Tuesday, September 8, 2009

Smothered Pork Roast (Donald Link)

It was destined to happen. I had one large port roast (bone in shoulder) and a pork roast dish totally suited for it.

Below are the ingredients
Mise en place
Seared pork roast.
Onions into the roux
Everyone in the sauna. Then into the oven for 3 hours

Halfway thru
The roast out of the pot. The gravy was a little too thin for me so I reduced by a good third. The meat did not lend itself to slicing and I did not want to shred so I cut it into two bite hunks

Then I put it back into reduced gravy so it could soak up some flavor

Here it is. Tender and succulent with lots of onion flavor. My ideal


Danno said...

This is my favorite recipe from the book so far, I've made quite a few. An awesome Sunday night meal.

Roux-B-Doo said...

I saw this and it is nearly identical to my Pork Roast recipe only I let mine go about 6 hrs. for a 7 lb roast. Incredible. Yours looks great Bear.


Arthur "The Bear" Hebert said...

That was a 4 lb roast