New Year's Day -- Roast Pork and BBQ Sauce

Our family's traditional New Year's Day dinner was Outta The Park this year, as we slow-roasted a 6 lb. Boston Butt and served it with a generous pour-over of our sauce.

The following recipe fed 8 adults (and 8 grandchildren!), along with traditional side dishes of black-eyed peas, turnips, collard greens and mac and cheese. Don't wait till 2011 to try this one!

6lb. Boston Butt Roast (boneless), rolled and tied with butcher's twine
8 sprigs rosemary
4 tbsps. olive oil
1 head of garlic, cloves peeled and left whole
1 1/2 cups apple cider vinegar
spice rub to taste (use your favorite, or combine 1 tbsp each of kosher salt, black pepper, paprika, cayenne and onion powder)
1 bottle, Outta the Park BBQ Sauce

Preheat oven to 275 degrees.
Thread 6 of the rosemary sprigs between the butcher's and roast, dividing evenly across the exterior. Stuff 8-10 of the garlic cloves into the folds in the roast, again dividing evenly.
Heat 2 tbsps olive in a large saucepan over medium high heat until just smoking. Place roast broadside down in pan and sear for 2 minutes until browned. Using tongs, roll roast 1/4 turn and sear again for two minutes. Repeat until sides, including ends, are browned (approx 12 minutes of cooking time).

Remove roast to cutting board and drizzle with remaining olive oil, rubbing to evenly coat meat. Spread the spice rub to taste, covering all surfaces evenly. Place roast in an enameled or non-reactive roasting pan and pour apple cider vinegar over meat. Cover w/ lid and roast in the oven for 5 hours, basting 2-3 times during the roasting with vinegar/pan juices.

When ready to serve, remove roast from oven to large serving platter. Using two large forks, gently pull meat (it will fall apart into moist and tender shreds). Mound on platter and dust with additional spice rub and/or 1-2 tbsps of pan juices (if desired). Serve and enjoy with Outta The Park BBQ sauce, either poured directly over the meat or on the side.