Our friend, Prem, is passionate about cooking. And the love and the intensity that goes into every recipe is evidenced in the flavors of everything he cooks. From finding the right cuts of meat, to the freshest of ingredients, and to not taking shortcuts, each dish is a culinary journey. Sometimes though the simplicity of a dish in itself amazes….and this slow roasted pork butt dish does just that. It’s simple, and yet, oozes with flavor. Try it and your guests will be raving about it, just as we did when we first tried it.

Serves: 8-12     Time: 6-7.5 hours plus brining overnight and 1 hour rest time

Ingredients:

• For the Pork Butt
• 1 Bone-in pork butt, 6 to 8 pounds
• 1/3 cup salt
• 1/3 cup dark brown sugar
• 4 tbsp black pepper

• For the Spicy Mustard Sauce
• 1/3 cup apple cider vinegar
• 1/4 cup dark brown sugar
• 2/3 cup Dijon mustard
• 2 tbsp hot sauce
• 1 tsp Worcestershire sauce

Method for the Pork

1. Using a sharp knife, cut cross lines  1 inch apart into the fat cap being careful not to cut into the meat
2. Rub the salt, pepper and brown sugar all over the meat including over the slits
3. Wrap the port tightly with plastic wrap, and refrigerate over night
4. Heat oven to 325 degrees Fahrenheit
5. Take a roasting pan and fill with 5 cups of water
6. Place a rack over the water and spray with nonstick cooking spray
7. Unwrap pork from plastic, and place on the rack
8. Place pan and meat on the lowest rack in the over
9. Cook meat, basting on the hour with the juices from the pan
10. Cook 5-6 hours until thermometer inserted into the meat registers 190 degrees without the thermometer touching the bone
11. Transfer the roast to a carving board, and let is rest for an hour, covered loosely with a tent of Aluminum foil
12. Transfer liquid to a fat separator and let stand for 5 minutes. Throw out the fat and use the au jus while serving
13. Serve with spicy mustard sauce

Method for the spicy mustard sauce:
1. Whisk together all the ingredients in a bowl and set aside

Serving suggestion: Carve the pork roast and serve with a drizzle of au jus and spicy mustard sauce.