A classic home, Eva’s favorite dish! Easy to do, but do not go easy on the mustard. A small pot is used and none is left at the end. This recipe is nammed “Roti de porc sauce Robert” in France. I always thought my Mom was joking around when giving the name around the table. But it happens to be the name I’ve found in the classic “Larousse grande cuisine, 1880 edition” !!!
- 2 lbs Boston But
- One bottle white wine
- 2 onions
- Dijon mustard
- Bay leaf
- Preheat the dutch oven with olive oil and butter.
- Sear the boston butt on all faces
- Remove the boston butt from dutch oven, lay it on cutting board.
- Detail onions and let them sweat in dutch oven.
- While onions are sweating, cover all faces of boston butt with Dijon mustard (the roast should look like a yellow brick)
- When the onions are translucent, place boston butt on top
- Add white wine to 2/3 roast heigth
- Bring to a boil for 5 minutes
- Lower heat to simmer, add a tablespoon mustard in the dutch ovento the wine, Bay leaf, parsley
- Let cook until the meat is tender
- Remove the roast and thicken sauce with a roux (you can add another tablespoon of mustard before thickening to the sauce to refresh the flavor)
- This dish can be served with green bean&sauteed potatoes or pastas (fettuccine, linguine…)
Dinner is ready!!!