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Slow Roasted Spiced Pork
There's nothing more satisfying than a big plate of Slow Roasted Spiced Pork. The good news is you season the meat, put it in the oven for hours, and forget about it until dinnertime.
bone-in pork butt with a layer of fat on top
large yellow onion, chopped
jalapeño pepper, ribs removed, seeded, and chopped
Herbies Oregano Leaves Australian
bottle dry white wine
Lime wedges, for serving
Kosher salt and freshly ground black pepper
apple cider vinegar
Herbies Cumin Seed, ground
Herbies Chili Chipotle, powder
Preheat the oven to 300°F.
Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen ½-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.
Place the garlic and onion, in a food processor and process until the ingredients are finely chopped. Add the cumin, chili powder, and oregano as well as a tablespoon salt, and a tablespoon of pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate.
Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a Creuset Dutch Oven, fat side up.
Pour 2 cups of the wine into the pan and cover with the top.
Roast for 2½ hours, then remove the top and add a cup of wine.
Roast for another 4 hours, until the meat is tender when tested with a carving fork.
Every 2 hours, add another cup of wine to keep some liquid in the pan.
Remove the pan from the oven, cover it and allow the meat to rest for 20 minutes.
Slice, sprinkle with salt, and serve with lime wedges on the side.
Jenny's Tip: - If you don't have a Creuset Dutch Oven just use a large roasting pan and cover with aluminum foil as a top.
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