Oh how I wish there was some way to have you smell the deliciousness of this roast. It's intoxicating, plain and simple. Pork may be called "the other white meat", but not the pork butt. First, let me dispel any notion that this is actually from the rear end of the pig. It is the butt of the shoulder, and somewhere along the line this cut of meat started getting called butt. So back to the deliciousness. It's succulent, and juicy, and the garlic, sage, salt and mustard combine to create one of the most out- of -this -world crusts you will ever happen upon. In fact, I was so captivated by it's tasty magnificence, I was handing out nibbles before slicing and serving it and I forgot to take a picture of it out of the oven. I assure you, It was a culinary sight to behold.
Here's the thing with this recipe...when you think about holding back a little on the seasonings, add even more. It's a thick roast and all that seasoning on the outside is going to enhance every bite. If you have the time, you can get to the point where you've slathered the roast with the mixture and then wrap it in saran and leave it overnight in the fridge. You certainly don't have to for a perfect outcome, but it wouldn't hurt. Just make sure you bring the roast to room temperature before putting it in the oven. By the way, the full recipe is posted after the pictures and my ramblings.
Start with lots of fresh garlic. Just look at these gorgeous pink skins. Don't even think about pre-chopped garlic for this. It won't be the same.
Anytime I'm making a paste like this I use my mezzaluna. You can mix every ingredient, rocking and chopping as you add them in. You start by making a paste with the salt and garlic. It doesn't have to be minced to a complete paste, just a chunky one.
Next, add in the olive oil and chopped fresh sage. Using the mezzaluna I can chop the garlic and sage togther a bit more. Finally, mix in the mustard. See how you can do it all right in the little board bowl. That's just one thing to wash!
Finally, slather the pork butt with all of the paste, covering every little bit. Place it on a roasting rack in your roasting pan and pop it in the oven. I served this with the Late Summer Chutney that I made and put by in mid-September. The flavors were so complimentary to the pork roast...I think it was destiny. My sides were butternut squash ravioli in a browned butter sauce and a spicy arugula and pear salad. Mmm, who's hungry?!
Oven Roasted Pork Butt with Garlic Sage and Mustard
1 (5 to 7 pound) boneless pork shoulder (butt)
4 big garlic cloves or at least 8 smaller ones
about a 1/4 cup kosher salt
1/4 cup nice olive oil
2 heaping tablespoons freshly chopped sage leaves (you can use rosemary, but I really like sage with pork)
2 big tablespoons Dijon mustard
Preheat the oven to 325 degrees.
If your roast is not trimmed, cut away the skin leaving about 1/4 inch layer of fat.
Using a mezzaluna, a mortar and pestle or a knife mix the garlic and salt together to form a paste. Stir in the olive oil, sage, and mustard. Like I said above, you can either wrap this with plastic wrap and put it in the fridge, or just let the roast come to room temperature while it's bathing in it's mustard,sage and garlic bath.
Put the pork on a roasting rack that fits in your roasting pan, skin side up. Put it in the oven and roast, uncovered for about 3 to 4 hours. The meat will be fork tender and your thermometer should read 180 degrees. If the crust starts getting too brown at any point, lightly lay a piece of foil over the roast to stop it's browning. Let the roast rest 10 to 20 minutes before slicing it. Enjoy!!