This roast is a beautiful way to end the work week. Your kitchen will smell delicious! Serve it with baked sweet potatoes and the spinach sauté from Wednesday’s blog. Any pork roast leftovers can be enjoyed throughout the weekend when you make barbeque pork sandwiches.
Pork Roast:
1 pork roast of your choice (it’s not necessary to use the leanest pork loin-center cut for this dish)
*Place the fresh pork roast into a dutch oven and slightly cover with water
*Add a generous amount of salt
*Bring to a boil and simmer until roast is cooked throughout—the timing will depend on the size of the roast. If you are in a hurry cut the roast into chunks before cooking to reduce the cooking time.
*Sometimes I cook the pork roast in my crock pot for 4-6 hours instead of on the stovetop.
*Slice as desired when roast is tender.
Pork Barbeque:
*Chop up leftover pork roast very finely-I usually achieve this by using an electric knife and cutting each slice into strips in one direction and then chopping the strips in another direction. This results in crumbling the meat.
*Stir the meat into the following cooked sauce until it is well coated (or use your own favorite barbeque sauce).
*Serve on toasted buns with homemade potato chips or homemade sweet potato chips.
Barbeque Sauce:
½ cup butter
1 and ¾ cup catsup
¼ firmly packed brown sugar
¼ cup yellow mustard
¼ cup white vinegar
1 T. Worcestershire sauce
2-3 teaspoons of Liquid Smoke
1 and ½ teaspoons lemon juice
1 t. black pepper
crushed red pepper flakes and hot sauce if desired
Instructions:
Combine all sauce ingredients in a heavy saucepan. Cook over low heat for 25 minutes, stirring often.
No comments:
Post a Comment