Several wines want to dance with this piece of the pig(2)
Place the roast in an oven bag or a covered roasting pan and cook at 250° for about five hours. If you decide to use your outside grill, cook the roast at a low temperature for about the same amount of time.
If you're using a charcoal grill, keep the air vents only slightly open and cook it indirectly in a foil pan so you can baste the drippings. This will take about four hours so you'll need to replenish the fire with a few charcoal briquettes from time to time.
The perfect accompaniment to this dish is a potato and onion casserole:
Thinly slice six medium-sized Yukon Gold potatoes along with two large onions and combine in a casserole dish with 1/2 cup of extra-virgin olive oil. To this add a tablespoon of coarsely ground black pepper, a tablespoon of kosher salt and 1 cup of grated Parmesan cheese.
Stir the mixture, cover the dish and bake for about 75 minutes in a 375° oven.
There are myriad red wines that are just dying to "do the butt" with this dish, and here are some suggestions for your sipping pleasure: 2007 Frei Brothers Dry Creek Zinfandel ($19); 2006 Pierre Henri Merlot ($9); 2006 Banfi Chianti Classico Riserva ($15); or 2006 Las Rocas Grenache ($13).
