Easter Platter with Slow Roasted Pork and Creamy Horseradish Skyr Sauce
- 2 pound boneless smoked pork butt (or you can use 2 – 1 pound pieces if you can’t find a 2 pound roast.)
- 1/2 to full bottle of sweet white wine, like Riesling or something bubbly (like cava-Frexinet or something inexpensive)
- Asparagus (blanching directions below)
- 1 pound cucumbers, sliced diagonally
- 2 bunches radishes, quartered
- 2 pounds roasted baby potatoes (directions below)
- ½ pound fresh peas (blanching directions below)
- Creamy Horseradish dip (recipe below)
First, make the pork roast
Preheat oven to 300°F (you may need to adjust to 325° based on the heat of your oven, but do not go higher than 325°!)
Place pork butt in a 9 x 12 glass baking dish. Add the wine so that the pork butt is covered about 1/2 way. Cover with aluminum foil.
Bake for about 5 hours.
Cooks note: The key to this making pork roast great is to cook it low and slow, so be sure to give yourself 5 hours to cook it and don’t raise the temperature of the oven to make it cook faster. When the roast is done, it should just fall apart.
When the pork roast is close to being done, you can start on the other elements of your platter.
For the Creamy Horseradish Dip
- 2 containers plain skyr
- ½ cup mayo
- 2 tsp red wine vinegar
- 2 garlic cloves pressed
- 2 Tbsp chives
- ¼ cup fresh grated horseradish
- 1 tsp salt
- ½ tsp pepper
- 1/8 tsp cayenne
In medium bowl, mix together all ingredients. Place in covered container and set aside in the refrigerator until ready to use.
For the potatoes:
Preheat the over to 450°. Bring water to a boil with 2 Tbsp of salt.
Place the potatoes in the boiling water and cook for 15 minutes.
Remove from water and let cool for about 15-20 minutes.
When they are cool to the touch, cut them in half, the long way.
Place the cut potatoes on a sheet pan lined with parchment paper. Drizzle the potatoes with olive oil and sprinkle with salt and pepper. Toss until coated. Bake for about 30-40 minutes, until golden brown.
Blanching asparagus and peas
Bring salted water to a boil.
Cut woody stems off the asparagus spears. Once the water is boiling, place the asparagus in the boiling water and cook for 2-5 minutes.
Remove from water and place into cold water for 2 minutes to stop cooking process. Dry them and dress with Marinated Onion oil on your platter.
Cook’s note: Make sure you don’t overcook your asparagus. If they are thin, 2 minutes will do. If they are thicker, you may have to cook for 4-5 minutes.
Once you have removed the asparagus and put them in cold water.
Repeat with the same process with the fresh peas. The peas should not cook for longer than about 60 seconds. They will turn bright green.
Remove them from the boiling water and put them in cold water for about 4-5 minutes.
Once you have finished making everything, make a bed of watercress on a large platter. Assemble your platter with everything and adorn with a beautiful bowl of the horseradish dip.