I made a port roast this weekend with D., cab never came, and missed the symphony. Life is hard, but meat is good. We got the recipe partly from How to Cook Everything.
Pork Roast Recipe
One pound carrots
One medium onion
Two large red potatoes
Three cloves chopped garlic
Olive oil
Salt
1 tablespoon dried rosemary
Two and a half pounds of pork shoulder
Heat oven to 450. Coarsely chop all veggies to be one inch or a little more. Cook one and a half to two hours until the meat thermometer says 160 to 170 degrees. We did it to 160.
Thoughts and feelings: the shoulder is really fatty and the meat was tough. The carrots, onion, and potatoes were amazing. I am not sure how to make pork roast tender and flavorful. Next time I am going to slow cook at 300 for a really long time and maybe marinate it. Also, I am not going to do it right before the symphony.
1 comment:
I think the secret to truly tender pork is going after the cutest pigs.
You want a succulent roast? You're going to have to go after Babe or Wilbur for that.
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