter remaining onions around pork in pan.
Roast pork until very tender and thermometer inserted into center registers 165 degrees, stirring onions in pan occasionally. Roast about 6 hours. Transfer pork to platter. Spoon onions over pork.byDeborahonTuesday, December 30, 2008Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Deborah,Pork,Recipe