Polish-style Pork Butt Roast
Heavily spiced pork butt, roasted with sweet fruit, becomes tender and aromatic. The peppery sauce is slightly sweetened with the mixture of apple, pear, and plum. The thick-cut steaks will be slathered with the sauce, creating a perfect bite.
I love this dish served with traditional sides: potato dumplings (kluski śląskie or kopytka) and red cabbage or beets.
This dish is a great one to serve during the holidays, like Easter. I also talk about how Poles celebrate Easter in my most recent cookbook dedicated to this holiday: Polish Your Kitchen: A Book of Memories, Easter Edition.The cookbook is a complete guide to preparing a Polish Easter feast following recipes that have been handed down from generation to generation in my Polish family. I hope you check it out!
Hope you try it soon, and if you do, please share your results in my Facebook group: Polish Your Kitchen – Made by You – link here.
Roasted pork butt
Ingredients
- About 3 lb / 1.5 kg piece of pork butt or shoulder
- 3⁄4 Tbsp of salt
- 1 Tbsp of ground pepper
- 3 Tbsp of dried marjoram
- 4 garlic cloves, sliced
- 1 c of water
- 6–8 prunes
- 1 whole apple
- 1 whole pear
Instructions
Prepare pork by making shallow slits into the muscle and stuffing the holes with slices of garlic. Follow by rubbing salt, pepper, and marjoram into the meat. Cov- er and refrigerate overnight.
Take out meat and leave on the counter to come up to room temperature a bit, about 1 hour. When ready to bake, preheat the oven to 360℉ / 180℃. Place pork in a cast iron or ceramic dish, add water and cover. Bake for 1 hour.
After 1 hour, add prunes, cut up apple and pear. Baste a bit with the water. Bake for 1 more hour.
Gently take out the meat and place on a cutting board. Blend the fruit and juices produced during cooking with an immersion blender. Taste. You will probably want to add a bit of water; the sauce is quite concentrated after cooking. Add a bit at a time until it reaches desired flavor.
Slice pork into thick slices and serve with sauce.
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