Wednesday, May 4, 2011

Roasted Pork with Honeymead

 During the Eastern Empire, pork and lamb were the most common meats used. There was, for nobility, also ass, deer and wild boar. Pork was most common because it was easy to raise pigs, and the animal has a multitude of uses! I love pork in simple recipes, where the flavor of the meat really comes through and melts in your mouth. You could spit a whole hog over an open fire for this recipe, as well, but a crock pot or roasting pan in the oven sure do make it easier! Mead or honeymead are available in most larger liquor stores. If you live close enough to a winery or brewery, they may carry a local brand that you'd like to try, and you may even have a local meadery!

large pork butt, 5-7 lbs., salt and pepper the meat all over
2 bottles of favorite brand of honeymead (also labeled 'mead')
variety of fresh herbs to make a good handful, options include:
     Italian parsley, onion tops, basil, bay, rosemary, sage, savory, thyme
     (Stuff these inside a spitted hog along with a good shake on of salt and black           pepper.)

Place the pork butt in either a large crock pot or in a large roasting pan with tight lid.  You can tie up the herbs or just lay them on top and around the roast (I like this way). Pour in about half the bottle of honeymead. Pour the other half in glasses and share with friends!
 For the crock pot, you'll want to cook this on low for 8-10 hours. In an oven, I would slow cook this at about 300 degrees for 4-6 hours, basting well with the remaining bottle of honeymead about every hour. It should be practically falling off the bone when done.
You can add in large pieces of leeks, onions and garlic to the pot as well- but they only need a couple of hours, so put them in later on in the cooking time.

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