Supplies
Pork
- 4 pounds pork butt
- Salt and pepper
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 4 sprigs of rosemary, leaves removed
- 4 Granny Smith apples, cut into thick slices
- 2 onions, cut into quarters
Kale Salad
- 1 bunch lacinato kale
- 2 cups baby spinach
- 1/2 red onion, sliced
- 2 navel oranges, supremed
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 honey packet
- Salt and pepper
Passo a passo
Pork
- Preheat the oven to 325 degrees.
- In a small bowl, mix together the rosemary, mayonnaise, mustard, salt and pepper. Rub the pork butt all over with this mixture.
- Place in the oven and roast for about 2 1/2 hours.
- In the last half hour of cooking add apples and onion to the pan and toss in some of the pan juices. The pork should be 175 degrees when done.
- Let rest for 20 minutes before slicing.
- Serve with the apples and onions.
Kale Salad
- Place the kale in a large bowl and sprinkle with some salt. Begin to massage the kale gently, continuing until it softens and wilts.
- Add the spinach, onion and orange.
- In a small bowl, whisk together the vinegar, olive oil and honey.
- Toss the salad with dressing.