The Most Wonderful Pork Roast

Well. If I do say so myself, the pork roast I made a few days ago was quite remarkable. It was a boneless pork shoulder, which I confess I had not ever cooked before, and, given that we were having friends over for dinner on Saturday evening,including a world class carnivore, I spent quite a bit of time deciding how to cook it. In the end, I think it turned out quite well and judging by the fact that my discerning carnivore guest had five helpings, I’m thinking our guests liked it as well. Essentially, I prepared a wet rub of oil, salt, chili powder, cumin, brown sugar, garlic, and grated ginger. That went on several hours before the roast went into the oven. I think there was a tiny bit of flour in that mix too and also some dry mustard. I retied the meat and let it hang out in the fridge for several hours. It went into a 300 degree oven, and I covered it with foil. It was a four 1/3 pound roast, and cooked about five hours. If I were doing it again, I’d probably give it six hours at 275. Every hour or so, I checked it and after the first hour, I poured some apple cider over the surface (the meat was on a rack). Then I alternated between cider, port wine, and sherry. When the meat was done, I let it rest awhile before slicing thin with an electric knife. AWESOME.

About Helen Akinc

Writer: * The Praeger Handbook for College Parents, Praeger Publishing, Dec. 31, 2009; *Turkish Family Favorites, CreateSpace, Nove. 30, 2015 * currently working on Dinner Party Diva Interests include: intercultural bridging, cycling, hiking, gardening, cats, knitting and crocheting, cooking, books
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