marinated pork butt w onions & golden raisin gravy

How To Make marinated pork butt w onions & golden raisin gravy

• 1

  Mix the marinade ingredients together. Pour into a large baggie. Place the pork roast in the marinade. Seal bag and let marinade overnight.
• 2

  Remove the pork from the marinade and pour the marinade into a baking dish. Slice the pork down the middle but not all the way through. Cut 6 small slits into the side. Place a whole clove of garlic in each slit. Place the sliced onions in the middle of the roast.
• 3

  Carefully place the roast into the marinade in baking pan. Preheat oven 425 degrees. Cover the baking pan with foil or lid. Bake for 20 minutes. Reduce heat to 275 degrees and bake for 3 hours.
• 4

  Remove the pork with the onions to a carving board. Strain the marinade broth and add to a pan. Add the dry sherry and bring to a boil. Reduce heat and let reduce for 10 minutes.
• 5

  Mix the cornstarch and water together and whisk into the gravy until thickened. Remove from heat and stir in the golden raisins.
• 6

  Slice the pork and place on serving dish. Surround the pork with the cooked onions and discard the whole garlic cloves. Ladle the gravy over the pork, sprinkle with fresh thyme leaves and serve.
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