Filed Under: Dinner, Pork, roast, roast pork

Overnight Roast Pork

Capitalize the spices and lowercase the sweetness by adding a tablespoon of smoked paprika and a large pinch of red pepper flakes in place of the chipotle, and omit the maple syrup and brown sugar.

November 18th, 2016

From Food52 A New Way to Dinner by Amanda Hesser and Merrill Stubbs

This roast pork came about by accident. I found a beautiful pork butt at the farmers’ market on a Sunday morning and set my sights on pork tacos. I didn’t realize until I got home that the roast was frozen solid. After thirty hours in the fridge, it had finally thawed, but by then it was Monday night and I didn’t have time to make the taco filling before bed. I’d heard that you can cook a pork roast overnight, and a quick Google search told me that Jamie Oliver is a believer. If he’s on board, that’s good enough for me. I made a quick paste of garlic, brown sugar, mustard, thyme, and spices and slathered the pork with it. I gave it a quick blast in a scorching oven to get some caramelization going, then turned the oven down as low as it would go, and went upstairs to bed. The next morning, we woke in a cloud of garlic, sugar, and pork aroma—like bacon on steroids. The surface of the roast was burnished and crisp, and when I went at it with two forks, the meat virtually fell apart. Every accident should be this happy.
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Overnight Roast Pork
James Ransom

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