Using a sharp knife make several shallow cuts (about 1/2-inch deep) in the pork, place in a glass or ceramic roasting pan. Spread the onion slices on the bottom of the pan.
Place the rest of the ingredients a in a food processor or blender and process to make a paste. Rub the pork with the mixture on all sides, making sure it goes into the cuts. Place pork on top of the onions.
Cover with plastic wrap and refrigerate for about 4 hours, turning once, leaving the fat side up for cooking.
Preheat the oven to 450 degrees F. Place the pork in the middle rack of the oven. After 30 minutes turn down the temperature to 325 degrees and cook an additional 2 hours, basting every 30 minutes or so with its own juices. Cook 30 minutes per pound total, or until the internal temperature as measured with a meat thermometer is 150 degrees F.
Remove the pork from the oven and allow to rest 15 minutes before carving, discard onions.
Republished with permission, National Pork Board
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (249g)|
|Recipe Makes: 8|
|Calories from Fat: 429 (70%)|
|Amt Per Serving||% DV|
|Total Fat 47.7g||64 %|
|Saturated Fat 16.6g||83 %|
|Monounsaturated Fat 21.2g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 162.5mg||50 %|
|Sodium 157.3mg||5 %|
|Potassium 737.7mg||19 %|
|Total Carbohydrate 4.8g||1 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 3.6g|
|Protein 38.6g||55 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 610
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.