Dec 07 2013
I found this recipe for a pork roast at Bon Appetit; it sounded good and I was hungry for a pork roast. Searching the net for pork Al Diavolo only brings up a few hits but all the recipes looked about the same. I could not find the origin but Giada of Food Network has a recipe for shrimp Diavolo so I assume it is an Italian dish. I adapted the recipe for my Traeger smoker and cut back on the heat some.
It calls for a boneless butt; all I could find small was a 4 lb. blade shoulder roast so that had to do. I got the roast coated with the marinade and in the fridge Friday before noon so it would set 24 hours in the fridge.
I got the roast in my Traeger at 1:00 PM Saturday and cousins from Fla. stopped in for a visit at 3:00.
When I took the roast off about 4:00 I was busy talking so didn’t get a photo of the finished roast with the nice crust before slicing and in the Crockpot. The cousins would have stayed but had prior plans for supper with friends.
My sides were scalloped white yams and potatoes and some fresh corn I had frozen and vacuum sealed.
The yams and potatoes I sliced thin and coated each with a half cup of half and half cream. I placed a layer of half the yams in casserole dish, a handful of shredded five cheese Italian blend and seasoning. Then a layer of potatoes all the cream went in too, another layer of yams more cheese and seasoning. I sprinkled on some parmesan too then in the oven covered for 1 hour and uncovered another 15 minutes. The corn I heated in a sauce pan with some half and half cream.
Some crusty bread and butter completed the meal. It all tasted good, the pork was tender and had a great savory taste of the marinade.
A lot of pics so will make a silent movie. Sorry I missed the money shot.
Recipe:
Pork Shoulder Al Diavolo
Ingredients:
1 skinless, boneless pork shoulder roast
(Boston butt about 6 lbs.)
Marinade:
Kosher salt to taste
1 Tbs. black pepper corns
1 Tbs. coriander seeds
1 Tbs. crushed red pepper (optional)
1 Tbs. dried oregano
1 Tbs. yellow mustard seeds
1/3 cup olive oil
6 garlic cloves peeled and crushed
1 Tbs. grated lemon zest
2 teaspoons smoked paprika
Score fat cap side of pork down to the meat.
Coarsely grind peppercorns, coriander and mustard seeds in a spice mill or pepper grinder.
Heat oil in small skillet on low heat , add garlic and simmer stirring until just turning golden. I removed the garlic and chopped fine and added back to the skillet. Stir in all the rest of the ingredients, remove from the heat and let cool to room temp.
Rub marinade all over the roast and work into the cuts and crannies. Tie roast with kitchen twine, wrap with several layers of plastic wrap. Chill at least 8 hours, up to 3 days. I did mine for 24 hours.
Place roast on a rack inside a roaster pan. Place it in a preheated smoker at 375 deg. for 45 minutes to 1 hour until fat starts to render. Turn smoker down to 300 deg. and continue to roast to an IT of 150 to 160 deg. I had a 4 lb. roast and it took just over 3 hours total to get to 155 deg. IT. I let mine set about 15 min. then sliced and in a Crockpot on low until ready to eat, about 2 hours. I poured off most of the fat and added the pan drippings and about a cup of water.
Note: To cut some heat I cut the peppercorns to half and omitted the crushed red pepper. Recipe adapted from one on bon appetit.
Smokin Don
