If you order the pork from a butcher, have the rib rack reserved; use it as a roasting rack for more tender and juicy meat.

Martha Stewart Living, October 1995, Martha Stewart Living, October 1995


Recipe Summary

Makes enough for 10 sandwiches


Ingredient Checklist


Instructions Checklist
  • Rinse pork and pat dry. Rub mustard over it and season with the salt and pepper and place in a large nonreactive pan. Pour cider and vinegar over and refrigerate, turning often, for at least 3 hours or up to overnight.

  • Heat oven to 350 degrees. Let pork come to room temperature. Drain off marinade and reserve in a small saucepan.

  • If using, place rib rack in roasting pan; rest the pork in the curve of the bones. Otherwise, place pork directly in roasting pan.

  • Reduce oven temperature to 325 degrees and place pork in oven. Roast, basting with pan juices, until a meat thermometer inserted into the center of the pork reads 155 degrees to 160 degrees, about 1 hour and 40 to 50 minutes with the rack and 1 hour and 15 minutes without the rack. Test after 1 hour of cooking to make sure it does not overcook.

  • Meanwhile, place saucepan of marinade over medium-low heat; simmer until thick enough to coat the back of a spoon, about 1 hour; it will reduce to about 1/3 cup. Brush over pork during last 30 minutes of cooking.

  • Remove roast from oven and let rest for about 30 minutes.

  • Slice roast and layer with Green Tomato Chutney on Anadama Bread for sandwiches.