Categories: Czech, Pork

Ingredients

• 1 large fresh pork butt roast
• 6 cloves garlic
• salt
• pepper

Directions

1. A day ahead purchase your large, preferably bone-in fresh pork roast. Pork shrinks a lot so get one larger than you think you might need.

2. Using a sharp utility knife, poke about 6 holes, about 1-2 inches deep and evenly spaced all over the roast…number of holes depends upon the size of the roast.

3. Into each hole insert garlic, I cut each clove of garlic into 3-4 chunks depending upon the size of the clove. Cutting the garlic into smaller pieces allows more garlic flavor to be released.

4. Generously sprinkle (fill each hole with salt and then pepper…rubbing any “extra” salt and pepper around and into the roast.

5. TIP: Using the handle of a wooden spoon you can help form the holes in the roast to make it easier to stuff with the garlic and salt & pepper. I also use this handle to help push the garlic, salt & pepper into the hole and sort of crush the garlic a little more to release even more garlic flavor.

6. Place in plastic bag and place in refrigerator over night. I use one of those plastic roasting bags…or “Brown ’n Bags”.

7. TIP: Mother used to just roast the roast in a pan…then she discovered the ease of the “brown ’n bags” and the easy clean-up; not to mention the fact that she could just use the same bag to refrigerate the roast overnight and then cook in it. If you haven’t used “brown ’n bags” before…you need to sprinkle the inside of the bag with flour and poke a couple of steam holes in the top of the bag to allow just a little steam to escape…no flour…no holes…it could explode!

8. The next day, prepare the bag according to package directions…add about 1/2 cup water to the bag. Roast, fat side up, according to the directions that come with the “brown ’n bag”.

9. Drain the drippings out of the bag, skim off excess fat, and make your gravy by using extra water and cornstarch.

Email to a friend | Print this recipe | Back