Easy Tastebud Delights
Twenty Second Edition (January 21, 2007)
Easy Recipes
45 minutes+
Hi Everyone! I hope you've all had a wonderful weekend and are ready for a wonderful Sunday dinner. This is what we had last night and will be having the reheated leftovers tonight.
If you don't have an oven thermometer, I urge you to get one...they are inexpensive, (less than $20) and a valuable kitchen tool. I didn't start using one until Thanksgiving last year, now I just can't live without it. I use it for all cuts of meat and no longer disregard the internal temperature instructions.
This recipe is a long slow cook but very low maintenance. The smell that fills your home is out of this world! While the roast is cooking peel and cut the potatoes and place in a pot of cold water. Do the same with the carrots. When there is about 15-20 minutes left on the cooking time of the roast, turn on the burners for the veggies.
The meat is tender and juicy and the fat turns out crispy, if you are watching your weight...send the crispy skin over to me, I'll gladly take it off your hands!
This can also be frozen in an airtight zippy bag after adding the rub. Let defrost on a rack over a plate in the fridge for up to 2 days.
If you don't have an oven thermometer, I urge you to get one...they are inexpensive, (less than $20) and a valuable kitchen tool. I didn't start using one until Thanksgiving last year, now I just can't live without it. I use it for all cuts of meat and no longer disregard the internal temperature instructions.
This recipe is a long slow cook but very low maintenance. The smell that fills your home is out of this world! While the roast is cooking peel and cut the potatoes and place in a pot of cold water. Do the same with the carrots. When there is about 15-20 minutes left on the cooking time of the roast, turn on the burners for the veggies.
The meat is tender and juicy and the fat turns out crispy, if you are watching your weight...send the crispy skin over to me, I'll gladly take it off your hands!
This can also be frozen in an airtight zippy bag after adding the rub. Let defrost on a rack over a plate in the fridge for up to 2 days.
Dry Rub Pork Shoulder
3 lb. pork shoulder
1 cup water
2 bay leaves
1 onion, cut in large chunks
12 mini carrots
2 potatoes, quartered
2 stalks celery, cut in large chunks
Rub:
1/4 tsp. ground black pepper
1/2 tsp. dry mustard
1/2 tsp. dried rosemary
3/4 tsp. dried oregano
3/4 tsp. dried thyme
The night before planning to cook this: wash the roast with cold water and dry in a clean kitchen towel. Mix the rub ingredients in a small custard dish and stir until all the items are well blended.
Place the shoulder on a plate and sprinkle the rub all over the roast, pushing the ingredients into the shoulder before flipping to cover the rest of the meat.
Put the meat in a large zippy bag and refrigerate overnight.
The next day: preheat oven to 225 degrees. Place shoulder into roasting pan on a rack with fat side up, add water, veggies and bay leaves to pan. When oven comes to temperature put roasting pan in the oven, uncovered. Every hour or so check to make sure the water level is still covering the bottom, if it seems to be evaporating, add a bit more water.
After about 3 hours, insert oven thermometer to the middle of the roast and if the internal temperature hasn't reached 175 degrees, turn the oven up to 300 degrees leaving the thermometer in the meat. When the temperature hits 175, remove the pan from the oven and remove roast to cutting board, let sit for about 15 minutes, disregard the veggies and bay leaf.
Serve with mashed potatoes with butter and miniature carrots with oregano.
Be sure to visit my website .
3 lb. pork shoulder
1 cup water
2 bay leaves
1 onion, cut in large chunks
12 mini carrots
2 potatoes, quartered
2 stalks celery, cut in large chunks
Rub:
1/4 tsp. ground black pepper
1/2 tsp. dry mustard
1/2 tsp. dried rosemary
3/4 tsp. dried oregano
3/4 tsp. dried thyme
The night before planning to cook this: wash the roast with cold water and dry in a clean kitchen towel. Mix the rub ingredients in a small custard dish and stir until all the items are well blended.
Place the shoulder on a plate and sprinkle the rub all over the roast, pushing the ingredients into the shoulder before flipping to cover the rest of the meat.
Put the meat in a large zippy bag and refrigerate overnight.
The next day: preheat oven to 225 degrees. Place shoulder into roasting pan on a rack with fat side up, add water, veggies and bay leaves to pan. When oven comes to temperature put roasting pan in the oven, uncovered. Every hour or so check to make sure the water level is still covering the bottom, if it seems to be evaporating, add a bit more water.
After about 3 hours, insert oven thermometer to the middle of the roast and if the internal temperature hasn't reached 175 degrees, turn the oven up to 300 degrees leaving the thermometer in the meat. When the temperature hits 175, remove the pan from the oven and remove roast to cutting board, let sit for about 15 minutes, disregard the veggies and bay leaf.
Serve with mashed potatoes with butter and miniature carrots with oregano.
-------
If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.
Be sure to visit my website .
1 comment:
Added to Lotsa.
Post a Comment