Pork (lechon if you’re from Miami), bacon, ham, prosciutto…you get the point. Pigs are delicious. I have a really difficult time resisting pig meat, but my absolute favorite way to eat it is straight off a fire roasted pig–and if you’ve never had meat straight off a fire roasted pig, then you are missing out.
I currently live in a suburban golf course community, and I don’t see being able to roast a whole pig in the backyard as a possibility without being harassed by the HOA. However, there are plenty of ways to enjoy roasted pig’s meat. A close second to fire roasting is oven roasting a pork butt roast. I personally enjoy a lot of fat in my pork (not healthy, I know, but at this point it’s the flavor I’m after) but people like my mother, prefer leaner cuts. To each their own. I’m sure you can find pork butt roasts with less fat than others in the grocery store. Being from Florida I find that Winn Dixie has a better pork variety than Publix, but that could just be where I live.
OK so on to the super easy and incredibly flavorful pork roast. I like to cook mine in a ceramic casserole dish because I find that ceramic cooks much more evenly than glass or metal. If you have a cast iron ceramic coated dish, even better! There are literally 3 things you need–besides a pork butt roast–and you can get them in any grocery store: onion, garlic, mojo sauce (you might find the mojo sauce under the Latin or Hispanic food section–I use the Badia brand). I like to cook my roast at 350ºF covered for 45 minutes and then uncovered for the rest of the time. Depending on the size of your roast it may take longer or shorter, but I usually get a 4.5 lbs. pork butt roast and cook it for around 3 hours, fat side up. It comes out caramelized and juicy, melts in your mouth. I like to serve it with black beans and rice, and when I’m in the mood, sweet plantains.
Oven Roasted Pork Butt Roast
- pork butt roast (4.5 lbs is pretty standard)
- 2 cloves garlic
- 1 large onion, sliced into rings
- 1 1/2 cups mojo sauce
- Marinate your pork butt roast in the mojo sauce in a casserole dish.
- Poke holes in the pork and insert chunks of garlic into the meat then top with onion rings.
- Bake at 350ºF for 45 minutes covered, then an additional 2 hours 15 minutes uncovered, basting with the mojo sauce occasionally. Use a meat thermometer to make sure meat is fully cook–I cook mine to 165ºF in the center.
- Slice, serve, enjoy!