Sunday, January 27, 2008

Succulent Pork Roast

Not appetizing to look at, but very tasty!
Roast Pork with German-Style Sauce

3-4 lb pork butt roast
1 medium onion, quartered
2 carrots, cut into pieces
3 cloves of garlic, smashed
salt/pepper
olive oil

Trim excess fat off the roast. Liberally season the roast with salt and pepper. In a large dutch oven or roasting pan, heat the olive oil over high heat. Sear the roast on one side, about 5 minutes. When golden brown and developing a crust, turn over and sear the second side. Add the onion, carrots and garlic. Add water so it comes half way up the roast. Cover and roast in a 350 degree oven for three hours. When done, the roast will be falling apart. Reserve cooking liquid. Pull into large chunks. Trim out remaining fat and tissue, cover with foil and set aside.

1 medium onion, sliced
Salt/Pepper
2 TB butter
2 TB flour
1/2 cup beer or hard cider (I used cider, it's what I had)
1/2 cup of the cooking liquid (or beef broth)
1 TB whole grain mustard
3 splashes of Worchestshire sauce

In a medium fry pan, heat the butter over medium heat. Add the onion, season with salt and pepper. Slowing cooking the onions until they soften and take on a very light brown color. Add the flour, stir, allow to absorb the butter and lightly toast. Add the beer/cider and water. Lower heat to the lowest temperature. Add the mustard and the Worchestshire sauce. Simmer for 5-10 minutes. During the last two minutes, add the pork pieces into the sauce. Stir gently to coat.

Serve hot. With potatoes.

I served with boiled potatoes with butter and parsley. I think this would be great with pan fried potatoes. And a green veg would be nice. I'd go for my fav, green beans. The pork is super tender and with the sauce, totally mouth-watering.


MOVING UPDATE: I think we've packed 30+ boxes, and we haven't even dented the kitchen stuff, including dishes. Good progress, but much more to go!

1 comment:

White On Rice Couple said...

What a great idea to use beer! We'll have to try it in the potatoes as well as your beautiful pork. Thanks for the great idea.