Watch as I prepare a pork butt that’s roasted in a spicy tomato sauce.
This is a recipe from my grandmothers Cucina. Pork roast, bone-in with peas and carrots. The difference here is I’m using frozen peas and carrots since I have them available. I made a rub of salt, pepper, oregano, basil, thyme, rosemary, crushed red pepper, parsley, and garlic powder. Then I rubbed that all over the roast prior to searing it. I also scored the fat section with cuts that were not deep cross crossed so the rub was inside all the nooks and crannies. I also added garlic cloves around the roast, top, and bottom by making a hole with a knife and stuffing them inside. Once this was done I seared the meat. With the juice, I added wine, garlic cloves, and half an onion and sautéed. Then added the crushed tomatoes and let that stew for a few minutes. then added the roast, placed the dutch oven in the oven at 275 for the 1st 2 hours then reduced to 250 for the final roasting. Buon Appetito!!!
Patti and I check out restaurants locally in Fresno, Clovis, and the Central Valley, as well as other places we visit and give you our honest and unbiased reviews. We're not getting paid for this. It's our way of letting others know what we have experienced. Join us on our journeys tasting great food, and checking out some great places.