A cottage roll is usually a sweet brined pork butt. Low and slow and pull, or roast it and glaze and slice. Either way it is delicious. I usually slice and have it with fried cabbage, carrots and onions.
I cover it with chicken broth, water, bay leaves, peppercorns and garlic cloves and simmer for about an hour to get some of the salt out. Drain (Save broth for soup) and roast at 325 degrees until almost done and turn up the heat to 425 and glaze with orange marmalade mixed with Dijon mustard and maple syrup. Crunchy outside and moist inside......delicious.