Main Course Meat Dishes forum: My Favorite Pork Roast

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ImageKatg
Feb 26, 2010 1:10 AM CST
Name: Kathy Guagliano
Port Charlotte Florida
Roasted Pork Shoulder with Potatoes

Thumb of 2010-12-02/Katg/7e4a87


Yep, it’s heart-attack on a plate, but there are just some times that you have to do it! There is nothing more tasty than a Pork Shoulder (Pork Picnic) roast with the skin on it. The skin gets crispy and crackled and no other meat juices make roast potatoes as good as these!

I usually cook mine for about 50 minutes per pound in a 350 degree oven – uncovered. Before cooking, pierce the tough skin with a few stabs of a fork and rub salt into it. This will make it super-crispy. Add a peeled onion and a few cloves of garlic and add about ½ cup of water into the roast pan.

Put your peeled/quartered potatoes (and carrots) in the pan about an hour before the roast is done, salt and pepper them and baste some of the juices over before roasting.

Once you taste the crispy crackled skin…I bet you can’t just stop at 1 bite!!!


Thumb of 2010-12-02/Katg/f17a5b

ImageKatg
Feb 26, 2010 1:11 AM CST
Name: Kathy Guagliano
Port Charlotte Florida
I need to make this on Sunday!

Thumbnail by Katg

Imagegemini_sage
Jul 14, 2010 9:56 AM CST
Name: Neal Linville
Winchester, KY
Kat, have you ever tried using beer for the liquid in a pork roast? I got the idea from a guest on a Martha Stewart show years ago, and it was really wonderful. That recipe called for using a shoulder or picnic, salt and pepper, chopped celery, onions, garlic, and tomatoes, and pouring enough beer over to nearly cover, then baked uncovered. The broth it created was superb, great for dipping crusty bread in, and would make a wonderful soup with some of the leftover meat.

I love the idea of the crispy rind though. The beer recipe called for a trimmed roast, but I wonder if there's a good way of combining the ideas, to have the broth and the crisp rind?
ImageKatg
Jul 14, 2010 11:36 AM CST
Name: Kathy Guagliano
Port Charlotte Florida
Neal...I bet you if you added the beer on the bottom with the pork skin up - you could still baste it until it is crisp! Sounds really good! And BTW...thank's for sharing! Smiling

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