It can become confusing when one tries to recreate a dish from a childhood memory--especially, for those of us from down south. A few year's ago, I was thinking about a pork roast that my Aunt Ruth made. She called it a "barbecue roast". As a young and inexperienced cook, I thought that was the name of the cut of pork. I recalled that her recipe did not include barbecue sauce. The dish stayed with me as only a memory since I couldn't find a recipe or a roast with which to try and duplicate it for our table.
Enter The Baker! He stopped by the market to pick up some scallions and came home with a pork butt roast?? He explained that he'd saved a newspaper clipping (Chicago Tribune?) from awhile back (he wasn't sure how "awhile" back) and had been keeping an eye out for the cut of meat. He showed me the recipe and I noticed that it called for a pork shoulder roast. I pointed out there was a big difference in the two--or, so I thought. Imagine my surprise to find out they are the same. Confusing? I must not be the only one. Just yesterday, I heard that the USDA is changing the name of the butt/shoulder roast to Boston roast. Of course, this will still be confusing to those who have saved old newspaper recipe clippings or have cookbooks pre-April 2013!
Whatever the name of the roast, it is delicious! Riddled with fat (stay with me here) that is rendered out by the slow and long roasting process, it is unbelievably tender and juicy. Our approximately 7 pound roast served us several meals. One of the meals was pulled pork in barbecue sauce. I think that might have been how Aunt Ruth came to call her's barbecued roast. Oh, and the cost of this roast was $7 + change--just a bit over a dollar a pound.
Pork Shoulder Slow Roasted
1 bone-in pork butt, 6 to 8 pounds
2 cloves garlic, thinly sliced
1/3 cup kosher salt
1/3 cup packed light brown sugar
Black pepper, freshly ground
1. First, using a sharp knife, cut slits in a cross-hatch pattern in the fat of the roast. Combine the salt and brown sugar and rub all over the roast and into the slits. Wrap the roast tightly in foil or plastic wrap and refrigerate overnight. When ready to roast, unwrap the pork and brush off the excess salt and brown sugar mixture. Slip the slices of garlic into the slits evenly over the roast. Place the roast on a rack in a deep roasting pan and let come to room temperature.
2. Adjust the oven rack to the lowest position and heat the oven to 325 degrees. Place the roast into the preheated oven and add two cups of water and two cups of apple juice to the pan.
3. Roast, basting twice, for 5 to 6 hours until an instant read thermometer registers 190 degrees. Place roast on carving board and let rest, covered with foil, for 30 minutes.