Overnight Pork Roast
This recipe was inspired by Amanda Hesser’s Overnight Roast. I made a few changes to the marinade simply because I didn’t have maple syrup or thyme on hand—and when I want to make something, I have to make it now!
So, I improvised. My mom only ever seasoned pork with salt and pepper, so I trusted it would be fine. Boy, was it! Put this easy roast in the oven before bed and wake up 8 hours later to the most incredible smell.
Pull it apart and pile it into soft bread, tuck it into tacos, or serve it with a big salad. It’s pretty close to heaven—and I know you’ll keep this recipe forever.
Ingredients
1 5-lb boneless pork butt (well-marbled)
1 tablespoon fine sea salt
1 tablespoons freshly ground black pepper
3 large garlic cloves, minced
1 tablespoons Dijon mustard
1–2 tablespoons olive oil
Preparation
Butterfly the pork; this lets you season the pork all the way through. Season generously with sea salt and freshly ground black pepper, including the inside.
In a small bowl, combine Dijon, garlic and chipotle. Rub ¾ of the the mixture all over the inside of the pork.
Roll the pork back up tightly, with the fat layer on the outside, and tie it with kitchen twine in several places. The twine holds the roast together and helps it cook evenly. Salt generously all over and let it sit at room temperature for about an hour.
Preheat the oven to 475°F. Rub the remaining mixture all over the pork, concentrating on the fat. Place fat-side up in a roasting pan just big enough to hold it, so it cooks in its own juices. Cover tightly with foil and the lid. Roast for 10–15 minutes, then reduce the heat to 200°F and cook overnight for up to 8 hours.
