Embrace the changing seasons with a cozy pork supper.
This comforting recipe smartly uses the fat cap of aBoston buttto flavor and baste the meat as it bakes.
Its aSunday dinnerrecipe that every Southerner would love.
Credit:Victor Protasio; Food Stylist: Monroe Dickey; Prop Stylist: Lydia Pursell
Ingredients
1(5- to 6-lb.
Lightly coat a roasting rack with cooking spray; place rack inside a roasting pan.
Place pork, fat cap side up, on a cutting board.
Using a sharp knife, score fat cap in a crosshatch pattern about 1/4 inch deep at 1-inch intervals.
Transfer pork, fat cap side up, to prepared roasting rack.
Brush fat cap with olive oil, and sprinkle evenly with remaining 1/2 tablespoon salt.
(Do not remove from oven.)
Remove from oven, and cover with aluminum foil; let stand 20 minutes.
Slice as desired; serve with applesauce or chutney.
