Roasted pork roast, mashed potatoes and corn on the cob

My menu plan has been a little off schedule because we have had a lot going on the last week or so. This week I'm trying to work through the rest of last weeks menu plan.

I made the pork roast yesterday and it was delicious. I love making slow cooking a roast in the oven because it always makes the house smell good. I had planned to make barbeque pork roast but I really wanted mashed potatoes and gravy so I ended up making a dry rub for the roast.

This is a great fall and winter meal. If you buy a large enough roast you will have extra pork left over to make BBQ pork sandwiches, easy carnitas, and a handful of other things. Just by making one roast you will have completed most of the work for two meals!! Plus pork freezes really well.

Simple Pork Roast
Recipe by: Simply Fit Mama
  • 3-5 lb pork shoulder or butt roast
  • Paprika
  • Garlic powder
  • Sea Salt
  • Fresh cracked pepper
  • Chili Powder
  • 1 1/2 cup chicken/ veggie broth
  • Large dutch oven or roasting pan with lid (or aluminum foil if you don't have a lid)
Preheat oven to 325 degrees. Rinse and pat dry your pork roast. Take each spice and sprinkle a thin layer of spice on top of roast. Flip the roast and repeat. You want to season this really well since the seasoning will only be on the outside and not all through the roast.

Place seasoned pork roast in the dutch oven pour the chicken broth on the side of the roast (not on top or the seasonings will come off). Place lid or aluminum foil on top of dutch oven and place it in the oven.

Set your timer for 3 hours. When the timer goes off remove the lid and let the roast cook for another 30-45 minutes. When the roast is cooked pull it out of the oven and place it on a cutting board. Let it rest for 10-15 minutes before pulling apart. 

Dry Rub: I like to eyeball seasoning so most of the time I really don't measure but you can premix all the above spices in a bag or small bowl. I would use about 1 tablespoon of each spice except for the salt and pepper I would use 1/2 tablespoon. If you wanted a little kick to the roast I would add 1/4-1/2 tablespoon of red pepper flakes.

  • Drippings from your roast
  • 1 cup of extra broth if you need more gravy
  • 1/4-1/2 cup water of chicken broth 
  • 1 -2 Tbsp cornstarch or arrowroot
  • Salt and pepper to taste

While your roast is resting take the dutch oven and heat it over the stove top medium to high heat. In a small bowl add 1/4 cup to 1/2 cup water or chicken broth then add 1 to 2 tablespoons of cornstarch or arrowroot and whisk together. Slowly whisk this mixture into the drippings and broth from the dutch oven. Bring it to a slow boil. Taste it and then adjust the seasoning with salt and pepper if necessary.

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