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.