Kansas City
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DIRECTIONS:
In a small sauce pan (cold) add olive oil, shallots and garlic. Turn stovetop heat to medium-low and sauté for about 3 minutes or until garlic is light golden. Strain mixture through fine mesh strainer, reserving the flavored oil; set both aside to cool.
Add uncooked pancetta to a food processor and pulse until mostly smooth. Add shallot mixture, Kansas City spices, lemon zest, salt and pepper to the processor and blend until a paste is formed. Spread the mixture evenly onto the butterflied pork. Top with crushed dried apples and tightly roll the pork into a log. Truss the pork with kitchen twine to help with even cooking. Brush some of the reserved olive oil all over the pork and apply spice rub. Place pork on a wire rack set inside a rimmed baking pan and place in refrigerator for one hour uncovered.
Preheat oven to 275°F
Roast pork for 2-3 hours or until the thickest part of the meat reads 130°F. Heat oven to 350°F, remove twine and apply barbecue sauce to outside of pork. Baste with sauce every fifteen minutes or until meat reads 140°F internally. Take pork out of oven and allow to rest for 15-20 minutes before carving.
Serve with mashed potatoes and vegetables such as green beans or sautéed zucchini, tomatoes & onions.
In a small sauce pan (cold) add olive oil, shallots and garlic. Turn stovetop heat to medium-low and sauté for about 3 minutes or until garlic is light golden. Strain mixture through fine mesh strainer, reserving the flavored oil; set both aside to cool.
Add uncooked pancetta to a food processor and pulse until mostly smooth. Add shallot mixture, Kansas City spices, lemon zest, salt and pepper to the processor and blend until a paste is formed. Spread the mixture evenly onto the butterflied pork. Top with crushed dried apples and tightly roll the pork into a log. Truss the pork with kitchen twine to help with even cooking. Brush some of the reserved olive oil all over the pork and apply spice rub. Place pork on a wire rack set inside a rimmed baking pan and place in refrigerator for one hour uncovered.
Preheat oven to 275°F
Roast pork for 2-3 hours or until the thickest part of the meat reads 130°F. Heat oven to 350°F, remove twine and apply barbecue sauce to outside of pork. Baste with sauce every fifteen minutes or until meat reads 140°F internally. Take pork out of oven and allow to rest for 15-20 minutes before carving.
Serve with mashed potatoes and vegetables such as green beans or sautéed zucchini, tomatoes & onions.
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