For a spicier version, see a variation below.
1 bone-in pork butt (7 to 9 pounds)
6 garlic cloves,chopped
1 large onion, chopped
1 jalapeño pepper, ribs removed, seeded, and chopped
1/4 cup fresh oregano leaves, chopped
1 1/2 tablespoons ground cumin
1 1/2 teaspoons chili powder
1 tablespoon salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 tablespoons OLIVE & VINE Jalapeño Piquant balsamic vinegar (see variation below)
1/4 cup OLIVE & VINE Persian Lime olive oil
2-4 cups dry white wine, depending on size of roasting pan
Lime wedges, optional
Preheat the oven to 300 degrees F.
Place the pork fat side up on a cutting board and score about 1/2” deep in a crosshatch pattern. This will allow the seasonings to sink in.
To prepare the seasoning mix, place the garlic, onion, jalapeño and oregano leaves in a food processor fitted with a steel blade. Process until finely chopped, then add the cumin, chili powder, salt and pepper. Process again about 30 seconds to from a paste, then add the vinegar and olive oil. Process to incorporate all the ingredients.
Rub the pork on all sides with the seasoning mixture and place in a foil covered roasting pan fat side up. Pour enough white wine in the pan to come about 3/4” high on the inside of the pan. Cover with foil and roast for 2 1/2 hours.
Remove the foil and roast an additional 4 - 4 1/2 hours. Check once or twice during the cooking time to make sure there is enough liquid in pan. Add more wine if needed. The pork in done when the meat is very tender when tested with a fork.
Remove the roast, cover with foil and let rest for about 15 minutes. Slice 1/2” thick and sprinkle with additional salt if desired. Serve with lime wedges on the side (optional).
Variation: For a spicier version, try Tunisian Harissa olive oil and Serrano Honey Vinegar.
Adapted from an Ina Garten recipe on the Food Network.