Ina Garten Slow-Roasted Spiced Pork

Ina Garten slow-roasted spiced pork takes 7 hours 45 minutes and a bone-in pork butt, garlic and chipotle chile powder for a fall-apart tender roast. It's an easy make-ahead dinner party roast for winter entertaining, Sunday dinner or holiday gatherings, and it's mostly hands-off.

Roast the pork covered for the first 2 1/2 hours, because the trapped steam and wine are what start breaking down the tough shoulder meat. Skip the foil and the top dries out long before the inside turns tender.

Ina Garten calls this her favorite dish for winter entertaining, since she rubs the pork ahead of time and just slides it into the oven hours before dinner. The Make It Ahead (2014) recipe also scores the fat and cuts deep slits in the meat, so the garlic, cumin and chipotle paste seasons it all the way through.

Source: Make It Ahead (2014)

Ina Garten Slow-Roasted Spiced Pork

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

7

hours 

Calories

650

kcal

A spiced paste of garlic, onion, jalapeño and chipotle melts into the pork as it roasts low and slow in white wine. By the end the meat pulls apart with a fork under a deeply browned, crackly top.

Ingredients

• 1 (7- to 9-pound) bone-in pork butt with a layer of fat on top
  

• 6 garlic cloves
  

• 1 large yellow onion, chopped
  

• 1 jalapeño pepper, ribs removed, seeded, and chopped
  

• 1/4 cup chopped fresh oregano leaves
  

• 1 1/2 tablespoons ground cumin
  

• 1 1/2 teaspoons chipotle chile powder
  

• Kosher salt and freshly ground black pepper
  

• 1 1/2 tablespoons apple cider vinegar
  

• 1/4 cup good olive oil
  

• 1 (750 ml) bottle dry white wine, such as Pinot Grigio
  

• Limes wedges, for serving
  

Directions

• Preheat the oven: Preheat the oven to 300 degrees. Check it with an oven thermometer, because a low, steady temperature is the whole point of this roast.
• Score the pork: Score the fat diagonally with a sharp knife in a crosshatch pattern. Then use a small paring knife to make a dozen 1/2-inch-deep cuts in the top and sides so the seasonings can get into the meat.
• Make the spice paste: Process 6 garlic cloves, the chopped yellow onion, the chopped jalapeño and 1/4 cup chopped fresh oregano in a food processor until finely chopped. Add 1 1/2 tablespoons cumin, 1 1/2 teaspoons chipotle chile powder, 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper and process for 30 seconds, then add 1 1/2 tablespoons apple cider vinegar and 1/4 cup olive oil.
• Rub the pork: Rub the paste all over the pork, including the sides and the bottom. Set it fat side up in a large roasting pan.
• Add wine and cover: Pour 2 cups of the white wine into the pan. Cover the whole roasting pan tightly with aluminum foil.
• Roast the pork: Roast for 2 1/2 hours, then remove the foil and roast for another 4 to 4 1/2 hours. It's done when the meat is very, very tender when tested with a carving fork.
• Keep the pan moist: Every 2 hours, add another cup of wine to the pan. That keeps some liquid underneath so the bottom doesn't scorch.
• Rest and serve: Take the pan out of the oven, cover it tightly with foil and let the meat rest for 15 to 30 minutes. Then slice it, sprinkle with salt and serve with lime wedges on the side.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, Cuisinart 14-cup food processor, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make the spice paste ahead of time?

Yes, and it actually helps the flavor. Make the paste, rub it on the pork and refrigerate it for up to 24 hours, then roast it the next day before dinner.

What can I serve with slow-roasted spiced pork?

Ina Garten likes it with Maple Baked Beans and Winter Slaw. Corn bread squares are another good match, baked at 350 degrees for 25 minutes in a 9x13-inch pan.

Can I use a boneless pork shoulder instead?

A boneless shoulder will work, though the bone-in cut gives you more flavor and moisture. Start checking it earlier, since a smaller piece will turn tender sooner, and go by how the meat feels with a fork rather than the clock.

Do I really need to cover the pork with foil?

Yes, for the first 2 1/2 hours. The foil traps steam and wine vapor so the meat braises gently, then you take it off so the top can brown and crisp.

What's the most common mistake with this roast?

Pulling it out too early is the big one. Pork butt needs the full time to break down, so keep going until a carving fork slides in with almost no resistance.