Dijon Crusted Pork Butt Roast
Dijon Crusted Pork Butt Roast requires approximately 2 hours and 10 minutes from start to finish. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 1481 calories, 173g of protein, and 82g of fat per serving. This recipe serves 1 and costs $6.35 per serving. 80 people have tried and liked this recipe. If you have pork butt, dijon mustard, fresh rosemary, and a few other ingredients on hand, you can make it. It is brought to you by Guilty Kitchen. It works well as a pricey main course. Overall, this recipe earns an amazing spoonacular score of 98%. If you like this recipe, you might also like recipes such as Pork Butt Roast with Vegetables, Rosemary-Dijon Crusted Standing Rib Roast, and Dijon and Herb-Crusted Standing Beef Rib Roast.
Servings: 1
Preparation duration: 10 minutes
Cooking duration: 120 minutes
Ingredients:
2 tbsp coconut oil, melted
1/4 cup Dijon mustard
1-2 tbsp fresh rosemary, finely minced
1 clove garlic, minced or grated
fresh cracked pepper to taste
1 2-4lb pork butt roast (shoulder or picnic roast), boneless and rind on
Equipment:
whisk
bowl
oven
frying pan
Cooking instruction summary:
Bring the roast to room temperature by letting it sit on a plate lightly covered on the counter for 2-3 hours before beginning. Preheat oven to 325°F.In a heavy, oven safe pan (preferably cast iron) heated to medium high, sear the roast on all sides. Turn heat off and set aside, leaving the roast in the pan.In a small bowl, blend the Dijon, garlic, rosemary and pepper until combined. With a form or small whisk, mix in the coconut oil until completely emulsified. Apply the rub to all sides of the roast except the rind side. Set the roast rind side down in the pan again and place in the preheated oven.The roast is done when an internal temperature of 145°F is reached (the minimum safe temperature for pork). Approximately 40-45 minutes per pound.Remove the roast from the oven and allow to rest in the pan for 20 minutes before slicing.
Step by step:
1. Bring the roast to room temperature by letting it sit on a plate lightly covered on the counter for 2-3 hours before beginning. Preheat oven to 325°F.In a heavy, oven safe pan (preferably cast iron) heated to medium high, sear the roast on all sides. Turn heat off and set aside, leaving the roast in the pan.In a small bowl, blend the Dijon, garlic, rosemary and pepper until combined. With a form or small whisk, mix in the coconut oil until completely emulsified. Apply the rub to all sides of the roast except the rind side. Set the roast rind side down in the pan again and place in the preheated oven.The roast is done when an internal temperature of 145°F is reached (the minimum safe temperature for pork). Approximately 40-45 minutes per pound.
2. Remove the roast from the oven and allow to rest in the pan for 20 minutes before slicing.
Nutrition Information:
covered percent of daily need
