Pork roast and bacon? Um, yeah, didn't have to think twice about making this one.
I was a little leary about the beer. I'm not a fan of beer. At all. A helpful guy down at the local Trader Joe's recommended Black Toad and fortunately for me, it turned out to be a good choice. Did you know you don't have to buy an entire sixer if you don't want to? That was cool. Also, I didn't hunt for applewood smoked bacon. I just bought whatever was behind the butcher's counter at Stater Bros.
8 oz.
2 1/2 to 3 lb. boneless pork shoulder roast (3 to 3 1/2 inches thick)
3/4 tsp coarse salt, divided
1/2 tsp dried sage
1/2 tsp pepper, divided
1 large onion, coarsely chopped
4 large shallots, halved
6 large garlic cloves, halved
6 large garlic cloves, halved
3/4 c dark beer or nonalcoholic beer
1/2 c lower-sodium beef broth
6 new red potatoes, unpeeled, quartered
3 carrots, cut into 2-inch pieces
3 parsnips, sliced (1/2 inch)
2 ribs celery, sliced (1 inch)
Heat oven to 325ºF.
Cook bacon in large skillet over medium heat until browned and crisp; drain on paper towels. Reserve drippings in skillet.
Cook pork in drippings over medium-high to medium heat 5 to 6 minutes or until browned on all sides.
Place pork in shallow roasting pan large enough to hold pork surrounded by vegetables. Sprinkle with 1/2 teaspoon of the salt, sage and 1/4 teaspoon of the pepper.
Cook onion, shallots and garlic in drippings over medium heat 3 minutes, stirring occasionally. Scatter around pork.
Add beer to skillet; boil over high heat 2 minutes or until reduced to 1/2 cup, stirring to scrape up any browned bits from bottom of skillet.
Bake 1 hour 20 minutes.
Scatter potatoes, carrots, parsnips and celery around pork; sprinkle vegetables with remaining 1/4 teaspoon each salt and pepper.
Reserve 1/3 cup bacon for garnish; sprinkle remaining bacon over vegetables. Bake, covered, an additional 1 hour or until pork is fork-tender and pale pink in center. Let stand 10 minutes before slicing.
Spoon pan juices over pork; surround with vegetables. Microwave reserved 1/3 cup bacon 30 seconds or until warm; sprinkle over pork.
Ease: Very easy. The most difficult part was avoiding bacon splatters while cooking the bacon and browning the roast.
Time: about 3 hours total. I saved a little bit of time by only prepping the bacon, onions and shallots at the beginning. After the pork went into the oven for the first baking time, I prepped the rest of the vegetables.
Flavor: fantastic! I'll definitely be repeating this the next time a hunk of pork is on sale. Totally worth the time and cost.
Cost:
- bacon: $1.64
- pork butt roast: $4.62
- onion: $0.99/lb
- shallots: $2.29/lb
- beer: $1/12 oz
- red potatoes: $0.59/lb
- carrots: $1.39/2 lb
- parsnips: $1.39/lb
- celery: $0.79
No doubt about it, we're having this again!
0 comments:
Post a Comment