Rub Ingredients:
· 2 tablespoons chopped fresh parsley
· 2 tablespoons chopped fresh sage
· 2 tablespoons chopped fresh rosemary
· 2 tablespoons chopped fresh thyme
· 2 tablespoons minced garlic
· 1 teaspoon sea salt (optional)
· 2 teaspoons freshly ground black pepper
· 1 tablespoon extra virgin olive oil
Pork Roast Ingredients:
· approximately an 8 pound bone-in Boston butt
Preparation:
- Process all rub ingredients in a food processor until the mixture forms a paste, scraping down the sides as needed.
- Rub entire recipe on pork roast. Refrigerate roast uncovered up to two days to allow the rub/paste to form a crust.
- Preheat oven to 350 degrees Fahrenheit. Place roast on rack in large roasting pan. Insert an oven-safe meat thermometer into thickest part of roast. Do not let thermometer come in contact with the bone or the bottom of the roasting pan.
- Roast meat uncovered until the thermometer registers 155 degrees Fahrenheit, which will be approximately 4 to 6 hours according to the actual size of your roast. (A general estimate is 45 minutes per pound.)
- Remove roast from oven, cover (with lid or loosely tented tin foil) and allow to sit for 30 minutes before slicing.
Numbers you need to know:
This recipe yields approximately 28 four-ounce servings. (Subtracting
the one-pound bone weight leaves us with 7 pounds or 28 servings.)
Each serving has the following: 207 Calories; 11g Fat (4g Saturated);
25g Protein; trace Carbohydrate; trace Dietary Fiber; 88mg
Cholesterol;158mg Sodium (91mg, if sea salt is omitted).
Nita's notes:
Yes, this takes a bit of time to cook; but, it's an easy prep and yields
lots of meals. It only takes about 10 minutes to make the rub/paste;
then the rest is refrigerating and roasting time.
Suggestion: let the roast become crusty in the fridge over a Thursday
and/or Friday night and then roast it on Saturday while you're doing
whatever you do at home. The meat thermometer will let you know
when it's done.
I love my digital meat thermometer. It has a remote control with read-
out that sits on the counter. The thermometer is attached by a wire to
the remote and you can set the target temperature (155 degrees
Fahrenheit in this case) before you put the toast in the oven. The
remote control beeps when it reaches the preset temp.
This gives you GREAT sandwich options. I like to place a four-ounce
slice on one half of a six-inch tortilla that's been spread with brown
mustard. Then fold over the tortilla to cover the roasted meat. Preheat
oven to 450 degrees Fahrenheit. Toast the sandwich six minutes on
each side. Yummy-yummy-yummy!
Hope you enjoy this easy many-meal recipe! And, as always, make
healthy choices for a happier life.
Nita
Anita Peacock
Lifelong Type 1 Diabetic
Owner/Manager/Bag Designer at MyDiabeticBag.com
229-928-2055
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