Famous Pork Roast

This is one of the first recipes I made for my in-laws. It went over so well, my MIL begged me for the recipe. Since then, each time she shares it with another family member, I end up with an inbox full of rave reviews.


Personally, I love this recipe. It's so easy, pork roasts are one of the cheapest cuts available, and while it makes plenty for a crowd, I've yet to run out ideas to use the leftovers of this versatile recipe.  

This can also be easily adjusted to the crock pot, however, I have always preferred the results I get in my oven. 

The dry rub:
1 Tbsp salt, brown sugar, coco powder
2 tsp black pepper, cumin, dried oregano
1 tsp garlic powder, chile powder
1/2 tsp cayenne pepper

Combine all the spices and rub all over the roast.

  I like to use a pork "butt" (it's really a part of the shoulder), but the "picnic" and shoulder cuts work great as well.








 This is not something you can do with out getting your hands dirty. So take off your rings and use rubber gloves if you must.

 Cover and refrigerate over night.

Next day, start with preheating your oven to 325.

 Thinly slice one, large onion. I used a white onion because they looked the best today, but any kind will be fine here.

  Separate them with your fingers as you sprinkle the onions into a large, dutch oven.

Top with roast (fat side up).

Over the roast pour one can of diced tomatoes (with juices).

And 1/4 cup apple cider vinegar.

Add enough water to almost cover roast, about 1 quart.

Adjust oven racks so the dutch oven sits in the middle.
Braise for 5-6 hours, until it pulls apart easily with a fork.

Get ready for everyone in your house to suddenly be starving!

Next I will show you a few of my favorite meals to make out of this lovely creation.

Turkey Pot Pie Recipe

Ingredients:

• 1TBSP veg oil
• 1 small onion chopped
• 3 small carrots chopped
• 2 celery chopped
• 1 tsp dried thyme
• 2 TBSP butter
• 3 TBSP flour
• 1 1/2 cups milk warmed
• 3-4 cups broth
• 4 med red potatoes diced (I like to leave the peels)
• 2 cups chopped cooked turkey (or chicken)
• 1/2 cup frozen peas
• 1 box (two sheets) frozen puff pastry or refrigerated pie dough (or be really good and make your own)
• 1 egg beaten

Makes: 2 full size pies or 8 personal pies

Preheat oven to 350.

In a 3qt pot, over medium heat, add the oil, onion, carrot, and celery. Season with salt and pepper, and saute over medium heat until vegetables are soft. Add the thyme and butter.  When the butter is melted, sprinkle in the flour, and stir to coat. Allow to cook for about a minute, stirring frequently. Whisk in the milk, followed by the broth. Make sure there are no lumps! Now add the potatoes, bring to a simmer, cover, and turn heat to low. After 15 minutes, and occasional stirring, add the turkey and peas. Cook for five more minutes.

Roll out the dough of your choice and cut to fit the top of your pie plates. (Hint: flip your plate over onto the dough and just cut around it.) Distribute the pie filling among the dishes and top with the dough, sealing around the edges. Brush the top with the beaten egg mixed with a little water. Don't forget to cut a vent in the top.

If you bake them right away, it will take 20-30 minutes, just until the crust is golden. If you bake later, it will take 40-50 minutes, until crust is golden and filling is bubbly. You may need to cover them with foil it they start to over brown before the filling is hot.

Allow to cool for 5 minutes before serving.