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photostill · 15-05-12, 06:35

My Pork Roast

I made a pork roast today and I'm gonna try to lay out the recipe. That's sort of hard to do because I rarely measure anything. It's usually a dash of this and a dab of that.

First thing I did was defrost and prepare the pork roast.

Marinade:

½ cup lemon juice
½ cup white vinegar
½ cup olive oil
½ cup jalapeno juice
3 tablespoons honey
4 cloves garlic crushed
1 teaspoon cayenne
1 teaspoon ground black pepper
1 or 2 good honest dashes of liquid smoke

Put this all in a ziplock bag. You might find it easier to mix the honey if you microwave it to where it is barely warm. Squish the outsides of the bag to mix the marinade up, add the roast, partially zip up the bag, then lay it on it's side with the zip up and squeeze the air out, then seal. Put in the fridge from ½ a day to a couple of days. Flip it over often. I substitute red wine for the lemon juice and vinegar.

Roast and veggies
5 or 6 potatoes
6 or 8 carrots
½ to whole onion depending on size, sliced and quartered
½ bunch of celery, chunk cut
White rice made for base
2-3 tablespoons of flour
spices as listed in text

Cube up some potatoes and chop some carrots. I lay these in the bottom of the roaster oven around the meat. Add the marinade into the cooking pot and probably some water. Don't go crazy with the water because you don't want too much for later when you make the gravy.

When the potatoes and carrots are near done, add onion and celery. Cook until they are done and check the meat with a thermometer to insure the meat is thoroughly cooked, since it is pork.

If the veggies get done first, remove them and continue to cook the meat until it is done.

When meat and veggies are done remove them from the pot, reclaim the liquid that remains into a cast iron skillet for the gravy. I use a 10" skillet and add about 2 to 3 heaping tablespoons of flour. Use a whisk, stir constantly until it thickens. Do not allow to burn. Turn the heat down after boiling occurs if necessary. Set gravy aside.

Now that the roaster oven is again empty, I add a large can of mushroom soup, a couple of cans of Mexican tomatoes (substitute diced tomatoes if you don't have), a can or two of tomato sauce, mushrooms, some chicken bullion in powder form, a bit of Worcestershire sauce, red pepper, red pepper flakes, Toney's seasoning, basil, parsley, garlic, and a touch of lemon pepper. Cook till thoroughly warmed.

Mix in veggies with sauce. Slice pork roast after it has rested at least 5 minutes. Serve on bed of rice w/ gravy over the rice.

15-05-12, 06:35	#1
photostill The Enigma Join Date: Apr 2012 Posts: 9,977 Thanks: 3,009 Thanked 1,524 Times in 928 Posts	My Pork Roast *My Pork Roast* I made a pork roast today and I'm gonna try to lay out the recipe. That's sort of hard to do because I rarely measure anything. It's usually a dash of this and a dab of that. First thing I did was defrost and prepare the pork roast. Marinade: ½ cup lemon juice ½ cup white vinegar ½ cup olive oil ½ cup jalapeno juice 3 tablespoons honey 4 cloves garlic crushed 1 teaspoon cayenne 1 teaspoon ground black pepper 1 or 2 good honest dashes of liquid smoke Put this all in a ziplock bag. You might find it easier to mix the honey if you microwave it to where it is barely warm. Squish the outsides of the bag to mix the marinade up, add the roast, partially zip up the bag, then lay it on it's side with the zip up and squeeze the air out, then seal. Put in the fridge from ½ a day to a couple of days. Flip it over often. I substitute red wine for the lemon juice and vinegar. Roast and veggies 5 or 6 potatoes 6 or 8 carrots ½ to whole onion depending on size, sliced and quartered ½ bunch of celery, chunk cut White rice made for base 2-3 tablespoons of flour spices as listed in text Cube up some potatoes and chop some carrots. I lay these in the bottom of the roaster oven around the meat. Add the marinade into the cooking pot and probably some water. Don't go crazy with the water because you don't want too much for later when you make the gravy. When the potatoes and carrots are near done, add onion and celery. Cook until they are done and check the meat with a thermometer to insure the meat is thoroughly cooked, since it is pork. If the veggies get done first, remove them and continue to cook the meat until it is done. When meat and veggies are done remove them from the pot, reclaim the liquid that remains into a cast iron skillet for the gravy. I use a 10" skillet and add about 2 to 3 heaping tablespoons of flour. Use a whisk, stir constantly until it thickens. Do not allow to burn. Turn the heat down after boiling occurs if necessary. Set gravy aside. Now that the roaster oven is again empty, I add a large can of mushroom soup, a couple of cans of Mexican tomatoes (substitute diced tomatoes if you don't have), a can or two of tomato sauce, mushrooms, some chicken bullion in powder form, a bit of Worcestershire sauce, red pepper, red pepper flakes, Toney's seasoning, basil, parsley, garlic, and a touch of lemon pepper. Cook till thoroughly warmed. Mix in veggies with sauce. Slice pork roast after it has rested at least 5 minutes. Serve on bed of rice w/ gravy over the rice. __________________ You can help this site, by clicking on the link below to buy a Premium Account. & Thank you for helping us. Click; Last edited by photostill; 16-05-12 at 00:36.