Dan's Fallin' Apart Pork Pot Roast with Cracked Pepper Gravy
Servings Per Recipe: 7 Calories: 512.8
% Daily Value *
vitamin a iu:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I can't say this very often about my cooking but it was Amazing! Even my boyfriend loved it and he's a little leary of my cooking:) I will definately make it again. I didn't have any marinade so I melted butter and mixed it with a garlic and herb spice mix that I had already. Then I poured some into the holes that I stabbed into the meat. Also, when there's only about a 30 or 40 minutes of cooking time left (w/ a 1.5 lb roast)I start to slice the meat almost all the way through as if I were serving it. It was sitting in 1.5 inches of liquid, including the veggies so I spooned some of that on top after I sliced it. I think slicing the meat helped it cook a littler faster because pork always seems to take forever to cook for some reason.Easy and hopefully healthy but not sure how healthy my home made marinade was. I didn't even use the suggested gravy either, it was already moist and tasty enough.
A couple precautions.... (1) make sure the pan in which you cook the shallots will hold the roast:) and (2) while I consider myself a more than competent cook this took considerably more than 30 of prep time. Other than that my cajun family loved it.
EXCELLENT!! Didn't make it exactly left out the red pepper flakes and didn't use the injectable marinade but it was very tender and the veggies soaked up all the juice and were very peppery flavorful and well-cooked. I would definitely recommend this recipe. It only took me 15 minutes to prep cooked for 3 1/4 hours (I had a 2.5 lb roast) and it was just fabulous! 5 stars!
I did change a few things due to not having an injector. I took a tip from a previous reviewer. I melted butter and whisked in creole seasoning. Then I slit holes in the roast and spooned the butter/creole mixture into the slits. I used a cast iron skillet to brown the roast threw the veggies in the cast iron skillet covered it with foil and roasted in the oven. This was the most tendor and flavorful pork shoulder roast I have ever made.
It's really not fair for me rate this recipe as I had to make several changes due what I had on hand. I am giving 5 stars because by following the technique and overall spice/herb structure I ended up with the best "Grandma food" I've ever had and I am rarely satisfied with anything I make. I always want it too perfect. Thank you for the inspiration I don't think I'll go back to beef pot roast again! I love heat and was very happy to experience a kick outside of my norm (mexican thai etc).