Slow Roasted Spiced Pork

Before heading home for Christmas, I watched an episode of Barefoot Contessa where Ina Garten made this delicious looking Slow Roasted Spiced Pork for dinner. I emailed the recipe to myself and made a mental note that I would make for us after the holidays. Dr. Sweetpea loved that I was making slow roasted pork but was skeptical about the spice mixture until he started to smell the pork roasting away in the oven. It took a long time to cook but it was totally worth the wait. Dr. Sweetpea RAVED about how good the pork turned out. In fact, after we ate most of the leftovers a few days later, I tried to toss the little bit of pork out but Dr. Sweetpea dove right into the garbage can and shoved the little piece of pork into his mouth. It's. That. Good. 

Slow Roasted Spiced Pork

(Source: Ina Garten)

1 (7- to 9-pound) bone-in pork butt with a layer of fat on top

6 garlic cloves

1 large yellow onion, chopped

1 jalapeno pepper, ribs removed, seeded, and chopped

1/4 cup chopped fresh oregano leaves

1 1/2 tablespoons ground cumin

1 1/2 teaspoons chipotle chile powder

Kosher salt and freshly ground black pepper

1 1/2 tablespoons apple cider vinegar

1/4 cup good olive oil

1 (750 ml) bottle dry white wine, such as Pinot Grigio

Lime wedges, for serving

Preheat the oven to 300 degrees F. Test your oven with an oven thermometer to be sure it's accurate!

Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen 1/2-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.

Place the garlic, onion, jalapeno, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tablespoon salt, and 1 1/2 teaspoons 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 large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2 1/2 hours, remove the foil, and roast for another 4 to 4 1/2 hours, until the meat is very, very 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 tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side.