Slow-Roasted Pork with Pears, Onions & Rosemary

Ingredients

• 1 (3½–4 lb) boneless pork butt roast, tied if needed
• 2½ tsp kosher salt, divided
• 1½ tsp freshly ground black pepper, divided
• 2 Tbsp olive oil, divided
• 2 large yellow onions, peeled and cut into thick wedges
• 3 ripe but firm pears, cored and cut in thick wedges
• 3 medium carrots, peeled and cut in 1½-inch chunks
• 4 garlic cloves, smashed
• 1 cup low-sodium chicken broth
• 2 Tbsp Dijon mustard
• 2 Tbsp apple cider vinegar
• 2 sprigs fresh rosemary, plus more for serving

Steps

1. Let the pork sit out for 30 minutes to take off the chill. Heat oven to 325°F with rack in lower third.
2. Pat pork dry. Rub all over with 2 tsp salt and 1 tsp pepper. Heat 1 Tbsp oil in a large Dutch oven (or heavy roasting pan) over medium-high. Sear pork on all sides until deep golden, 10–12 minutes total. Transfer pork to a plate.
3. Add remaining 1 Tbsp oil to the pot. Add onions, carrots, and garlic. Cook, stirring, until starting to soften and brown in spots, about 5 minutes.
4. Add pears. Stir in remaining ½ tsp salt and ½ tsp pepper. Cook, stirring gently, 2 minutes more.
5. Whisk broth, mustard, and vinegar together. Add to the pot, scraping up browned bits. Nestle pork and rosemary sprigs on top of the vegetables and fruit.
6. Cover tightly and roast in oven 1½ hours (90 min). Uncover and roast until the pork is very tender and pears caramelize a bit on top, 20–30 minutes more.
7. Check pork with an instant-read thermometer in the thickest part—it should be at least 195°F and nearly falling apart. Let rest 15 minutes before slicing or pulling into large pieces. Serve with vegetables, pears, and pan juices; garnish with rosemary if you like.