So you see, we weren't bad bad. We were just adorably naughty. Funnily enough, ten years later at our reunion, my friends and I found ourselves once again breaking the rules when we picked the lock to get into the chapel. Hey, it's absolutely beautiful and we wanted our significant others to see it. Why all this talk about high school? Nostalgia? For sure, but also I just made a pork butt and it immediately led me to think of my girl's and our anthem, Baby Got Back by Sir Mix-a-Lot... I'm serious... No, I'm really serious. We thought we were hysterical, blasting it from my bad blue Volvo sedan, playing it during lunch in the locker rooms and singing it while rough-housing in the maizelike old dormitory bathrooms. Visi use to be a boarding school so the bathrooms had bathtubs and showers; they were the size of my apartment.
So butts were on my mind this weekend... pork butts. I was at the market this past friday, chatting with a lady about what she was going to make with her bunch of Rhubarb. I've been testing Rhubarb scone recipes (coming soon), but she was going to make a compote. Right then, I grabbed an extra bunch of rhubarb and rushed back to buy a pork roast from Ray Bradley of Bradley Farms. He has the most amazing bacon, sausages and pork chops and I wanted to try out a loin roast. However, Ray said to use the butt, it's flavorful and tender and cheaper than a loin roast (by like half!!). I was sold. I always thought butts had to be slow roasted and shredded into something like barbecue, but after last night's meal I'm a girl transformed. The hubby, always in favor of saving a buck, declared, "we should never buy pork loin ever again." Well, I wouldn't go that far, but the butt was pretty darn delicious.
Roasted Pork Butt with Rhubarb Compote
(Perfect for a Sunday dinner or party, this is a set it and forget it kind of roast. No basting required. Serve it alongside the compote, a green salad and perhaps some creamy polenta.)
What You'll Need:
For the Pork:
1 3 pound Pork Butt
1/4 cup Oregano minced
3 shallots mince
Zest of 1 lemon
1tbsp Dijon Mustard
1tbsp Cider Vinegar
1/2 tsp Salt
For the Compote:
4 cups Rhubarb cut into half inch pieces
1/4 cup Oregano minced
4 shallots minced
Zest of one lemon
2 tbsp Honey
1 tbsp Dijon Mustard
Salt to taste
Preheat the oven to 350.
Place the pork butt in a roasting pan and pat dry.
Place the oregano, shallots, zest, mustard, vinegar and salt in a mortar and smash it up with a pestle as best you can. When it's sort of pasty and well mixed spread the mixture over top the butt. Pop in the oven and cook until the thermometer reads 160, about 2 hours. Remove from the oven and let rest for about 15 minutes before serving.
To serve, slice the pork butt and place on a platter. Pour the compote into a little bowl and set alongside the pork. Enjoy
Approximate Cost:Groceries: $38
Cost per Meal: Expect 4-6 servings
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