Claros roast pork butt with carmelized onions

By jtoohey

Ingredients

• 1 boneless whole pork butt (6-8 lbs)
• 2 brown onion sliced thin
• 1 brown onion whole
• salt & pepper
• 3 tbs olive oil
• 1/4 lb butter or margarine
• Your favorite roast spice mix
• butcher string (3 to 4 feet)

Preparation

Step 1

Over high heat in large pan saute sliced onions in olive oil and butter stirring often until golden. Set aside and allow to cool.
The pork butt should have a top flap ( left after the bone was removed) you made need to make (by cutting) lager till it leaves the top area of the pork roast exsposed, but still attached with a flap.Place roast on tray or wax paper (for easy cleanup) and fill area on top of roast with the carmelized onions, sprinklewith spices and salt&pepper and replace flap.
Tie with butcher string to keep the flap secure, then spinkle with spices all over.
Slice hole onion in to 4 pices place in the bottom of the pan. Place tied roast on top of the oniona sliced and place into a 275 deg oven. Bake for 8to10 hoursor untill roast is tenderthat it pulls apart.
Note: you do not have to check on it ,or baste it.