Description
Ina Garten’s slow-roasted spiced pork brings Mediterranean warmth to dinner tables with complex, aromatic layers. Tender meat and fragrant spices invite diners to savor each richly seasoned bite.
Ingredients
Scale
- 1 (7- to 9-lb) bone-in pork butt with a layer of fat on top
- ¼ cup chopped fresh oregano leaves
- 1 ½ tbsps ground cumin
- 1 ½ tsps chipotle chile powder
- 1 (750 ml/25.4 fl oz) bottle dry white wine, such as Pinot Grigio
- ¼ cup olive oil
- 6 garlic cloves
- 1 large yellow onion, chopped
- 1 jalapeno pepper, ribs removed, seeded, and chopped
- 1 ½ tbsps apple cider vinegar
- Kosher salt
- Freshly ground black pepper
- Lime wedges, for serving
Instructions
- Preparation: Preheat oven to 300°F (150°C), using an oven thermometer for precision. Create a crosshatch pattern on the pork’s fat layer with 12 strategic incisions to enhance flavor absorption and fat rendering.
- Spice Blend: Pulse garlic, onion, jalapeño, and oregano in a food processor. Add cumin, chile powder, salt, black pepper, vinegar, and olive oil, blending into a vibrant, aromatic paste that will infuse the meat with complex flavors.
- Seasoning and Roasting Setup: Massage the spice mixture thoroughly into every surface of the pork. Position the meat fat-side up in a roasting pan, pour wine into the base, and completely seal with aluminum foil for an initial slow-roasting phase.
- Cooking Process: Slow-roast the covered pork for 2½ hours, then uncover and continue roasting for an additional 4 to 4½ hours. Periodically replenish the liquid with wine to maintain moisture and prevent the meat from drying out.
- Finishing and Serving: Remove pork from the oven and tent with fresh foil, allowing the meat to rest for 15-30 minutes. Slice against the grain, sprinkle with a final touch of salt, and serve with zesty lime wedges to brighten the rich, tender meat.
Notes
- Precision Matters: Use an oven thermometer to ensure exact 300°F temperature for consistent, perfect roasting results.
- Flavor Maximization: Create a crosshatch pattern on fat layer with 12 precise cuts to enhance spice penetration and improve meat texture.
- Moisture Magic: Regularly add wine during roasting to prevent drying and create a rich, succulent final dish.
- Resting Ritual: Allow pork to rest 15-30 minutes after cooking, tented with foil, to let juices redistribute and ensure maximum tenderness.
- Prep Time: 30 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 100 mg