The key to a melt in your mouth pork roast is getting the right
cut of meat. My favorite is the pork butt roast also called a
shoulder. This is a 7 pound roast. There is a small amount of
bone and a fair amount of fat. Place it in a roasting pan fat side
up. Cover all four sides with garlic salt, pepper, and paprika.
Cut slits in the fat and insert 4 to 5 whole peeled garlic cloves.
If you are adding sauerkraut … place the rinsed kraut all around
the roast and add 1 cup of water. If you are roasting as is add one
cup of water and a cup of stock… or 2 cups of water.
I covered this roast with foil and baked it in a 350 degree oven for
4 to 5 hours. Check it after 3 hours to make sure there is adequate
liquid in the pan. If not… add more. You do not want the pan to
dry out. Smaller roast… less time.
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