Preparing a Boston Butt Pork Roast & Peas
This is a recipe from my grandmother. In Italian, “Spezzatino de mai ale con Piselli
This recipe was one of the first recipes I remember my grandmother letting me make after her teaching me. It was one of my favorite recipes of hers of all time.
I would ask for this at least once a week when I lived with them, and whenever I visited, it was what I requested for my first dinner with them.
When we moved to the states, it was a staple Saturday evening meal at least once a month.
She always used a pork shoulder roast back in Sicily. When we moved to the states, she used a Boston Butt pork roast and bragged how much she liked it better than the shoulder. So it became the go-to roast in our home.
Boston Butt Pork Roast
Crushed or Whole Peeled Tomatoes
Extra Virgin Olive Oil
Garlic as much as you want
Red or White wine
Crushed Red Pepper Flakes
Salt & Pepper to taste
Seer the meat first on all sides, either in a dutch oven or cast iron pan. You want all of that meat and drippings left in the pan (the fond) scrapped up using red or white wine.
Use a rub of all of the above dry ingredients before searing the meat. Let it sit for about an hour before searing.
Once seared, take out of the pan and scrape the fixings at the bottom with the wine. Add as much garlic and onion as you like and mix them with the wine and pork fixings. Then add the tomatoes and season them like you would a Sunday sauce.
Let that simmer for a little while, and then add the roast. I cooked it at 250 to start for about 4 hours and then increased it to 275 for another hour or so.
When the pork starts to fall apart, add the frozen peas. You could use canned peas, but frozen taste better and holds up better.
Then, Buon Appetito!!!!