Peter Porker’s Rosemary-Jane Roast Pork

Ah, the rosemary mustard roast - it’s the kind of meal that really hogs the spotlight. You’ve got that herby kick from the rosemary doing a little soft-shoe with the tangy mustard, all wrapped around juicy meat that’s tender enough to make even a wolf go vegetarian… well, at least until dessert. It’s zesty, it’s savory, and trust me - it’s so good, you’ll be squealing for seconds. And yes, I’ll ham it up about it all night.

Ingredients

for 18 balls

2 lbs pork butt
salt & pepper
Piglet’s Secret Stash spice rub
2 cups apple cider
3 cloves garlic
1/2 yellow onion
2-4 tbs flour (for gravy)

Directions

Preheat your oven to 300 degrees F
Pat the pork butt dry and cover heavily with spice rub. Insert a probe thermometer into the thickest part of the roast
Place roast in an oven proof dutch oven with the cider, onion, and garlic
Roast the pork until the internal temperature reaches 190 degrees F
Remove the roast from the oven and place on a cutting board. Allow roast rest for 10 minutes tented if serving immediately. Reserve the cooking liquid for gravy. Allow roast to cool and place in fridge overnight if using for sandwiches.
Slice roast thin and serve with gravy.

Gravy

Strain roast’s cooking liquid of any solids and refrigerate overnight or, if using immediately, place 1-2 ice cubes in the liquid to congeal the fat in the liquid.
Separate the congealed fat from the cooking liquid and transfer it into a small saucepan. Set cooking liquid aside until next step.
Melt the fat in the saucepan over medium heat, adding in an equal amount of flour to make a roux. For every 2 tbs of fat in the roux, add 1 cup of the cooking liquid to the saucepan. Bring to a simmer.
Serve.