by coconutlime
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coconutlime's Notes:
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3 pounds
boneless pork should roast
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1/2 cup
pear butter
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1/2 cup
dark brown sugar
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3 tablespoons
Worcestershire sauce
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1 teaspoon
hot New Mexican chili powder
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1 teaspoon
hot paprika
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In a small bowl, combine the pear butter, brown sugar, Worcestershire sauce, and spices. Spread over all sides of the pork. Refrigerate the roast at least 1 hour.
Ask the hotline about this step!Preheat oven to 450. Place the pork in a roasting pan. Bake for 30 minutes then pour the pear cider into the bottom of the pan. Cover with a lid or foil and lower the temperature to 325. Roast until a thermometer inserted into the thickest part of the roast measures 160°F, about 2 hours. Allow to sit 15 minutes before removing the netting and slicing.
Ask the hotline about this step!Just a doublecheck, you listed pear butter twice in your (tasty sounding) recipe. Should one of the lines read pear cider? If so, which one. I can't wait to make this!
This looks awesome, I especially like that it is so easy, too. Slow-roasting is such a great technique!
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
Can't wait to try this.