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











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3 comments:

  1. DannoSeptember 11, 2009 at 7:51 PM

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

    ReplyDelete
  2. RouxBDooSeptember 15, 2009 at 9:58 AM

    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

    ReplyDelete
  3. Arthur "The Bear" HebertSeptember 15, 2009 at 2:56 PM

    That was a 4 lb roast

    ReplyDelete