1 pork butt, bone-in
1/3 cup olive oil
the juice of 1 orange
1/4 cup of Greek thyme honey
2 Tbsp. of red wine vinegar
3 Tbsp. of mild mustard
2 Tbsp. of fresh sage (or 1 Tbsp. dry)
5-6 springs of fresh thyme
1 tsp. of dried oregano
3 Bay leaves
3 cloves of garlic, smashed
1 Tbsp. of sea salt
2 Tbsp. fresh ground pepper
1/4 cup extra-virgin olive oil
6 potatoes, peeled and quartered
3 medium onions, peeled and quartered
1 stalk of celery, roughly chopped
1 large carrot, roughly chopped
1 green bell pepper, roughly chopped
1 red pepper, roughly chopped
1 pint of cherry tomatoes (or 3-4 ripe tomatoes, quartered)
1 dried chili pepper
5-6 sprigs of fresh thyme
2 Tbsp. of fresh chopped sage
1 1/2 cups of water
Preheated 400F oven
- Wash then pat-dry your pork and set aside. Using a large container or zip-lock bag, pour in your orange juice, olive oil, vinegar, mustard, sage, thyme, oregano, bay leaves, salt, pepper and garlic. Mix well and your pork. Seal and marinate for 2-3 hours before roasting.
- Cut up your vegetables and toss in a bowl with olive oil, salt and pepper and reserve in a covered bowl.
- After you’ve marinated your pork, allow the meat to return to room temperature before roasting. Pour the marinating liquid over the meat and season with salt and pepper then place the meat in a roast pan and roast covered for 90 minutes.
- Remove the pork from the oven and uncover and place the potatoes and vegetables around the pork and pour in the hot water and return to the oven for an additional 45 minutes or until meat has browned and the potatoes are crisp. Remove from the oven and spoon some of the pan juices over the pork and allow to rest for 25 minutes before carving.