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Prep
15 mins
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Cook
150 mins
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Ready In
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4 servings
Ingredients
- 1 (2 kg) boneless pork butt
- 4 fat garlic cloves, minced
- 4 teaspoons kosher salt
- ¼ cup extra virgin olive oil
- 2 tablespoons finely chopped fresh rosemary
- 1½ tablespoons Dijon mustard
- 1 tablespoon freshly ground black pepper
Directions
We love Sundays on the farm. A Sunday usually means a roast dinner. Tonight we are hooking into one of our prize pieces of pastured pork—the collar butt. Not buts about it this cut of meat is a treat for all. Our girls really love it because it’s not a fatty cut, and Lord knows our Large Black pigs have plenty of fat coverage on them.
Footnotes
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Cook's Note:
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Editor's Note:
For the chicken part of the recipe. It says canned roasted tomatoes but under instructions it says sundried tomatoes. Which is correct, canned roasted or sundried (not talking about the noodle part, I know that’s sundried)?
Reghards
Ross Alisha
Great recipe! I marinated the pork collar overnight and cooked at 225 F. for 4 hours in a covered enamel cast iron pan. Added 4 large baking potatoes and actually used 2 Tbsp. dried rosemary instead of fresh. Family LOVED it! Made a delicious gravy with the pan juices.
Great recipe, very yummy! Any suggestions for other ways to use the left over Miso paste? Marinade? Make into another type of sauce? Ideas??? It’s too good to not use up!
Regards
rose martine