Happy Friday! I can’t think of a more perfect recipe to go into the weekend with than this super easy roast pork for my dinner in Hobbiton feast. This is the last main dish from this feast and then I’ll be going into desserts! If you haven’t read my previous posts, this feast is for this year’s Hobbit Day celebration. It’s inspired by the evening banquet tours given in New Zealand on the Hobbiton set. Click here to find more information on the tour.
I love a meal where prep work is at a minimum but the flavor tastes like you’ve been slaving away in the kitchen all day. That is how I feel about this roast pork. It’s wonderful what a little extra time does for this cheaper cut of meat and it’s the perfect addition to any feast you plan on throwing for your Hobbit Day celebrations or for the holidays coming up. Also, like any other roast, the leftovers make amazing sandwiches. I put a little mayonnaise, lettuce, and onion chutney mine and OH MY GOODNESS, it’s just perfection.
To prepare the pork butt, make sure to trim off any excess fat while leaving on thin layer because that turns into an amazing crust in the over when it’s cooking. When I purchased my cut of meat, it had about 3/4″ layer of fat so I made sure to trim some of it off before I roasted it. The key to this cut of meat is to make sure you roast it nice and slow in your oven. What you’ll get at the end is an amazingly tender piece of meat with crispy skin.
The onion chutney is such a fantastic pair to the roast. It’s slightly tangy and sweet from the brown sugar and vinegar but it brings the flavors of the entire feast together perfectly. The onion chutney can and is suggested to be made ahead. I hope you’re enjoying the feast so far and come back soon to find more recipes for Hobbit Day.