Pork Roast Beast for Any Occasion

 

Roast Beast for Any Occasion

Hi Friends! This is a large pork butt shoulder roast. I prepped it to go with several different meals, from shredded roast or pork steaks with onions and potatoes, tacos, soup and more.  You could also use a cross rib beef roast.  This meal prep is easy and again, the product can be used for varied dishes.  

Let's get to it, shall we?

Ingredients

1 2-pound pork shoulder butt roast or, beef cross rib roast

1 1 large or 2 medium white onions, sliced into discs

several sprigs fresh rosemary

fresh thyme 

1 entire head garlic, paper removed,smashed

1/2 -1 pound baby Yukon gold potatoes

salt and pepper

extra virgin olive oil

Your favorite beer or Sauvingon Blanc, two cups

I had several larger Yukon Gold potatoes so I halved them.  In making this dish again, baby potatoes are much easier and faster to cook.  Season the layer of potatoes with fresh rosemary and thyme and hefty pinches of salt and pepper.

Using a boning knife, stab the roast all over the top and bottom.  Roll the whole head of garlic like you are rolling a lime to loosen the juice inside.  Remove the garlic paper and pull off all the cloves and remove their paper.  Stuff the roast entirely, top and bottom. 

Season all sides of the roast with salt and pepper. 

After plugging in the garlic cloves, stuff each with fresh rosemary, too, top and bottom  (Let's see how many of you will notice my blooper in a photo, and yes, I fixed it!).

In a large pot or skillet with 4 tablespoons of evoo over high heat, sear every side of the pork roast.  

**Between the photo above and below, can you spot the error I made?  I did fix it. 

Preheat the oven to 300-degrees.  

Place the seared pork roast over the bed of potatoes and onion.  Add a half bottle of beer or Sauvignon Blanc to add moisture and aromatic flavor and cover. 

Roast low and slow in the oven for 2.5 hours at 300-degrees.  This is not a braise.  This is a roast and for the last thirty minutes, crack the lid to allow the fluids to reduce. What an incredibly amazing aroma that is going to be!  Wow!

Remove and allow to cool.  Afterward, do with it as you will.  We have already talked about the different dishes you could make out of this one roast.  Enjoy!

As always, Thank You for sticking with me, for coming back, or for just joining me.  It means a great deal to me.  ❤

Now, with that, Go Cook Something For Someone You Love!  

~Martin

In-House Cook