Balsamic Vinegar Glazed Pork Butt
Serves 6 to 8
- 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
- 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 was featured on Season 27 - Episode 2711.