2 Hour Cast Iron Italian Pork Roast

Isaiah 59:1-2

Evil and Oppression

    [1] Behold, the LORD’s hand is not shortened, that it cannot save,

        or his ear dull, that it cannot hear; 

    [2] but your iniquities have made a separation

        between you and your God,

    and your sins have hidden his face from you

        so that he does not hear.

3 lb Boneless pork butt roast

cut 2 inch slices all the across wise but not through ( this is where the herb paste will be spread)

Set aside

Herb paste 

1 T coarse kosher Salt 

1 T grated lemon zest

2 T fresh Rosemary 

2 T fresh Thyme

2 T fresh Sage

Pinch Red Pepper flakes

3 T Roasted garlic

1 T Olive oil

Mix together to make paste.

Toast the following ingredients dry in cast iron skillet and grind in mortar and pestle  

2 T Fennel seeds 

2 T black peppercorns 

Set aside

Take prepared Roast, in between each cut, add herb paste, tie up with 4 lengths of kitchen string. 

Sprinkle all over outside with salt and with the toasted cracked pepper and fennel seed.

Wrap in plastic and refrigerate overnight.

Preheated oven 350 degrees

Heat cast iron skillet with 1 T of grape seed oil.

Place roast in oil to sear, then straight into hot oven.

Roast 1 hour, flip and roast another hour.

Roast should be crispy on outside and tender juicy on inside.

Check temp.

Internal temp should be 155 or 160.

You can make pan gravy out of drippings.

Serve gravy over sticky rice or mashed potatoes. 

You can also make delicious sandwiches out of this versatile roast.

Pan gravy

3 T drippings 

2 t flour 

1 c beef stock 

1/4 t dried thyme, rosemary, oregano, onion powder, garlic granules 

Get drippings hot, whisk in flour cook 1 minute, add stick, cook until thickened.