OT: best pork roast recipe *ever*

I have had an irritating (not crushing, not debilitating, just annoying) headache for several days, and I finally decided to try a bit of extra protein to see if that helps... so I'm treating myself to a pork roast. I rarely eat pork even though I prefer it over most meats, simply because most pigs are raised in appalling conditions and I can't afford to eat the organic free-range meats very often, not to mention that my husband is vegan and I don't like to subject him to the smell of cooking meat!

Anyway, I have a pork roast recipe that I LOVE, and it may be attributed to either the Cherokee or the hillbilly side of the family, but either way it's insanely delicious!

You need:

A small, covered roasting pan A pork roast... the cheaper the cut, the better. Shoulder is great.

1/4 cup whiskey 1 bottle of beer salt pepper granulated onion or onion flakes (or you could mince a few tablespoons of onion)

Put the roast in the pan and drizzle the whiskey on it. Salt and pepper on all sides liberally, and sprinkle with onion powder. Pour about 1/4 of the beer on it, then cover and bake at 325 for three hours, *without peeking*!

Remove from oven and let sit for a half-hour or so. (Still no peeking! It lets the steam out.) Pour about 1/3 to 1/2 the remaining beer into the roasting pan, and let it mix with the drippings. Slide the roast around in the pan a bit to help mix the drippings and beer, then spoon the drippings/beer mixture over the roast. It should be falling-apart tender. Serve with a spoonful of beer drippings on each helping. You won't need to cut the roast; it will pull apart with a fork easily.

Reply to
Kalera Stratton
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That sounded so good my mouth is watering.

Reply to
starlia

OMTP Try throwing a beef roast in at the same time. When its chilled it slices up nicely for sandwiches. Diana

Reply to
Diana Curtis

Kalera, Thanks for the recipe, sound great. It reminded me of when I used to get migraines and I didn't want to take the pain meds, I'd make myself a Stinger (brandy and white creme de menthe). I don't know whether it took the pain away or made me so high I didn't care any more, probably the latter. Hope your pork roast did the trick! Patti

Reply to
Beadseeker

I have a really GREAT pork roast recipe that's an old secret of our family dating back to 8:49 PM on September 6th, 2004. Some family members swear that it was a Sunday. Who knows, some things are best left unknown! Hey, I bet if you threw a beef rib eye roast in the pan with it, then chilled it, it'd slice up nice the next day for sandwiches. WOW, where do I come up with these great idea? I amaze myself! =-O

Ray

Reply to
Ray DeVous

You must be clar.... clair... umm. clerv... cerva.....?... Who are you and what are you doing with a mini gherkin up your nose? Diana

Reply to
Diana Curtis

Um, Ray? You didn't happen to test all the stock in the bar, didja? You know, to see if it was all still fresh?

Reply to
~Candace~

It sounds goods good so I have printed it off to try sometime. Thanks Shirley

In message , Kalera Stratton writes

Reply to
Shirley Shone

Now you are talking. A beef rib eye roast. We get our rib eye roasts from a place in Scotland. It comes from suckler herds. The same firm supplies HM Queen with meat. We think if it is good enough for her it will be good enough for us.

I rub the fat with mustard and pepper. No salt because it makes the meat lose its juices. Put it in a very hot oven for 20 mins, turn heat down to number 5 and cook for 15 mins a lb. for rare, plus 15mins. for medium or an extra 30 mins for well done. Delicious hot with Yorkshire pudding and lashing of gravy.

Great for sandwiches the next day cold.

Shirley

In message , Ray DeVous writes

Reply to
Shirley Shone

Shirley,

Do you hapen to have a recipe for Yorkshire pudding? We use to have it all the time but since have lost the recipe.

Reply to
Black Cat Beads

Ray, you crack me up!

-Kalera

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Ray DeVous wrote:

Reply to
Kalera Stratton

That sounds succulently divine!

-Kalera

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Shirley Sh> Now you are talking. A beef rib eye roast.

Reply to
Kalera Stratton

Fair lady, thou knowst me far too well.

Ray

~Candace~ wrote:

Reply to
Ray DeVous

Yes I will send it too you later today. It is downstairs. Shirley

In message , Black Cat Beads writes

Reply to
Shirley Shone

Oh it is. I have just been a bought a shoulder of pork joint to try out your recipe. What type of beer do you use and what size bottle is it.. In UK we have many types. Shirley

In message , Kalera Stratton writes

Reply to
Shirley Shone
*giggles* eeewww backwash in the Kaluha!
Reply to
~Candace~

Shhhhhhhh! We'll just use that bottle for the non-tippers. So tip your bartender.......you don't want to be known as a non-tipper do you??????

Ray

~Candace~ wrote:

Reply to
Ray DeVous

I used a 12-oz bottle of a delicious medium-brown ale. The whiskey I use is Kentucky bourbon, but I think any whiskey would be equally good.

-Kalera

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Shirley Sh> Oh it is. I have just been a bought a shoulder of pork joint to try out

Reply to
Kalera Stratton

If my bartender has been sampling all the goods, I'm sure he's tipping = all on his own:)

Ray

~Candace~ wrote:

*giggles* eeewww backwash in the Kaluha!

Ray

~Candace~ wrote:

Um, Ray? You didn't happen to test all the stock in the bar, didja? = You=20 know, to see if it was all still fresh?

=20

Reply to
~Candace~

Well I made it and we have just eaten it. I used Scotch whisky and Newcastle brown ale.

DH, Ds both said they enjoyed it. It was quite tasty. Thanks for the recipe. Shirley

In message , Kalera Stratton writes

Reply to
Shirley Shone

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