All together now lets rap,
Pork Butt Roast
“I like big pork butts and I can not lie
You vegetarians can’t deny
That’s when Farmer Dave walks in with an itty bitty waist
And a pork butt roast in your face
You get hungry!”
Yours truly,
Mrs. Mix-A-Bunch
What’s for dinner?
Garlicky Pork Butt, Baked Red Potatoes, Greens
Garlicky Pork Butt
1 (2.5 – to 8-pound) pork butt roast (Steinhauser Farms)
5 garlic cloves, pressed (Steinhauser Farms)
1 tsp ground black pepper (Spice Merchants)
1 tsp coarse salt (Spice Merchants)
2 tsp dried rosemary (Spice Merchants)
2 tbsp olive oil (Fustini’s Oil and Vinegars)
Preheat oven to 450ºF. Combine garlic, pepper, salt, rosemary, and olive oil. Rub the mix evenly over the roast. Place on a rack over a roasting pan or pan. Roast about 30 minutes per pound. You may need to roast more or less depending on the thickness. A meat thermometer should register 160º – 165ºF when inserted in the thickest part.
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- Garlic and Press
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- Garlic, Rosemary, Salt, Pepper, Olive Oil
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- Roaster with tray
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- Glass pan with tray
Red Potatoes
2 – 12 red potatoes (Steinhauser Farms)
Wash potatoes and stick 3 to 4 times with a fork. Bake in oven with the roast during its last 50 – 60 minutes.
Greens
Bag or two of winter greens (Green Things Farm)
Wash. Eat with favorite dressing.
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- Red Potatoes
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- Meal
Ceramic Plate and Bowl by Deb Cocoros