ROAST SAGE-GARLIC PORK BUTT WITH ROASTED PINEAPPLE AND ONIONS AND SWEET MUSTARD SAUCE

ROAST SAGE-GARLIC PORK BUTT WITH ROASTED PINEAPPLE AND ONIONS AND SWEET MUSTARD SAUCE image

Yield 6-8 servings

Number Of Ingredients 12

Ingredients

3 tablespoons minced garlic
3 tablespoons roughly chopped fresh sage
3 tablespoons kosher salt
3 tablespoons freshly cracked black pepper
one 5-6 pound pork shoulder roast
1 small pineapple, peeled, cored and cut into 2-inch cubes
3 red onions, peeled and quartered
FOR THE SAUCE
2 cups pineapple juice
1/4 cup red wine vinegar
1/2 cup grainy mustard
kosher salt and freshly cracked black pepper, to taste

Steps:

Preheat oven to 500. In a small bowl, combine the garlic, sage, salt and pepper and mix well. Dry the pork butt with paper towels. With the tip of a sharp knife, make 10 to 12 small cuts, about 1/2 inch long and 1/2 inch deep, evenly spaced over the surface of the pork and push some of the spice rub into each slit. If you have any left over, rub it over the surface of the pork. Place the pork on a rack in a roasting pan, and roast for 20 minutes to brown it. Reduce the temperature to 300, add the pineapple and onions to the roasting pan, and continue to cook until the pork is done to your liking, 1 hour to 1 hour and 10 minutes for medium well. To check for doneness, insert a meat thermometer into the dead center of the roast and let it sit for 5 seconds. 126 degrees is medium-rare, 134 is medium, 150 is medium well; we like to pull it at 147. When the roast is done, remove it from teh pan, along with the pineapple and onions, loosely cover with foil, and allow the meat to rest for about 20 minutes while you make the sauce. Pour off the fat from the roasting pan and place the pan on the stove over two burners at a medium-high heat. Add the pineapple juice and vinegar and bring to a simmer, stirring to dissolve the brown, crusty stuff in the bottom of the pan. Continue to simmer until the liquid is reduced by half, about 5 to 7 minutes. Stir in the mustard, season with salt and pepper, and pour into a sauce boat. Slice the roast and serve with the pineapple and onions, passing the sauce separately.