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One of Us |
Okay, I'll bite (please pardon intended pun)... Any of you guys willing to share some of your favorite pork roast recipes? My country gal's just a moonshiner's daughter, but I love her still. | ||
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| one of us |
Whole , shoulder, ham ,loin ?? Mushrooms go well with pork as does fruit. Marinate pork with a pineapple/lemon/soy sauce mix.Cut an opening in a loin roast stuff with briefly sauteed onion/mushroom/nutmeg mix. | |||
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| One of Us |
Darned if I know...whatever is normally sold in grocery stores as pork roasts. As you can tell, I know nothing at all about pigs, other than a couple I picked up at bars 50 years or so ago. Lets try this another way... "If you wanted to eat a tasty pork roast dinner, what kind of roast would you guys buy, and exactly how would you cook it?" My country gal's just a moonshiner's daughter, but I love her still. | |||
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one of us |
super easy is always the best (and most likely to be able to repeat). Get a shoulder (or Boston butt) with the bone in. Season liberally with salt, pepper, onion granuals (or powder), and (optional) let sit in the refrigerator overnight. Roast (fattest side up) in a covered baking dish until the meat reaches the desired internal temp. Betty Crocker says 325 degrees to an internal temp of 170F. (around 40 minutes per pound) Remove the roast from the pan to let it rest and use the drippings and some corn starch to make brown gravy. Actually, the pork roast is optional ... the gravy is MANDATORY! This works every time and is awesome served with some roasted veggies (carrots, potato, onion, etc) If you make the gravy, you will want some bread handy for sopping. Artificial intelligence is no match for natural stupidity. | |||
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| One of Us |
take roast char quickly on grill put in crockpot add cumin salt pepper garlic 1 can chiltpoties (seeds removed) onion and green peppers. do not add water to the crockpot the onions and prppers will have plenty of moisture. cook until meat falls apart(4 hours give or take) shred with a fork serve on corn tortillas that have been fried in a light oil. charing the roast is optional but adds a lot of flavor this works great with wild and domestic hogs. take left overs and add chicken stock and caned tomatoes makes a great soup serve with a dolep of sour cream and corn chips bon apatite! | |||
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| One of Us |
Thank you both for the recipes...will have to try them both. Will only alter one a bit, the first time. On the border where I lived until 9 years old, my child friends in the the local Mexican community always told me that only POOR Mexicans ate corn tortillas...the rest, they said, ate flour tortillas. Thus I developed a tast for flour tortillas and can't stand the corn ones...just never developed a taste for them. And you guys don't have to tell me all those little Mexicanos were wrong. Maybe they were, maybe not, but that IS what they said, and how I learned to eat Tortillas as a little kid. BTW, if you haven't tried it, make some fresh flour tortillas, roll up butter and whatever else you want inside of one, and throw it onto a lit gas stove burner, directly into a low flame, until it expands and browns (turn regularly with your fingers while it is doing this). Yank it off the burner and eat while still hot. Ah...ambrosia! If you want a thick layer of butter, and a bunch of other stuff in it, Don't add ANYTHING until after the open flame treatment. In that case, just lay the flour tortilla flat on the flame/burner, and brown it. then yank it off the burner quickly, throw on whatever you want, and THEN roll it up and eat it immediately. My country gal's just a moonshiner's daughter, but I love her still. | |||
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| One of Us |
I am just the opposite I love corn tortillas the smell always brings a smile to my tummy. flour is alright as long as they are made by hand with real lard. as far as poor mexican food I made the same recipe with jack rabbits and deboned them when I shredded the meat had to add some bacon grease as the jack is fairly dry turned out quite well. can't get poorer than jack rabbit | |||
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| One of Us |
I can certainly understand that. My early years we were poorer than dirt. Most of my friends were Mexicans, and I learned both English and Spanish at the same time. So, I may have heard some things that weren't normally said to pure gringos...nobody likes to admit they are eating poor people's food. Anyway, it's funny...both my parents and one of my twin sisters preferred the corn tortillas. The other twin sister and I both preferred the flour ones. For a double pun, I guess it's just too "Corn"y to say it is a matter of taste, eh? Must admit I haven't eaten many jack rabbits though. The ones in our area of the desert were full of warbles, and there were cottontails which weren't so afflicted. So, I'd use my little bit of ammo on things like the little bunnies and the abundant quail...sort of a waste-not, want-not approach...and I didn't need any "lickins" for wasting ammo. Thanks again for the recipe; am gonna give it a go this coming week. My country gal's just a moonshiner's daughter, but I love her still. | |||
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| one of us |
This sounds much like I used to treat Norwegian lefse, in Morrhead, Minnesota. | |||
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