Slow-Roast Rosemary Pork with Pear Relish

Preparation info
  • Serves


    • Difficulty


Appears in
Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry

By John Martin Taylor

Published 1997

  • About

This oven-roasted pork marries the southern idea of slow cooking with bold Mediterranean flavors taking the place of hickory smoke. The pear relish is the perfect sweet-and-sour condiment for the meat, which can be cooked in advance and reheated.


  • A 3- to 4-pound pork shoulder roast (a Boston butt)
  • Several sprigs of fresh rosemary


Preheat the oven to 250°F.

Remove the blade from the shoulder: with the fatty side of the meat down, locate the straight line of the blade.

Slice into the meat with a knife flush against the bone, following its contours. Lift the flesh away from the bone as it is cut fr