Pork Roast

Slow Roasted Pork Butt (3 or 4 lbs)

1) Make a rub using Olive Oil, Salt, Pepper, Rosemary, Basil, Tarragon, Garlic, Parsley. (I used about 1 teaspoon of that garlic that comes in a jar, and a quarter teaspoon of all the other ingredients except rosemary. I discovered we were growing fresh rosemary outside so I used a full sprig. However in retrospect I would've doubled the amount of each ingredient to make more than enough rub because I ended up with just shy of enough rub with a quarter teaspoon and then had to redistribute)

2) spray a cast iron frying pan with pam and sear it in a hot oven for 20 min @ 475.

3) turn down the oven to 275 and cook it for 2 hours or until the roast is at 170.

4) take meat out and put it on a board to rest

5) take extra grease out of pan. Deglaze with white wine and add some of the left over rub and capers. Pour this over the meat at the tableside.