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Slow-Roast Rosemary Pork
with Pear Relish

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"Vegetables are interesting but lack a sense of purpose
when unaccompanied by a good cut of meat."
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Slow-Roast Rosemary Pork
with Pear Relish

Hoppin' John's Lowcountry Cooking:
Recipes and Ruminations from Charleston
and the Carolina Coastal Plain
by John Martin Taylor, March 1997, Crown Publishing Group

“This oven-roasted pork marries the southern idea of slow cooking
with bold Mediterranean flavors taking the place of hickory smoke.
The pear relish is the perfect sweet-and-sour condiment for the meat,
 which can be cooked in advance and reheated.”

Serves 4

A 3- to 4-pound pork shoulder
roast (a Boston butt)
Several sprigs of fresh rosemary
Kitchen twine
8 to10 garlic cloves, halved

Preheat the oven to 250 degrees F.
Remove the blade from the shoulder; with the fatty side of the meat
down, locate the straight line of the blade. Slice into the meat with a
knife flush against the bone, following its contours. Lift the flesh
away from the bone as it is cut free. Pull out the bone and stick a
sprig of rosemary in the cavity.
Tie the shoulder into a roll, with 2 or 3 more rosemary sprigs attached
to the meat. Poke holes in the meat at 3-inch intervals and fill them
with halved garlic cloves.
Place the meat fat side up on a rack in a roasting pan and place in the
oven. Do not open the oven for several hours. It will take the meat at
least 1 hour, and as much as 2, per pound to cook. It is done when it
reaches 160 degrees F. The slowly rendered fat will drip through the
meat, tenderizing as it imbues flavor. Remove from the oven and allow
to rest for at least 20 minutes, then pull the tender meat into pieces.
Discard excess fat if there is any. Serve the meat warm with pear
relish [recipe follows] and
Oven-Roasted Beets and Carrots with Fresh Mint.
 

Pear Relish

“Our hard local Kieffer pears – a cross between the common and
Oriental pear – find their way into this relish that is served with
beans and rice or with roast meats… Peel, core, and cut the pears
into chunks, then use a food processor to grind the fruit.”

1 peck (about 10 pounds) Kieffer or
hard, underripe pears, peeled,
cored, and coarsely chopped
5 medium onions, peeled and
cut into eighths
3 red bell peppers, seeded,
stemmed and quartered
3 green bell peppers, seeded,
stemmed and quartered
2 fresh red cayenne or jalapeño peppers,
seeded and stemmed
1 tablespoon mustard seeds
1 teaspoon cloves, preferably fresh ground
(1 tablespoon whole cloves)
1 tablespoon cinnamon, preferably
fresh ground (3 sticks)
1 tablespoon ground turmeric
3 cups sugar
1 quart white vinegar
1 tablespoon salt

Mix the pears, onions, peppers and spices in a bowl, then grind them
in batches in a food processor until uniformly chopped. Add them to
the sugar, vinegar, and salt in a nonreactive pot and boil, stirring often,
for about an hour, or until thickened.
Pour the relish into sterilized jars and seal. Process for 20 minutes
in a boiling water bath.

Featured Archive Recipes:
Three Pear Condiments
Rosemary-Garlic Pork Tenderloin with
Sweet-and-Sour Prunes
Roast Pork Tenderloin with Peach Mustard Crust
Pork Tenderloin with Caramelized Pears and
Pear-Brandy Cream Sauce