Pork Roast

When reading Wednesday's Wall Street Journal (on Thursday), I came upon an article about pig farmers in England losing money on their products. To publicize their plight, they recorded a song and video called "Stand By Your Ham". Of course, I had to google it, and it made me giggle. It also reminded me of a recipe I had seen in the Wall Street Journal a couple of Saturdays ago. They were interviewing a chef named Donald Link from Louisiana, and he said he likes to cook this at home.

DONALD LINK'S PORK ROAST

1 Boneless Pork Butt (around 8 pounds)
salt & pepper
2 tbsp. oil
2 onions, sliced thin
8 garlic cloves, sliced thin
1 tbsp. rosemary
1 tbsp. thyme
1 stick butter
1/2 cup flour
4 cups chicken broth
juice of 1/2 lemon

Rub the salt and pepper into the port; let it sit about 30 minutes.

Slice the onion and garlic; mix with the rosemary and thyme and set aside.

In a dutch oven, brown the pork in the oil. Remove from the pan to a platter. Add the butter to the pan and melt it. Whisk in the flour; combine until smooth. Stir in the onion mixture until it's coated with the butter/flour combo, then whisk in the chicken broth until smooth. Bring to a simmer, then turn off the heat. Return the meat and juices to the dutch oven. Roast, covered, in the oven at 275 for 3 to 4 hours, basting every hour, until the roast is up to 170.

Remove the pork roast from the dutch oven, and let it sit on a platter. Skim the fat off the broth in the pan, and simmer the broth over medium-high heat until it is reduced by 1/3 and coats the back of the spoon. Squeeze in the lemon juice. Serve with white rice and collard greens with bacon.

I didn't have a dutch oven, so I used a covered roaster. I also used garlic powder instead of garlic. Other than that, I went "by the book" on this one. Oh, and I'm not from Louisiana, so I'm not quite sure of the "collard greens" thing. We ate spinach. Jeffrey ate some leftovers for breakfast, so it must have met with his approval.