|The Beast. An honored guest!!|
|This is a 6.23 pound bone-in Boston butt roast.|
This recipe was retrieved from food.com. Modifications were made and you may want to make your own. I will put the recipe down on this page as I found it with my notes in italics.
4-5 lb pork roast (I used a 6.23 lb bone-in Boston butt pork roast)
5 gloves garlic (make it six)
1 small onion thinly sliced (medium onion)
2 cups water
1 tablespoon Kitchen Bouquet (I used 2 cups beef broth instead of the water and Kitchen Bouquet)
2 teaspoons black pepper (just a pinch of black pepper and a pinch of red pepper)
1 teaspoon salt (1/2 teaspoon)
1 tablespoon lard (used the grease from five pieces of bacon)
2 tablespoons cornstarch
1/2 cup water
Preheat oven to 350 degrees F.
Serves 4-5 (the bigger roast served more, of course)
(Pat dry your roast with paper towels)
Melt lard (bacon grease)
Salt and pepper all sides of the roast (rub it in)
When lard just begins to give off the smell of being hot, place roast in pot. (when smoke just begins to rise)
Do not move it for a minute or so, then rotate it to brown all sides.
Lay garlic cloves and onion slices around the roast and stir to brown them a bit. (I sopped up some of the bacon grease with paper towels before I did the next step.)
Mix the Kitchen Bouquet into the 2 cups of water. (I used beef broth instead)
Pour the water mixture into the pot.
Bring it to a boil.
Cover tightly and place in lower portion of the oven.
Roast 1 hour for boneless roast; 1-3/4 hours for bone-in roast. (since my roast weighed more, I roasted it for 3 hours total)
Half way through the roasting time turn the roast over.
Remove roast from pan and cover it to keep it hot.
Mix 2 tablespoons cornstarch into 1/2 cup water (I used 1 cup of water)
Using a whisk, stir the cornstarch moisture into the pot drippings (there is a goodly amount of drippings) breaking up the garlic cloves as you mix.
Bring to a boil, taste and season as needed with salt and pepper (I didn't use any additional seasoning)
The web site says "pork roast made this way is always tender." And lip smacking good, if I may add.
I served this roast with yukon gold mashed potatoes, bourbon pecan smashed sweet potatoes and fresh asparagus.
|I used beef broth instead of the Kitchen Bouquet and 2 cups of water.|
|Medium onion and six cloves of garlic.|
|Brown on all sides.|
I invited friends to take part in this experiment. I had laid aside extra chips and what nots just in case this meal was a bust. Thankfully, I didn't have to resort to fillers. Stephen Lejeune, one of the willing participants, texted me the next morning "Thank you so much for the incredible dinner last night. It made me feel like I was at home." Another guest asked for the recipe. I must say, for my first time cooking pork roast, I couldn't have been more pleased. It was moist, tender, flavorful. Worthy of seconds by all. The gravy is spectacular. It made me want to pull out a straw and slurp it right up. It makes a lot of gravy, too.
Here is the link to food.com. You can see a beautiful picture of a cooked pork roast. You will have to trust me that mine looked equally as sumptuous.
Here is the link to the bourbon pecan smashed sweet potatoes.
Quote of the Day (I couldn't agree more)