This my friends, is one fantastical roast! I had gone grocery shopping Saturday evening with the intention on making this roast the following day, but we had a family party to attend so it had to wait until tonight. I was going to do my usual Lady & Sons Boston Butt Roast but thought to myself “Why are you letting yourself get into a recipe rut again” then I realized how right my inner drunken conscious was and decided to do something else. Let me introduce you to the Rosemary Garlic & Dijon Boston Butt Roast!
1- 3 Lb Boston Butt Roast (pork shoulder)
1/3 Cup Kosher Salt
1 Tbsp Ground Black Pepper
1/4 Cup Olive Oil
2 Tbsp. Rosemary; minced
2 Tbsp. Dijon Mustard
6 Garlic Large Cloves; minced very finely
Preheat oven to 375f.
Super mince your rosemary leaves….
Crush your garlic cloves….
Then super mince the garlic as well.
Put the garlic into a small mixing bowl.
Add salt and combine well while pressing down with the spoon to form a paste of sorts.
Add olive oil…
and dijon mustard.
Combine very well to incorporate all the ingredients together.
This is what it should look like.
Next spoon the paste over your roast and distribute all over using your hands…
Messy I know, but so worth it in the long run!
Once you have your roast completely covered on all ends…
No pun…. LOL…. jk….
Roast for about 3-4 hours or until the internal temp reaches 190f.
While you wait for your roast, gaze deep into the bottom of your glass of wine and wait for your kitchen timer to go off.
Just kidding again, but really look at that roast…. allow it to rest for about 30 minutes before carving…
Cut it up real nice and serve with the pan juices drizzled on top!
I served this hot little gem with Crash Potatoes (http://sarahb413.com/2013/08/04/crash-hot-potatoes/) as well as roasted garlic and lemon asparagus (http://sarahb413.com/2012/10/13/roasted-garlic-and-lemon-asparagus/)