INGREDIENTS
That will be about 40 minutes per pound at 300°F. Tip : Use an instant read thermometer to check it after 25 minutes per pound and then again every five minutes per pound after that. So, if you have a five pound roast, you’ll check it after 125 minutes (about two hours) and then every 25 minutes or so after that. It will probably take three and a half hours to get to 180°F. 5. When the broth evaporates and has left a light brown layer on the bottom of the pan, add more (or add water). Tip: You want to add enough liquid so that it goes back up the sides of the pan. This is to dissolve any brownings on the sides of the pan from the previous round of broth. You want all of this brown flavour in your eventual gravy. 6. Put the roast back into the oven. When the liquid level gets low again, add more liquid again. 7. When it gets to 180°F, take the roast out of the oven and let it rest for 30-40 minutes. It will be fine for up to an hour. There is no need to cover it during resting time. This is important because this is the only time the roast will rest. Don’t skip this step. Tip: Use this resting time to finish off your other side dishes and make the gravy using that gorgeous brown liquid. 8. Preheat the oven to 475°F. 9. Put the roast into a clean roasting pan or onto a baking sheet and put it into the hot oven for 13-17 minutes, uncovered. You want the outside to get really nice and brown and the fat to get crunchy. Tip: You can use the same roasting pan you used the first time but rinse it well beforehand.
boneless or bone in pork butt or pork shoulder (4-8 pounds is ideal)
1 1/2 tsp. black pepper 1 1/2 tsp. garlic powder 1 tsp. salt low or no-sodium chicken broth
METHOD 1. Take your pork roast out of the fridge and let it sit at room temperature for 30 minutes to an hour. Preheat the oven temperature to 300°F. 2. If your pork roast has a thick layer of fat on the outside, cut all but a thin layer away so that it’s a thinner coating. Tip: Don’t throw this fat out. Season it lightly with salt and then put it in a single layer in a cake pan (something with edges because a lot of hot fatty liquid is going to come out of it). Roast it in the 300°F oven until some fat is rendered. Drain off the fat and keep roasting until very crispy. Check it every 30 minutes or so. When it’s crisp and lightly browned blot it on kitchen towel and then break it into pieces. Try hard not to eat it all yourself.
3. Season the pork roast all over with salt, pepper and garlic powder.
Tip: Measure out the salt, pepper and garlic into a small bowl and mix it up. Now you can season directly from the bowl without worrying if your hands touch the roast in between rounds of seasoning. For a five pound roast measure one teaspoon salt, one and a half teaspoons of pepper and one and a half teaspoons of garlic powder. Use all of the mixture but if you have some left over, discard it. 4. Put the roast in a large roasting pan, fat-side-up. Add about a half inch of low or no-salt-added chicken broth to the bottom of the pan. Roast it uncovered. For how long? You’re not aiming for a medium-rare pork here. You want that really tender meat like for pulled pork. But you don’t want it to be so tender that it actually pulls when you try to slice it. Aim for about 180°F internal temperature.
FALL 2019 www.pei-living.ca
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FALL 2019 www.pei-living.ca
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