Overnight Pork Roast
1 5-lb boneless pork butt (well-marbled, with a good layer of fat on top)
Kosher salt and freshly ground black pepper
1/3 cup (75 gr) firmly packed light brown sugar
3 tablespoons maple syrup
1 tablespoon Dijon mustard
1 1/2 teaspoons chopped thyme leaves
3 large cloves garlic, minced
1/8 to ¼ teaspoon ground chipotle
Preparation
Tie the pork butt with twine in several places so that it cooks evenly. Salt it generously all over and let it sit at room temperature for about an hour.
In the meantime, combine the maple syrup, brown sugar, mustard, thyme, garlic and chipotle powder in a small bowl. Add a few pinches of salt and several grinds of pepper.
Heat the oven to 475° F. When the pork is at room temperature and the oven is hot, smear the mixture all over the pork, concentrating a good amount of it on the top of the roast, where the fat is. Nestle the pork (fat-side-up) into a roasting pan or cast iron baking dish just big enough to hold it, and put it in the oven 10 to 15 minutes until you start to smell garlic and sugar. Remove cover tightly with foil, turn the heat down to 200°F.
Leave the pork in the oven overnight, for at least 8 hours and up to 10.
