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Old 15-05-12, 06:35   #1
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Default 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.


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Last edited by photostill; 16-05-12 at 00:36.
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Old 15-05-12, 17:45   #2
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Default Re: My Pork Roast

Hi.
A dash of this and a dash of that it's just my way too.
What do I have? what can I make?

I will try you recipe but make it in my stov.

(Tomorrow I will make fried pork slices, beans, potato and dip.)
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Old 15-05-12, 20:13   #3
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Default Re: My Pork Roast

It's summer here so I use the Roaster Oven because it doesn't heat up the kitchen and is more economical than the stove. There is no reason why the stove or oven can't be used.

Since it is summer, sometime later (not too long) I will be doing my usual grilling and slow cooking outside. I'll be having some recipes for homemade BBQ sauce as well as other items I do. One thing about it, I like my cooking. *smiles*

I hope you enjoy it, online 24.
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Old 15-05-12, 23:16   #4
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Default Re: My Pork Roast

Thanks for sharing photostill, sound very tempting and I'm one for adding this or that, otherwise you'll never taste different things. I like mild to hot and spicy foods.
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Old 16-05-12, 00:47   #5
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Default Re: My Pork Roast

Quote:
Originally Posted by pop
I like mild to hot and spicy foods.
I like em with a little bite in them from time to time to. You reminded me of something I forgot to put in the marinade recipe. I had to go back and edit it to add the jalapeño juice.

Have you ever tried Dave's Insanity Sauce? Oh there are much hotter on the market but this one does it for me. A 5 oz bottle lasts a couple of years. Just the tip of the knife blade in the whole pot is enough usually. Don't make the mistake of adding it to the plate of food.
http://store.davesgourmet.com/ProductDetails.asp?ProductCode=DAIN
I often use this sauce in BBQ sauces, hot sauces I make, just what ever. Good stuff.
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Old 16-05-12, 22:15   #6
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Beating Heart Re: My Pork Roast

Thanks for that, but you still haven't invited me over for a taste test?????

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Old 16-05-12, 23:11   #7
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Default Re: My Pork Roast

You can taste the washed spoon if you want. *smiles* That's about all that's left of it. Hmm, hmm, it was some kinda good. *photostill rubs it in*
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Old 16-05-12, 23:22   #8
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Arrow Right Re: My Pork Roast

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Oh this is fun
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Old 17-05-12, 00:47   #9
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Default Re: My Pork Roast

lols, All I can say to that one is you don't get a cherry with it.
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