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Serves: 12

3 tbsp (45 mL) brown su­gar, light or dark

2 tsp (10 mL) minced gar­lic

2 tsp (10 mL) canola or veg­etable oil

2 tsp (10 mL) chili powder

1 tsp (5 mL) pa­prika, hot or sweet

1 tsp (5 mL) coarse salt

1/2 tsp (2.5 mL) freshly ground black pep­per

5-lb (2.3-kg) bone­less pork butt roast

1/2 cup (125 mL) dry white wine Pre­heat oven to 300 F (150 C).

1. In a small bowl, com­bine the brown su­gar, gar­lic, oil, chili powder, pa­prika, salt and pep­per. Rub it all over the roast. Place the roast in a roast­ing pan, prefer­ably in a wire rack. Add the wine.

2. Cook on low heat for five to six hours, un­til it has a nice crust and the meat is fall­ing-apart ten­der.

3. Re­move the roast from the oven and let it sit for 15 to 20 min­utes. Use a fork or two to shred the meat into nice-size pieces.

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