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Balsamic Vinegar Glazed Pork Butt

Serves 6 to 8
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Ingredients

4 pound boneless pork butt (shoulder roast)

1 tablespoon coarse grind sea salt

1/2 tablespoon fresh cracked black pepper

1 Vidalia onion peeled and sliced into thin rounds

1/2 cup diced prosciutto di Parma

2 tablespoons extra virgin olive oil

3 tablespoons balsamic glaze*

Kitchen string

Directions

Roast should be brought to room temperature about an hour before cooking.

Preheat oven to 325°F.

Place the meat on a plastic meat sheet and rub it all over with salt and pepper. Tie the roast with kitchen string and set aside.

In a Dutch oven or other heavy-duty stove-top-to-oven pan, heat the olive oil and cook the prosciutto until it is soft. Transfer to a dish. Add the onions to the drippings and cook until they wilt and begin to look glazed. Transfer onions to the dish with the prosciutto.

Raise heat to medium high and brown the roast on all sides. Turn off heat and return the prosciutto and onions to the pan, arranging around the roast.

Brush 2/3 of the balsamic glaze evenly over the roast. Cover the pan tightly and place in the oven; roast for 1 to 1 1/2 hours; remove lid and spread remaining glaze over the roast. Cover and return to the oven for about 25 minutes or until a meat thermometer registers 160°F; the meat should be very tender.

Remove from oven and allow to stand for 10 minutes before carving into slices and serving with some of the pan juices.

*BALSAMIC GLAZE

Pour 1 bottle, about 17 ounces, balsamic vinegar into a saucepan and bring to a boil; lower heat to medium and stir in 2 tablespoons honey and 1/4 teaspoon salt; cook, stirring often, until the mixture reduces and looks syrupy. When cool transfer to jar. Keep in cool place; do not refrigerate. Use as needed.

This recipe is featured on Show 2711 – Comfort Food.

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