Having the kids home for Summer break is lots of fun but is also rough on my daily routine. I, as hard as it is to admit have grown into a person who cherishes my daily routine. I (mostly by my own doing) have a huge amount of stuff on my plate each day. Without a routine I would never even come close to getting all of my stuff done. I remember myself (before children) when I was, dare I say, spontaneous… foot loose and fancy free. Now, I have lists….lots of lists. To be honest I sometime miss the “old” me. I hear myself these days and have troubles believing it’s me. When exactly did I become so intolerant of “stuff” on the floor? That’s my Mother not ME…right?? No? Jeez. Maybe, I will feel young and free-spirited if I go throw something on the floor….Nah, I would just hate that. Don’t tell my Mother but I really (REALLY) like things in order. Don’t look now but I think she may have been right. Luckily, she will never know as she rarely reads my blog. Though with my luck, 15 minutes after I publish this I will get the I told you so phone call.
On a totally unrelated note, my Grandma Nettie who is 94 just got an iPad a few days ago and I am so proud of her. She is learning all sorts of new stuff and sends me email now. Can I just tell you there is nothing more adorable than getting email from your Grandmother. I know you are reading this Grandma….I love you!!!!
Please excuse that outburst, I will keep that stuff to a minimum….I just couldn’t help myself. I am so proud of her. Anyway, One of my favorite ways to free up some time for myself with the children is to roast something low and slow starting early in the day. I get to feel like something important is happening while I’m off doing other things. I love that! So with that in mind I bought a boneless boston butt pork roast to prepare. This time though I wanted to give it a title extra splash so I butterflied the entire roast open, seasoned the inside and layered on the sweet onions, granny smith apples and shredded cheese. I rolled the whole roast back up, tied it up and roasted it slowly all day long. The result was delicious. It was easy as could be and the family ate very well with minimal effort on my part. This roast gave me time to spend with a dear cherished friend which I always enjoy .
Apple and Onion Stuffed Boston Butt Pork Roast (boneless)
1 Boston Butt pork roast (bone out) about 4 lbs.
1/2 of a large Vidalia onion (peeled and sliced)
1 granny smith apple (peeled and sliced)
1 1/2 cups shredded cheese of your choice
salt and pepper
onion and garlic powder
hot sauce (optional)
Here we go….
Using a long thin blade knife cut the roast open by starting from the long side of the roast. When the roast is essentially butterflied and even, season the roast liberally with the salt, pepper, onion and garlic powder and oregano. Now zest the lemons with a microplane and spread the lemon zest over the entire roast. Layer on the apples in shingled rows (this helps to roll the roast back up). Next layer on the sliced onions. Season the onion layer with salt and pepper. Sprinkle the cheese over the onion layer.
Roll the roast closed being careful to keep the filling in place as you roll. You are rolling from the long side not the short side.
Spray a roasting pan set it aside. Pre-heat your oven to 285 degrees. Once the roast is rolled up using cotton kitchen twine (butchers twine) tie the roast closed. In an effort to keep the entire roast even from one end to the other start with the first tie in the middle. Then add a tie to each of the ends. Then add 2 more ties making 6 ties evenly spaced. Next make at least 1 but you may need 2 ties running longways across the roast. Tying the roast this way make for very even cooking.
Place the now stuffed and tied roast in the roasting pan fat side up. Squeeze the lemons over the roast. Evenly pour about a cup of brandy over the roast. Now season the outside of the roast liberally with the same spices. I like a little hot sauce so I sprinkle a bit on there too.
Cook this roast for about 2 – 2 1/2 hours at 285 degrees. Then turn the temperature up to 300 and cook for 4 more hours (estimated). As the brandy reduces add a bit of chicken stock to the pan to keep the pan from drying out and help create the pan drippings for later. Baste the roast with the drippings/brandy/chicken stock once an hour after the first 2 1/2 hours. This is how you get that gorgeous dark shiny crust.
When the roast is nice and tender (very) remove it from the oven and cover it with foil wrap. This rests the roast and allows the juices to redistribute within the meat. It also make the roast a bit easier to slice. Keep in my it is very tender and may fall apart a bit.
You can thicken the drippings but the flavor was just perfect so I drizzled the drippings (after removing any extra fat) over the sliced roast and also over the rice I served with it. Caramelized apples and onions with pork and brandy. How can that be bad? Great flavor, This roast is hard not to pick at while it’s resting. My friend and I picked at it but we did it from the bottom so the dark caramelized top remained perfect….until Hubby got home and starting pulling big pieces off. MEN!