Well after working a six day week I decided to relax and cook today. I make an adaptation of my moms old pot roast here. Number one I use pork all the time instead of sometimes beef. The second major difference is that Foodland cuts their pork butt into steaks you cant get a roast of it.
So I have devised a way to slow cook these in a nice stock with onions and garlic. You then use the juices it was braised in to make an onion garlic brown gravy. Its going to be served with mash and broccoli tonight. I braise the meat for about 2 and a half hours on a very low temperature of 140, by the time its done the pork is so tender you can easily serve without a knife.
So the first thing we do is get all the ingredients together and clean them.
Now its time to dust the pork with flour and brown it before roasting.
Now we take the meat and put it in the pan, to this you add our onions and garlic to taste, remember with the stock added this is going to be the base of your gravy.
Now we add the stock.
If your parents grew up in the southern USA you make your gravy from a rich stock and a roux. The stock is boiled pork bones, onions garlic, a little seasoning salt and rather than pepper about 3 ounces of the Roza black pepper sauce.
For your roux you just use the drippings from browning your pork plus a little bit more flour so the gravy is thicker and not so watery. The roux ready to add the stock to make a gravy. But hell thats three hours down the line. Could very well be time for a cold one.
Stay tuned, ETA for dinner is about 6:30 pm.
Oh Yeah I often add some garlic to the potatoes I am going to make mash with. Not to much, and you get just a really nice light taste of garlic. Here are potatoes for 5 with the garlic added.