Perfect Roast Pork

We had plenty of potato pave left and have been craving roast pork since we went to my sister's, wanted to make it, and found out they had had it the night before. So we had our New Year's Day menu all set for us. We went back and forth on how to do the pork, checking out a few cookbooks and discussing the pros and cons of browning, braising, and the like. In the end, we let our instincts guide us toward our goal - a well-seasoned, juicy roast with a browned crust. The roast pork came out so perfectly and went so well with our sides that we liked it even better than our New Year's Eve dinner! Here's our "recipe":


1 3-lb. pork butt
3 sprigs fresh rosemary
salt and pepper to taste
5-6 garlic cloves
2 cups water

Preheat oven to 500 degrees. Chop the leaves from one sprig of rosemary very finely. Place the pork in a roasting pan, fat side up. Season the pork with salt, pepper and the chopped rosemary. Place in the oven and cook for 20 minutes. Add the 2 rosemary sprigs, garlic and water to the bottom of the pan, scraping up the fond and return to oven. Set oven at 250 degrees and roast for 45 additional minutes, basting every 15 minutes or so. Allow the roast to sit as you place the liquid on the stovetop and boil to reduce slightly. Serve sliced au jus with your favorite side dishes.

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