Lately we've been craving a good old fashioned pork roast. Normally when I'm thinking that way, a loin roast is on the menu mostly because it's the most common cut at least in this neck of the woods. The problem is pigs are being bred so darned lean these days and unless pork loin is brined before cooking, or chops too for that matter, chances are you'll be disappointed with dry and somewhat tasteless results. Afterall fat, particularly pork fat, equals flavor.
During yesterday's shopping trip, instead of sinking $20.00 of our dwindling food budget into a single 5 pound pork loin roast, we left our local store with 13 pounds of pork shoulder aka butt. Richly marbled with fat and therefore more flavor, it's the usual choice for serving pulled, braised, or ground for sausage. Most of our purchase ended up in the freezer suitably bagged for the aforementioned but we kept a lovely 6 pound roast out for curing the craving.
A little internet search turned up this lovely recipe from Elise at Simply Recipes, so hit the link and head right to it. Because we were too impatient to wait, the fennel seed, peppercorn, thyme, rosemary, and garlic rub hit the roast and said roast hit the oven on its bed of apples and onions without benefit of the required 24 hour hiatus in a refrigerator. That, plus the fact I used apple cider rather than white wine are the main changes I made to the preparation.
Four hours later, the boned and tied roast was sliced and served with a combination of mashed sweet and russet potatoes slathered in an incredibly rich gravy. Oh, by the way, I neglected to sieve the gravy for a smoother texture, but no matter and I added a splash of cognac to round out the flavor, though applejack brandy would have been the choice of the day if I'd had any.
A year ago - Apple, Dried Fruit and Sausage Stuffing
Two year's ago - Asian Glazed Salmon with Soba Noodle Salad
Three year's ago - Turkey Burgers with Smoky Cheese Mayo