hometechnc: blog 
hometechnc's blog
pork roast to die for, plus a great left-over dish!
Published Jun 2, 2008Views: 1239
Next time those Boston Butt Roasts (pork shoulder) go on sale for $.88 per pound, grab a dozen of those 7-8 pounders!!!
When you get home, freeze all but one...the rest will keep for months at 0 degrees.
Now, get out a large dutch oven, or really deep oven safe skillet and place it gently on the stove top. Pour in 2-3 tablespoons of your favorite frying oil, and then leave that be for a bit (don't turn it on yet!).
Next, mix up a rub of 3 tbsp of paprika, a 1/2 teaspoon of cayenne pepper, 1-1/2 tsp of garlic powder, a tbsp of salt and 1/4 tsp of cummin.
Now, peel 6-7 whole cloves of garlic. Then take a paring knife and poke deep slits into 6-7 locations on your butt (the pork butt!) and stuff a clove of garlic deep into each slit. Then rub your rub all over the pork, and don't be timid!
Set the roast aside and chop up one medium yellow onion, 1/2 a green pepper, 1/2 a red pepper, and 2-3 stalks of celery. Preheat the oven to 450 dergrees!
Now, get that dutch oven good and hot (medium high), and then brown ALL SIDES of the Pork Roast, about 3-4 minutes on each side. After browning, carefully pull the roast out and set aside. Then throw all your veggies in the pot, along with about 1-inch of water. Scrape all the goodies off the bottom of your cookware and then cut the stove top off.
Put your roast back in the goodies and put a lid on it! and put it in the oven, at 450 degrees for 45 minutes. After 45 minutes, cut the oven temp back to 300 degrees and cook for about 2-1/2 to 3 more hours. Cook covered til tender!
You can make a gravy with the goodies in the pot, but I usually save that for my leftover recipe.
After dinner, strain the liquid from the goodies, and then let sit and cool, then refrigerate so that you can later take off the fat layer.
With the leftover pork (generally about 1-1/2lbs), clean off the fat and shred by hand. Now, in a large sauce pan, pour in 2-cups cold water and 2 packs of the instant beef gravy mix (or Pork). Bring to a slow boil and let the gravy thicken.
After the gravy thickens, pour in your leftover, filtered goody juice! And cut your heat back to low simmer. Put your shredded pork in the with the gravy.
Now.....take it up a notch and add 1 tsp of Chipolte sauce....yeah baby...now we're gettin' there! Let this simmer for about an hour. When you get ready, cook up a big pot of egg noodles, or any kind of pasta.
At the dinner table, plate up some noodles and then a ladle of pork and gravy...and watch the kids take that first bite!!!
My daughter eats this again for breakfast, and then takes it for lunch as well, lol!
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Thanks for sharing this, I do believe this is something my family would love to try...
GOLO member since February 6, 2008
June 2, 2008 8:31 p.m.
GOLO member since April 24, 2008
June 2, 2008 8:36 p.m.
*Glad you put that disclaimer in there, I be blonde... :)
June 2, 2008 8:40 p.m.
GOLO member since September 17, 2007
June 2, 2008 9:16 p.m.
GOLO member since February 28, 2008
June 2, 2008 9:46 p.m.
GOLO member since July 3, 2007
June 2, 2008 9:47 p.m.
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