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:
This is my favorite recipe from the book so far, I've made quite a few. An awesome Sunday night meal.
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
That was a 4 lb roast
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