My appliances feel almost human, at least the ones that help me get my daily chores accomplished. My stove, more than anything else in my life, is my right hand. Tonight, my LG power burner oven, LG to those who knew her well, goes to a new home. She (yes she, most definitely another female in the kitchen) sang us little tunes as she came to temperature, and we’ll miss her noises and shiny blue interior. It seemed fitting to give her a proper send off, to cook something truly awesome on our last night together: a slow and low cook porchetta style pork butt.
These big cuts of pork look impressive and taste delicious, but they’re really incredibly easy to throw together. All you need is the time to let your oven do its work. After a quick oven sear at 450 degrees, lower the heat to 325 degrees and let the hunk of meat cook for a long, long while. Then hoist it out of the oven, look like a hero, and enjoy a few nights’ worth of meals. Tacos, pulled pork sandwiches, melt in your mouth pork… this is the cut that keeps on giving.
If you get held up running errands or running car pool, the pork will just improve. Cook it for 3 hours or 5 hours… and it just gets better.
Our last night together, LG did her magic one last time, giving us the gift of porchetta. Next week, if all goes according to plan, we’ll be playing with a new stove, a big blue monster Capital Culinarian, but for now, it’s time to say goodbye, and honor all of LG’s good work in the last five years. Bella became a baker with her help, starting with chocolate chip cookies and moving up to inventing our take on the Divergent Dauntless chocolate cake. She kept us fed on busy nights with perfect roast beef and soy butter glazed roast chicken. We’ve had a good run together, and we thank you for keeping the heat and keeping the beat.
- 4-7 pound Pork Butt (preferably bone in with some fat left on top)
- 1 garlic glove, mashed
- 1 heaping tablespoon of mustard (any will do, but whole grain Dijon mustard gives the crust great texture)
- 1 teaspoon of fresh sage, chopped coarsely
- 1 teaspoon of fresh thyme, chopped coarsely
- ½ teaspoon of vegetable oil
- Preheat the oven to 450 degrees fahrenheit
- Score the fat on top of the pork butt in a criss cross pattern.
- Mix together the mustard, herbs, garlic, and oil. Mash it with the back of a spoon, making it into a very chunky paste. Rub it all over the top and sides of the pork butt.
- Place the pork butt in a large dutch oven, but leave it uncovered.
- Cook it in the oven for 35 minutes at 450 degrees fahrenheit.
- Lower the heat to 325 degrees. Cook it for another 2.5 to 4 hours. This is a fix it and forget it kind of dish. It cooks itself, basting in its own fat, and emerges from the oven fall apart tender with a gorgeous crust.