By Melissa Cooper
mail@floridanewsline.com
Instead of spending all morning in the kitchen this Mother’s Day, try this delicious “set it and forget it” pork roast and colorful salsa recipe. The quick and easy preparation will free up your day for more quality time with Mom!
Slow Cooked Pork Roast with Peach and Melon Salsa Pork Roast
2 tbsp. salt
2 tbsp. brown sugar
2 tbsp. ground cumin
5 or 6 lb. Boston butt or pork picnic roast
Peach and Melon Salsa
(Makes 5 cups)
4 to 5 medium peaches, diced small
2 cups watermelon, diced small
1/3 cup thinly sliced scallions (about 4 whole)
1 tbsp. chipotle in adobo, minced
Zest of 2 limes
3 tbsp. lime juice
½ tsp. salt
3 tbsp. cilantro, chopped
2 tbsp. mint, chopped
Cook the pork: Preheat your oven to 300F. Stir together the salt, sugar and cumin. Rub mixture all over the pork roast, making sure to use all of it. Place the roast, skin-side up or fat-cap up, in the bottom of a Dutch oven or heavy oven-proof pot. Put the lid on and place onto the middle rack of your oven. Cook for 4 hours, covered. Raise the heat to 400F and remove lid. Cook an additional hour uncovered. Let the meat rest for about 20 minutes before pulling apart.
Make the salsa and serve: Stir everything together and let the flavors combine for at least 30 minutes before serving. Can be made a day in advance. The salsa is both a salad and a sauce, so be generous when serving with the pork.
Photo courtesy Melissa Cooper
Slow Cooked Pork Roast with Peach and Melon Salsa
