Porkography V: Roasted Pork Butt with Potatoes

Roasted Pork Butt with Potatoes

Pork butt is nothing new for me, but I decided to take advantage of all the delicious pan juices and tossed some fingerling potatoes into the dish to roast alongside.

2 cloves garlic, minced
2 tb olive oil
1 tb balsamic vinegar
2 tb herbes de provence
coarse salt
freshly ground pepper
1 6 lb bone-in pork butt
2 lb fingerling potatoes, halved


Combine garlic, olive oil, vinegar, herbs, salt and pepper. Rub all over roast. Marinate at least one hour, or overnight in the refrigerator.

Roast at 350 degrees for one hour. Reduce heat to 325, add potatoes and continue roasting until meat thermometer reads 140 degrees (about another hour and a half) and potatoes are fork tender. Turn potatoes once or twice during roasting for even browning.

Let roast rest for twenty minutes before carving.