Boneless pork butt roast is often labeled Boston butt in the supermarket. Serve with rice.
- Yield: 8 Servings
- 1 (5-to 6-pound) boneless pork butt roast, trimmed and halved
- Salt and pepper
- 5 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 2 teaspoons dried oregano
- 1½ teaspoons ground cumin
- 6 garlic cloves, minced
- ½ cup water
- 1 tablespoon grated orange zest plus ½ cup juice
- 1 tablespoon minced canned chipotle chile in adobo sauce
- ¼ cup distilled white vinegar
How to Make It
- Pat pork dry with paper towels and season with salt and pepper. Tie 3 pieces of kitchen twine around each piece of pork to create 2 evenly shaped roasts. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown roasts on all sides, 7 to 10 minutes; transfer to large plate.
- Add onion, 1 teaspoon salt, and 1 teaspoon pepper to fat left in skillet and cook over medium heat until softened and lightly browned, 5 to 7 minutes. Stir in oregano, cumin, and two-thirds of garlic and cook until fragrant, about 30 seconds. Stir in water, scraping up any browned bits; transfer to slow cooker.
- Stir orange zest and ¼ cup juice and chipotle into slow cooker. Nestle roasts into slow cooker along with any accumulated juices, cover, and cook until pork is tender and fork slips easily in and out of meat, 9 to 10 hours on low or 6 to 7 hours on high.
- Transfer roasts to carving board, tent with aluminum foil, and let rest for 20 minutes. Strain cooking liquid into fat separator and let sit for 5 minutes; discard solids. Pour ¼ cup defatted liquid into medium bowl; discard fat and remaining liquid. Whisk in vinegar, remaining ¼ cup oil, remaining garlic, remaining ¼ cup orange juice, ¼ teaspoon salt, and ¼ teaspoon pepper.
- Remove twine from roasts, slice meat against grain into ½-inch-thick slices, and arrange on serving platter. Serve with sauce.