The classic sweet potatoes and green beans are a perfect match. Test kitchen tip: Although chef Jantz makes a 10- to 12-pound roast, we cut this recipe to make it easier for the home cook.
- 2 bay leaves
- 2 tablespoons kosher salt
- 1/2 tablespoon black peppercorns
- 2 tablespoons yellow mustard seeds
- 1/2 cup garlic cloves
- 3 onions, cut into wedges
- 1/2 scotch bonnet pepper or habanero
- 1/4 cup cilantro leaves
- 1/2 tablespoon fresh thyme leaves
- 1 tablespoon fresh oregano leaves
- 1/4 cup Italian parsley leaves
- 1/2 to 1 (12-ounce) can your favorite beer (hence the "happiness")
- 1 (4-pound) picnic roast, preferably bone-in
- 2 cups water or 1 (12-ounce) can beer plus 1/4 cup water
In a spice grinder, combine the bay leaves, salt, black peppercorns and yellow mustard seeds. Grind to a fine powder.
In a good processor fitted with the metal blade, combine the garlic, onions, scotch bonnet pepper, cilantro, thyme, oregano, parsley and a little beer. Process until very finely chopped smooth. Whisk together spice mixture, onion puree and remaining beer from 1/2 to 1 can to form a wet rub.
With a sharp paring knife, pierce holes about 2 to 3 inches deep all over the pork roast. Place pork in a nonreactive container and rub the wet rub generously all over the pork, pushing the rub into the holes for maximum flavor. Cover and refrigerate 2 hours.
Preheat oven to 225 degrees. Put pork in a roasting pan and cook 2 hours. Add water or water and beer (for the really daring) to the bottom of the pan and cover tightly with aluminum foil. Turn up oven to 300 degrees and roast 3 hours. Remove from oven, let rest 30 minutes and dig in. Makes 6 to 8 servings.