Wednesday, February 23, 2011

Pork Roast Recipe, as promised!

As I mentioned in mt last post I made a to-die-for pork roast last week. Scott picked up the roast but left it up to me to decide what to do with it. Having never prepared this cut of meat before I scoured my cookbooks, looking for a recipe that I had all of the ingredients for in the pantry. What I landed on was the recipe for "Father Tim's Mother's Pork Roast" from Jan Karon's Mitford Cookbook. One thing I didn't have at home was bourbon but I was able to find a half full bottle of brandy hiding in the liquor cabinet. The original recipe also called for a boneless Boston butt pork roast, but I much prefer cooking meat yet remaining on the bone (much richer flavors result from meat cooked on the bone) and I didn't have a boneless but roast at home!

The roast was a cinch to prepare, took hardly any effort at all, and literally fell off the bone when we attempted to slice it. We each enjoyed a serving of pork with baked potatoes, all smothered in the heavenly pan gravy on the night it was first prepared. John even made an over-the-top open face sandwich with the leftovers a day or so later; a couple of slices of beer bread (from a couple posts back) with a generous heap of pork in between, all covered with gravy. This is going to become a new standard for family dinner night at our house.

Pork Rib Roast
Serves:4-6
Oven: 300°F
Prep time: approx. 30 minutes (don't worry, it's an easy 30 minutes!)
Cook time: 5 hours

Ingredients:
  • 2 tbsp vegetable oil
  • 1 tbsp all-purpose flour
  • 1 (3.5 - 4 pound) bone-in pork rib roast (should look like the pork in photo)
  • 1/2 cup chopped fresh sage leaves (or 3 tbsps dried)
  • 1/2 cup chopped fresh rosemary leaves (or 3 tbsps dried)
  • 1/4 cup choped fresh thyme leaves (or 2 tbsps if dried)
  • 10 cloves garlic
  • 2 tsp salt
  • 3 tbsp bourbon or brandy
  • 2 tbsp unsulted butter, softnened
  • 3 to 4 cups chicken stock
  • an additional 2 tbsp all-purpose flour
Tools:
  • Cast iron Dutch oven (4qt or larger) 
    • this one of my favorites at home right now ->
    • Mario Batali 4 quart Dutch oven (we have two for sale at Wisconsin Cutllery, one orange, one green) 
  • Large tongs
  • Large plate/serving dish
  • Food processor
  • Baster
Process:
  1. Preheat oven to 300°F. Place the oil in a heavy Dutch oven over medium-high heat.
  2. Rub the flour over the meat and place in the dutch oven. Brown all of the sides of the meat, about 5 minutes on each side. Remove the pork from the Dutch oven and set aside.
  3. Place the sage, rosemary, thyme, garlic, salt, bourbon, and butter in the bowl of food processor. Puree until smooth. Rub the herb paste all over the pork roast. Return the pork to the Dutch oven. Pour 3 cups of the chicken stock around the pork, cover, and place in the oven. Cook for 5 hours, checking the meat after 3 hours and adding another cup of stock if the sauce looks too dry. (After 3 hours I had plenty of liquid remaining, but used a baster to run liquid over pork to moisten.)
  4. Remove from the oven, transfer roast to serving dish and let rest for 15 minutes before slicing. Meanwhile add remaining flour to liqiuid in dutch oven and stir over medium heat until gravy thickens. Slice roast (if it doesn’t fall apart completely) and serve with gravy.
Sorry, no photos of the final product. Oh well, if you make it, post a photo of yours and we'll all drool over your version of the roast!