Sunday, February 22, 2009

Slow Roasted Pork


Isn't this the kind of weather that makes it perfect to just put a roast in the oven, fill the house with the wonderful smell of it cooking and just curl up on the couch with a good book or movie?
Today I did a take on Michael Chiarello's Forever Roasted Pork. I mixed up a brine of sorts of water, salt, garlic powder and black pepper and injected it into the roast. I then mixed up some Dijon Mustard, crushed garlic, cracked pepper, and crushed dried sage. I slivered garlic and made little slits all over the roast and put the slivers of garlic into the slits. I covered the roast with the mustard mix and let it sit for about an hour before putting it into the oven. In the roasting pan I put thick sliced onions, carrots, potatoes, and an apple, drizzled with olive oil and sprinkled with a little salt and pepper. I placed the roast on top of the veggies, put about a cup of chicken broth into the pan and put it into a low over (275 degrees) for 6 hours. About half way through I covered the roast with foil and began basting the roast every so often with the juices. After 6 hours it is falling apart tender, the veggies are well roasted and tender and full of flavor. Plus the house smells wonderful.

4 comments:

Melly/Melody/or Mel said...

That looks sooooo good. You can have pulled pork sandwiches too..don't forget the slaw!

Rander said...

Looks good! What cut did you use; shoulder or picnic ham?

re: August, I would say slightly exceeded my expectations. Everything was very good except for the beef course, it was kinda, "meh". If it was just a simple ribeye steak it would have been good, I think he was trying to do a little too much with that dish.

Rajesh &Shankari said...

I don't eat pork, maybe I should try this with chicken. This looks like comfort food to me that I may like.

Rajesh &Shankari said...

I don't eat pork, maybe I should try this with chicken. This looks like comfort food to me that I may like.

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