Just had to share this because I am quite proud of myself. Tonight we are having an amazing dinner that we will get 2-3 more meals out of for $10 plus 3 onions, a $2 bag of baby carrots and a $2 sack of potatoes. A pork shoulder roast! Easy, delicious and so affordable! Here's what I did......
Heat 1 1/2 inches of oil in a dutch oven. Dredge your 5 lb. roast in flour, kosher salt, and coarse ground pepper. Reserve the dredge. Brown your roast for 4-5 minutes on all four sides, until it is golden brown. Remove and set aside. Now toss in 3 sliced onions. Stir until caramelized. Damn, your house should be smelling so good right now! My dog was crying. Now toss in the reserved dredge. About 1/2 cup. Coat the onions good and pour in about 32 oz. of chicken stock. Water, if you are out of stock. Wait until it thickens. Put your roast back in the gravy and put it in a 350 degree oven for about 3 hours.
Make mashed potatoes. Open a jar of sauerkraut if you like it. Heat it up to accompany the roast. Blanch the baby carrots in boiling water for 2 minutes. Plunge into ice water. Now melt some butter and add some orange juice to a skillet. Add the blanched carrots, some minced parsley and add salt and pepper.
Reduce.
Ya gotta love it.
here in south missouri we do our pork roasts in beer. I suppose chicken stock would do in a pinch ;) anyway, this is on the weekend menu. thanks!
ReplyDeleteYUM! I do my garlic meatballs in a beer gravy....hmmmmmm....next time, BEER!
ReplyDelete