Mediterranean Roast Pork

• 3 pounds Pork Butt Roast (Boston Roast)
• 4 Tablespoons Brown Rice Flour
• 2 Tablespoons Olive Oil
• 3 cloves Garlic, Minced
• 1 can (10-14 Oz. Size) Chicken Broth
• 4 ounces, weight Pitted Black Olives (small Can, With Brine)
• 1 whole Onion, Diced
• 1 whole Lemon Thinly Sliced
• 2 Tablespoons Dry Oregano
• 1 teaspoon Red Pepper Flakes

1. Preheat oven to 350 F.
2. First wash and rinse the pork roast.
3. Leave the fat and bone intact.
4. Coat the wet roast with the rice flour so all surfaces of the roast are evenly floured.
5. Set aside.
6. Coat the bottom of a large Dutch oven/cast iron casserole with the olive oil.
7. Heat the olive oil over medium-high heat.
8. Add the minced garlic to the warm oil for just a minute.
9. Once garlic is soft and tan, add the roast on top of the warm oil to brown the bottom of the roast.
10. Turn the roast after 4 minutes on each side, to brown the entire surface evenly.
11. This will take 12-15 minutes, total on stove top.
12. Once roast is browned, turn off the stove top heat.
13. Make sure the roast is turned in the pan so that the fat-side is facing up.
14. Add the chicken broth to the pan.
15. (Be careful not to touch the casserole, it will be very hot.)
16. Carefully add the entire contents (including brine) of the olive can to the broth.
17. Add the onion and lemon and sprinkle the oregano and red pepper over the top.
18. Cover pan with a lid or a sheet of foil.
19. Carefully transfer the pan to the oven.
20. (It will be hot!)
21. Bake at 350 F for 20 minutes.
22. Reduce heat to 275 F. Bake at 275 F (low heat) for 6 hours.

brown rice flour, olive oil, garlic, chicken broth, black olives, onion, lemon, oregano, red pepper

Taken from tastykitchen.com/recipes/main-courses/mediterranean-roast-pork/ (may not work)