15 Spice Oven Roasted Pork Butt W Onion & Fruit

Rose Mary Mogan

By
@cookinginillinois

This was my main entree for dinner on yesterday. I was going for the fruity flavors I use in my Smoked Turkey Recipe that's already posted here.

I have a version of this recipe in my cookbook: SHARING OUR FAVORITE RECIPES, but not with this many spices.

I got started, and didn't stop till there were 15. You really don't need to use this many, but I was REALLY TRYING TO BUILD FLAVORS AS I WENT.

It was moist tender, tasty, full of flavors galore, and so delicious & meat was tender. I do have a Home Made Barbeque Sauce that can be added, but we ate it plain because of all of the flavors.


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Comments:

Serves:

12-16 DEPENDING ON PORTION SIZE

Prep:

10 Hr 25 Min

Cook:

4 Hr 45 Min

Method:

Bake

Ingredients

6-8 lb
pork shoulder butt roast (mine weighed 8 1/2 lbs)
3 Tbsp
each kosher salt, brown sugar
1 Tbsp
each lemon pepper(no salt added) & red pepper flakes
1 1/2 Tbsp
ground coriander, dry mustard
2 tsp
marjoram
2 Tbsp
each coarse black pepper,paprika, dried chive, cumin
2 Tbsp
each garlic powder,thyme,onion powder,mesquite fajita seasoning
6 clove
garlic minced
3/4-1 c
olive oil
2 medium
navel oranges(sliced)
2 medium
lemons sliced
1 medium
grapefruit, sliced
2 large
onions sliced thinly
1 medium
bell peppers cut into strips, green
1 medium
red bell pepper cut into strips

Directions Step-By-Step

1
Line long jelly Roll style pan with aluminum foil, and add meat rack. (NEXT MORNING WHEN YOU ARE READY TO ROAST.)The time listed in the prep time is for marinating over night as well as adding the seasoning.
2
NIGHT BEFORE: Assemble all the spices that you will be using.Combine them in a medium size bowl.
3
Place the spices to one side as you use them, so you don't forget which ones you have already used.Blend together so they are evenly mixed together.
4
With the tip of a sharp pointed knife, make slits into roast about 1/2 inch apart, over the entire surface of the roast.
5
LIBERALLY SEASON THE MEAT ON ALL SIDES, WORKING SPICES INTO ALL OF THE NOOKS AND CRANNIES, DOWN INTO THE GASHES YOU MADE WITH THE KNIFE TIP. tHEN drizzle with olivew oil. TO MAKE SURE SEASONING STAYS ON MEAT.
6
When finished place roast into a large bag, I used 2 double plastic grocery bags.Then place bag in large bowl & refirgerate over night.
7
Line a longJelly Roll pan or roaster with aluminum foil, add the meat rack then spray with non stick cooking spray. Preheat oven to 425 degrees F.
8
Place roast on rack, after it has come to room temperature.
9
PLACE ROAST IN PREHEATED 425 DEGREE F. OVEN, (UNCOVERED) AND ROAST FOR 25 MINUTES. This will sear the meat on the outside , forming a crust and sealing the juices inside the meat.
10
While roast is cooking, slice all of the fruits and veggies.
11
When the 25 minutes has elapsed, remove roast from oven.
12
Then CAREFULLY arrange the sliced fruit, onions & peppers on top and along sides of the roast, being careful not to burn yourself. REDUCE OVEN TEMPERATURE TO 300 DEGREES F.
13
Now wrap the entire roast and pan in aluminum foil, using several layers as needed so no steam escapes. Now cook for an additional 3 3/4 hours to 4 hours at 300 degrees F. Remember this is a huge piece of meat you want it tender enough that you can pull the bone out by hand of the meat, once it is fully cooked.
14
When time has elapsed. Remove from oven. Let sit a few minutes to cool down. Then carefully remove the bone from the roast by pulling gently. Then with an electric knife proceed to slice the roast completely. Serve with your favorite barbeque sauce, or make your own version. Serve on favorite Rolls buns or Kaiser Rolls with your favorite side items. I did Rainbow Cole Slaw, and Loaded Red & Gold Potato Salad. I hope you Enjoy this recipe.

About this Recipe

Course/Dish: Other Main Dishes, Pork, Roasts
Main Ingredient: Pork
Regional Style: American