When my parents would visit my younger sister and I in our apartment in the late 70’s (returning to the city from their back-to-the-land adventures on Thetis Island) I would try to make a really sumptuous feast at least once during their visit. I can remember buying a huge pork roast (in reality it was probably no more than four pounds) to serve one night. I carefully sliced it through almost to the bone, every couple of inches, and stuffed it with nuts, herbs, and dried fruits. There wasn’t a recipe to follow, it was just an idea I had. I stuck garlic slices into it, and salt & peppered the fat. I roasted it on low until the meat could be pulled from the bone. I still have no idea what cut of pork it was, but its flavour holds fast in my memory.
Pork does so well when treated to a good crust or stuffing, or the both. This herb & salt mix takes the humble pork butt roast to an amazing centerpiece. The butt is full of flavour due to the lines of fat that run through it. The fat pulls the flavours in and through it. Let it sit at room temperature for one hour after covering it with the seasoning. It will give the pork a chance to take advantage of all you have offered it. Continue reading