Welcome to my little corner of culinary delights.  There are standard ways for roasting.  Although some of my methods are unconventional, please, don’t get hot under the collar.

I have watched people butter a turkey for roasting.  I see no viable purpose in doing so.  Using a flavorful stock is a different matter.  Do not directly apply stock.  Marinade or infuse if liquids are to be used.  Be sure to wipe as much moisture as possible from the surface prior to roasting.  Wet meat does not brown or sear well.  However, a rub can be applied.  But make sure the rub compliments the roast well.  What you should use for a pork roast is not necessarily what you would want for a beef roast, ham shank or leg of lamb.  I will walk you through roasting pork butt.

A butcher trims off the bulk of the fat.  A patch of fat should be left on one side.  That fat is intended to help flavor and keep the internal meat moist during roasting.  Therefore, the roast is placed in a pan with the fat side up.  I have two methods of my own that I have not found in cookbooks.  One is to score the fat with several crisscross cuts.  The other is to initially set the oven on broil.  In this way, the fat is better rendered and the high heat sears the meat with the fat oils.  Turn the roast in order to sear all sides.  Baste with the oils from the fat during roasting.

My methods generally require more work but you get better results.  Once seared, remove from the oven.  Change the oven to “bake” and turn the temperature down to 325°F or 350°F.  I prefer 325°F for large roasts.  Higher temperatures cause the exterior to overcook before the center has a chance.  While the oven’s temperature is readjusting, place four or five celery ribs under the roast.  Be sure that the fat side remains up.  This helps to evenly circulate air under it and prevents it from cooking to the pan.  It also adds a subtle flavor.

After the roast has been roasting for an hour or two, remove it from the oven.  Then add some rough chopped yellow onions for additional flavor.  On the top side, cut a few long incisions a little deeper than the score cuts.  At each end and in the middle of the incisions, place a quarter wedge piece of garlic clove into the incisions spreading them open.  When basting, some of the flavored oils pool up in those incisions to help flavor and moisten.  Lightly sprinkle on white pepper.  Do not salt!  Continue the roasting.

Remove from the oven once the Internal temperature reaches 150°F; no greater than 160°F.  Allow the roast to set for ten minutes, prior to slicing, so the juices can set and not leach out.

Until next time, peace to all.