Main dish: Happy Holiday Pork

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.

Per serving (using lean cut pork): 357 calories, 49 percent calories from fat, 20 grams total fat, 7 grams saturated fat, 102 milligrams cholesterol, 10 grams carbohydrates, 2 grams total fiber, 4 grams total sugars, 8 grams net carbs, 34 grams protein, 946 milligrams sodium.