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











3 comments:

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.

RouxBDoo

Arthur "The Bear" Hebert said...

That was a 4 lb roast