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Archive for the ‘pork roast’ Category

Pork Roast Party

I’ve been thinking of my blog lately as my own personal cookbook, like I’m finally writing down and collecting my favorite recipes here for myself (and hopefully others). The criteria lately has been: is this a recipe or technique I’d tell my sisters about?

Which brings us to pork roast. If there’s one thing I do well, it’s pork roast. Not that it takes a culinary genius. Pork roast is one of those things that makes you look like a really good cook. I don’t have any pictures of this roast because I make it so often that in my mind it’s as mundane as spaghetti or meatloaf. The funny thing is, it’s ridiculously good, economical, and I would give the recipe to my sisters.

So here it is:

Insanely Tasty Pork Roast

3-5 lb pork shoulder

3 t salt

2 t coriander seeds

1 t cumin seeds, toasted

1 t fenugreek

1 t red pepper flakes

2 T olive oil

  1. Grind all but the roast and olive oil in your spice grinder.
  2. Pour the olive oil into a bowl and mix in the ground-up spices.
  3. Lovingly rub your roast with the oil-spice mixture. It’s going to feed you for days, so treating it tenderly will make it taste better. Also, some people like to cut off the fat of the roast. I’m against this because I love fat.
  4. Wrap up the roast and place it in the fridge overnight.
  5. The next day, preheat your oven to 275F around 2-3 p.m.
  6. Unwrap the roast and place it in a dutch oven. Then place a sheet of foil gently over the top and put the lid on. This is a technique I learned from Sally Schneider which works really well.
  7. Place the dutch oven in the oven and let roast cook for 3 hours at 275F.
  8. Remove and let rest for 5-10 minutes before serving.
  9. Pig out. Gawwwd, I’m punny.
  10. Freeze the leftovers. They’re great taken to work in individual freezer servings.

Let me know if you make this because, really, it’s one of my favorite recipes.

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Okay, you’re desperate.  You want something e-a-s-y. You want to go to the store, come home, and toss it in the oven. And it needs to be good.

So here you go: last-minute holiday roast. I actually made this last night, so I can tell you that it’s good and made with stuff I have around–trust me on this since we’ve been snowed in for days now.

Slow Roast MMMM!

3.5 lb roast of beef, pork, or goat (I used beef, but I prefer pork)

1/4 c bacon fat (optional, I option, of course)

4 T dried rosemary

3 t salt

1/2 c dried shiitake mushrooms or other mushrooms

3 T balsamic vinegar (the no-sulfite kind for your food-freaky friends)

1/3 c white wine (same note as above)

Makes a huge load of slow-roasted meat. Mmmm!

  1. Preheat oven to 275F.
  2. Coat the bottom of your dutch oven with bacon fat. Extra tasty!
  3. Toss in 2 T of the dried rosemary, the mushrooms, balsamic, and wine.
  4. Sprinkle the roast with the salt. It works best if you let it sit overnight like this, but if you don’t have time, you don’t have time.
  5. Put the roast into the pot. Toss 2 more T of dried rosemary onto the top of the roast.
  6. Cover the pot with foil, then put the dutch oven lid on the pot. This technique is recommended by Sally Schneider. It works well, so now I do it every time I roast a roast.
  7. Let cook at 275F for 3 hrs. Let meat rest before serving. I like to cut it up in the pot so that it soaks up the jus like so:
    beefroast
  8. Enjoy!

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