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.
Ingredients
Method
Pork Collar Butt
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.
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
Instructions
- Using a mortar and pestle or the flat side of a knife, mash together the garlic and salt to form a paste. Stir in the olive oil, rosemary, mustard, and black pepper. Rub the mixture all over the pork and transfer to a large roasting pan. Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 325°F and let the pork come to room temperature. Place the pork on a roasting rack fitted inside a roasting pan, skin side up. Roast, uncovered, until the meat is fork-tender (and reaches 180°F on a meat thermometer), 2 to 3 hours. Let rest at least 10 minutes before slicing and serving.
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