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Dry-Rubbed Pork Roast

Dry-Rubbed Pork Roast

A straightforward roast with porchetta-like seasonings (fennel-peppercorn-garlic), but it makes a huge difference to use a skin-on rib roast with a big fat cap, which will insulate the meat and make it juicier while the skin will crisp up into an incredible pork cracklin’. Because pork roasts vary drastically in size, use about 1 tsp. Diamond Crystal or ¾ tsp. Morton kosher salt per pound as your guide. Serve with Creamy Cheesy Polenta and Brussels Sprouts With Cranberry Mostarda, all of which come from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.

Ingredients

  • 2 Tbsp. black peppercorns
  • 2 sprigs rosemary, leaves stripped, finely chopped
  • 2 Tbsp. Diamond Crystal or 4½ tsp. Morton kosher salt
  • 3 Tbsp extra-virgin olive oil, divided
  • 1 8-bone pork rib roast (about 6 lb.), preferably skin-on and with fat cap, chine bone removed
  • 2 large onions, coarsely chopped

Recipe Preparation

  • Preheat oven to 500°. Coarsely grind bay leaves, peppercorns, coriander seeds, and fennel seeds in a spice mill, mortar and pestle, or blender. Transfer spice mixture to a small bowl and mix in rosemary, kosher salt, and 2 Tbsp. oil.

  • Using a sharp knife, score fat cap in a crosshatch pattern, spacing cuts about ½" apart and avoiding cutting into flesh. Rub spice mixture all over pork, making sure to work it into the cuts. Set pork on a wire rack set inside a roasting pan.

  • Toss onions, garlic, and remaining 1 Tbsp. oil in a medium bowl to coat, then scatter around pork. Roast in oven until skin begins to puff and crisp, about 30 minutes. Remove roast from oven and reduce oven temperature to 350°. Pour wine and 1 cup water into pan and return to oven. Roast until an instant-read thermometer inserted into the center of roast registers 150°, 45–75 minutes (time will vary depending on how thick your roast is). Let rest at least 30 minutes and up to 2 hours before carving.

  • Sprinkle roast with sea salt and serve with any pan juices spooned over.

  • Do Ahead: Pork can be rubbed with spice mixture 2 days ahead. Cover; chill.

Recipe by Janice TiefenbachReviews SectionAfter 5 stores, I couldn't find a skin-on pork rib roast, so I used a pork loin roast with the same proportions of the herb-spice mix and oven temperatures (obviously adjusting cooking times because of the different shape). It came out magnificent! People told me it was the best pork they have ever eaten! I paired it with the polenta (excellent). Because of the reduced cooking time the white wine wasn't able to reduce as much as I'd liked so I just finished that over the stove. Thank you!!!!This recipe was so so good! Made it for my family and one member even mentioned it was the best meal she’d ever had.As a native of Denmark, it has long been a mystery to me why Americans are the only pork eaters on the planet who do NOT roast the meat with the skin on for cracklings. I am thrilled to see this recipe, but not surprised to see that it comes from Canada. Our family's traditional Christmas Eve (when we celebrate Christmas) dinner is a boneless pork loin with the skin on scored as pictured - NOT in a crosshatch pattern - for easy slicing as well as proper crisping. We score the fat layer down to the meat - careful not to cut into the meat - and then fill the grooves with generously with salt to draw out the moisture and ensure crisp skin. Very little warms the heart of most Danes more than such a pork roast, and several different cuts can be used to good effect. Bless you for promoting this deliciousness in America at last.Help! I want my pork to look like the one in the picture. Instructions do not suggest searing the pieces individually, but I think that must be the solution. Am I right?

Rotisserie dry brined pork roast

Dry brined pork roast. Do it. It’s an easy way to ensure moist, flavourful meat. Spit roasting (preferably over charcoal) gives depth of flavour. Put them together for a killer pork roast.

For this recipe I used a whole pork sirloin but it would be even better with a boneless pork shoulder. A little extra fat adds a lot of flavour.

Serve it up with a bean recipe of your choice – pintos are nice – and a nice green salad and you have a dinner that screams summer time.

Dry brining

Dry brining, pioneered by Judy Rogers of Zuni Cafe fame is an easy way to add flavour and moisture without the drawback of odd texture promoted by wet brining. Simply sprinkle the meat with 1 Tbsp of kosher salt per 5 pounds of meat. Place meat in a large ziplock back (or just a couple grocery store bags if it doesn’t fit) and refrigerate turning ever 12-24 hours for up to 4 days. I’m told salt will penetrate at a rate of about 1 inch per day. Look at how far the salt has to go at an inch per day and that’s how long you need to plan ahead when you make this dry brined pork roast.

This technique is absolutely fantastic for your holiday turkey. Try it. You will be the Thanksgiving superstar.

If you don’t have time to dry brine just season the pork as you would normally as soon as you can. Don’t worry too much – this is BBQ…

The grill setup

This is all about indirect heat. If you are using a gas grill you do not want direct heat coming up from below the pork. Some have a burner along the back of the grill. This is what you want to use. You will need to find a way to add some smoke flavour (otherwise you might as well use your oven) – chips in tinfoil is a good option. Place a drip pan under the meat or you’ll have one wicked grease fire next time you fire up the grill.

If you are using a charcoal grill like a weber kettle set up your fire on either side of the kettle with the rotisserie running down the middle with a drip pan under the meat.

If you have a weber kettle and you don’t have the rotisserie ring you are missing out on something wonderful. I’ve had mine for probably over 20 years. Lasts forever.



All Together Now

Pork shoulder is one of the best choices for dry rubs in a slow cooker. A general rule of thumb is to get a cut of meat that is 8 ounces per serving. Let the meat come to room temperature for at least one hour before you add the dry rub. Before adding the prepared meat into the slow cooker, place onion rings or wadded up aluminum foil balls in the bottom of the container to keep the meat from soaking in the fat as it cooks. Count on 1 1/2 to 2 hours of cooking time per pound on low heat, dusting the meat with more dry rub halfway through, if you like.


My Meals are on Wheels

Today’s Menu: Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast – Pulled Pork Sandwiches w/ Baked Fries

To start my day off I had a Poached Egg and served it on a toasted Healthy Life Whole Grain English Muffin. Also had a cup of Bigelow Decaf Green Tea. Another rainy day outside again. We have several areas that had flooding from yesterday’s rains. So more on top of that, 85 degrees and muggy. So I stayed in and cleaned the house today. Started by getting a couple of loads of laundry started. Then dusted and vacuumed. Next into the kitchen and laundry room. Cleaned the oven, self-cleaning oven. Then dusted and cleaned around the washer and dryer. For Dinner tonight I prepared a Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast – Pulled Pork Sandwiches w/ Baked Fries.

I had picked up a Swift Premium Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast at Kroger yesterday and preparing it for Dinner tonight. The Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast comes packaged already seasoned. You can roast this in the oven or use the Slow Cooker as I am today. I got my Crock Pot out and put a plastic liner in it and sprayed that with Pam Cooking Spray.First remove the Shoulder Roast from the package and place in slow cooker with 1 inch of water in bottom. Put the lid on and cook on high for 4 hours or until fork tender. A special “Thank You” goes out to whomever invented the Crock Pot Liners! You’ve made cooking so much easier!

Removed the Roast from slow cooker and allow to cool slightly. Then shred meat with two forks for my Sandwiches. The Roast came out mouth-watering delicious! Tender, moist, and well seasoned. So tender it broke apart while taking it out of the Slow Cooker. I’m serving it on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun and topped with some Jack Daniels Honey Smokehouse BBQ Sauce. This is a Sandwich! I’ll use the leftovers for Sandwiches for Lunch the next few days.

To go with the Pulled Pork Sandwiches I baked some Alexia Organic Yukon Select Fries. I seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 18 minutes. They bake up beautifully and seasoned just right, excellent Shoestring Fry! Plus they are only 120 calories and 15 net carbs. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

Swift Premium Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast

Cooking Directions:
Slow Cooker (preferred method):

1 – Remove meat from package.
2 – Place in slow cooker with 1 inch of water in bottom.
3 – Cover and cook on HIGH for 4 hours or until fork tender. Increase cooking time to 6 hours if cooking from frozen.
4 – Remove from slow cooker and allow to cool slightly.
5 – Shred meat with two forks.
Oven:

1 – Preheat oven to 350°F.
2 – Remove meat from package.
3 – Place pan on stovetop, add two tablespoons of oil and heat pot briefly on medium-high heat.
4 – When oil is hot, brown the roast on all sides.
5 – Place roast in oven safe dish with 1/2 cup of water. Cover and cook for 3 hours or until internal temperature in the thickest part of the meat reaches 185°F.
6 – Remove from oven and allow to rest for 15 minutes.
7 – Slice and serve.
8 – If shredded roast is desired, cook an additional hour.
*Slow cooker and oven temperatures may vary, adjust cooking times accordingly.

Seasoning Ingredients: Spices including paprika, sea salt, dextrose, dehydrated garlic & onion, yeast extract, natural flavors and citric acid.

Nutrition Facts
Serving Size: 4 oz
Amount Per Serving
Calories 160 Calories from Fat 70 %
Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 460mg
19%Total Carbohydrate 1g%
Dietary Fiber 0g 0%
Sugars 0g
Protein 22g 44%
http://www.swiftfreshpork.com/brands/swift-premium-dry-rubbed-pork/swift-premium-dry-rubbed-pork-products/shoulders/petite-roast/swift-premium-dry-rubbed-santa-maria-boneless-petite-pork-shoulder-roast.aspx

Jack Daniel’s® Honey Smokehouse™
Known for its attention to detail and unrelenting quality, Jack Daniel’s® slow cooks its Honey Smokehouse™ Barbecue Sauce using a blend of real honey and spices to ensure the perfect balance of sweet smokey flavor for all your grilling and baking occasions. Brush on meat during last 10 to 15 minutes of cooking for delicious flavor.
http://www.jackdanielssauces.com/bbq/bbq_products.aspx


Slow Roasted Pork Shoulder with Dry Rub

This dry rub recipe can be easily adjusted to your family’s tastes by incorporating ethnic spices. Executive Chef Todd Knoll adds ancho chili to complement the fruit flavors in the 2008 Jordan Cabernet Sauvignon.

Instructions

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Choose a bone-in pork shoulder sized for the amount of guests you’ll be serving (one pound per person). Either trim or ask your butcher to trim the meat to leave as much of the fat cap on the meat as possible. This will ensure the most flavorful and tender finished product.

Let the meat come to room temperature at least one hour prior to preparing. You can lightly score the fat cap to reduce the cooking time by 25 percent. Preheat oven to 225 degrees.

To make the dry rub, source the freshest ingredients possible. Using a mortar and pestle, grind the ingredients to a uniform grain without any large pieces. To save time, pulse in a spice or coffee grinder. Store in a mason jar or airtight container and keep in the pantry for up to one month.

Dust both sides of the pork with one half of the dry rub mixture. Place seasoned pork with the fat cap up into a perforated pan and leave uncovered to create a ‘bark’ and give the pork a smoky flavor. A disposable turkey pan from the grocery store works well if you don’t have a perforated pan at home. Cook for 1½ hours per pound and dust pork with remaining dry rub half way through the cook time.

Remove from oven, tent with foil and allow the meat to rest in its own juices for two to three hours prior to slicing. Serve in tacos, sandwiches or simple slices with seasonal vegetables.

Meat & Poultry

Ingredients

For the dry rub

  • ¾ cup kosher salt
  • ¾ cup Demerara sugar (Turbinado or Sugar in the Raw may be substituted)
  • ½ cup Chinese dried mustard (Coleman’s may be substituted)
  • ¼ cup smoked paprika
  • 4 Tbsp dehydrated garlic (garlic powder may be substituted)
  • 6 Tbsp dehydrated onion (onion powder may be substituted)
  • 6 Tbsp ancho chili powder
  • 2 Tbsp ground cumin
  • 2 Tbsp ground black pepper
  • 2 Tbsp cayenne pepper
  • 4 Tbsp coriander

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Why Use a Dry Rub?

There are as many ways to season and cook Boston butt as there are days in the year, but when we’re smoking the meat we prefer using a pork butt rub. Why? Well, for one thing, we want the smoky flavor to stand out, and the ingredients used in a simple dry rub work to underscore that flavor instead of overwhelming it. Some wet rubs, mops, and sauces can be overly acidic, which detracts from the savory notes in the pork.

Pro Tip: If necessary, you can use a little olive oil or other mildly-flavored oil to help the pork rub seasoning adhere to the meat. This will keep the flavors evenly distributed without detracting from the texture of the bark.

Another reason why we think dry rub is the clear choice when smoking pork butt? It’s easy to make, and it’s comprised mainly of kitchen staples. If you want to make smoked Boston butt for a party and you keep a well-stocked spice cabinet, you might not need to buy anything except for the meat and some wood chips for the smoker.

Finally, unlike homemade sauces, pork rub seasonings will keep for weeks or even months if stored in a sealed container in a cool, dry place. You can sprinkle any leftovers on pork chops, ribs, brisket—even chicken breasts. If you’re planning on using the dry rub for a variety of different meats, feel free to experiment a little with the flavors.


Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast - Pulled Pork Sandwiches w/..

Dinner Tonight: Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast - Pulled Pork Sandwiches w/ Baked Fries


To start my day off I had a Poached Egg and served it on a toasted Healthy Life Whole Grain English Muffin. Also had a cup of Bigelow Decaf Green Tea. Another rainy day outside again. We have several areas that had flooding from yesterday's rains. So more on top of that, 85 degrees and muggy. So I stayed in and cleaned the house today. Started by getting a couple of loads of laundry started. Then dusted and vacuumed. Next into the kitchen and laundry room. Cleaned the oven, self-cleaning oven. Then dusted and cleaned around the washer and dryer. For Dinner tonight I prepared a Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast - Pulled Pork Sandwiches w/ Baked Fries


I had picked up a Swift Premium Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast at

Kroger yesterday and preparing it for Dinner tonight. The Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast comes packaged already seasoned. You can roast this in the oven or use the Slow Cooker as I am today. I got my Crock Pot out and put a plastic liner in it and sprayed that with Pam Cooking Spray.First remove the Shoulder Roast from the package and place in slow cooker with 1 inch of water in bottom. Put the lid on and cook on high for 4 hours or until fork tender. A special "Thank You" goes out to whomever invented the Crock Pot Liners! You've made cooking so much easier!


Removed the Roast from slow cooker and allow to cool slightly. Then shred meat with two forks for my Sandwiches. The Roast came out mouth-watering delicious! Tender, moist, and well seasoned. So tender it broke apart while taking it out of the Slow Cooker. I'm serving it on a Aunt Millie's Reduced Calorie Whole Grain Hamburger Bun and topped with some Jack Daniels Honey Smokehouse BBQ Sauce. This is a Sandwich! I’ll use the leftovers for Sandwiches for Lunch the next few days.

To go with the Pulled Pork Sandwiches I baked some Alexia Organic Yukon Select Fries. I seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 18 minutes. They bake up beautifully and seasoned just right, excellent Shoestring Fry! Plus they are only 120 calories and 15 net carbs. For dessert later a Jello Sugar Free Dark Chocolate Pudding.


Swift Premium Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast

Cooking Directions:
Slow Cooker (preferred method):

1 – Remove meat from package.
2 – Place in slow cooker with 1 inch of water in bottom.
3 – Cover and cook on HIGH for 4 hours or until fork tender. Increase cooking time to 6 hours if cooking from frozen.
4 – Remove from slow cooker and allow to cool slightly.
5 – Shred meat with two forks.
Oven:

1 – Preheat oven to 350°F.
2 – Remove meat from package.
3 – Place pan on stovetop, add two tablespoons of oil and heat pot briefly on medium-high heat.
4 – When oil is hot, brown the roast on all sides.
5 – Place roast in oven safe dish with 1/2 cup of water. Cover and cook for 3 hours or until internal temperature in the thickest part of the meat reaches 185°F.
6 – Remove from oven and allow to rest for 15 minutes.
7 – Slice and serve.
8 – If shredded roast is desired, cook an additional hour.
*Slow cooker and oven temperatures may vary, adjust cooking times accordingly.

Seasoning Ingredients: Spices including paprika, sea salt, dextrose, dehydrated garlic & onion, yeast extract, natural flavors and citric acid.


Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast w/ Rustic Smashed Potatoes with Sea Salt

Dinner Tonight: Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast w/ Rustic Smashed Potatoes with Sea Salt

To start this sunny Monday morning off I prepared a Poached Egg, served it with a toasted Healthy

Life Whole Grain English Muffin, and my morning cup of Bigelow Decaf Green Tea. It's sunny out but 31 degrees out there this morning! One cool May morning! It was a bit warmer out today, a high in the 60's. A good day to get catch up on some yard work and cleaning. The last few days we've had a lot of rain with local flooding. Had everything done and took a ride around the neighborhood in the cart. For Dinner tonight its a Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast w/ Rustic Smashed Potatoes with Sea Salt.


I had picked up a Swift Premium Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast at

Kroger yesterday and preparing it for Dinner tonight. The Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast comes packaged already seasoned. You can roast this in the oven or use the Slow Cooker as I am today. I got my Crock Pot out and put a plastic liner in it and sprayed that with Pam Cooking Spray.First remove the Shoulder Roast from the package and place in slow cooker with 1 inch of water in bottom. Put the lid on and cook on high for 4 hours or until fork tender.


Remove the Roast from slow cooker and allow to cool slightly. Then shred meat with two forks for Sandwiches or you can slice it, I'm having it sliced. The Roast came out mouth-watering delicious! Tender, moist, and well seasoned. I'll use the leftovers for Sandwiches.


For a side dish I prepared Rustic Smashed Potatoes with Sea Salt. I've made Smashed Potatoes before and thought I would give this recipe a try. I came across this recipe on the Swift Premium site while reading about the Shoulder Roast I'm having tonight. I'll need the following to prepare the dish Yukon gold new potatoes, Blue Bonnet Light Butter (melted), Extra Light Olive Oil, Garlic Powder, and McCormick Grinder Sea Salt and Peppercorn Medley Pepper.

To prepare the dish Cook potatoes in gently boiling heavily salted water for 12 to 15 minutes or just

until tender. Drain well and cool slightly. Transfer the potatoes to a large baking sheet lined with foil. Gently press each potato with the bottom of a cup until slightly crushed and flattened, but not falling apart. Next preheat oven broiler. Combine the butter, oil and garlic powder. Brush half of the butter mixture on potatoes. Broil 3 inches from heat for 3 to 5 minutes or until golden and slightly crisp. Carefully turn potatoes over using a wide spatula. Brush with butter mixture lightly sprinkle with salt and pepper. Broil for another 2 to 4 minutes or until golden. Let cool and serve! Excellent Smashed Potato Recipe! If you love Potato Dishes as much as I do, you'll like this recipe. For Dessert later a jello Sugar Free Dark Chocolate Pudding.

Swift Premium Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast
http://www.swiftfreshpork.com/
Cooking Directions:
Slow Cooker (preferred method):

1 - Remove meat from package.
2 - Place in slow cooker with 1 inch of water in bottom.
3 - Cover and cook on HIGH for 4 hours or until fork tender. Increase cooking time to 6 hours if cooking from frozen.
4 - Remove from slow cooker and allow to cool slightly.
5 - Shred meat with two forks.
Oven:

1 - Preheat oven to 350°F.
2 - Remove meat from package.
3 - Place pan on stovetop, add two tablespoons of oil and heat pot briefly on medium-high heat.
4 - When oil is hot, brown the roast on all sides.
5 - Place roast in oven safe dish with 1/2 cup of water. Cover and cook for 3 hours or until internal temperature in the thickest part of the meat reaches 185°F.
6 - Remove from oven and allow to rest for 15 minutes.
7 - Slice and serve.
8 - If shredded roast is desired, cook an additional hour.
*Slow cooker and oven temperatures may vary, adjust cooking times accordingly.

Seasoning Ingredients: Spices including paprika, sea salt, dextrose, dehydrated garlic & onion, yeast extract, natural flavors and citric acid.

Nutrition Facts
Serving Size: 4 oz
Amount Per Serving
Calories 160 Calories from Fat 70 %
Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 460mg
19%Total Carbohydrate 1g%
Dietary Fiber 0g 0%
Sugars 0g
Protein 22g 44%
http://www.swiftfreshpork.com/brands/swift-premium-dry-rubbed-pork/swift-premium-dry-rubbed-pork-products/shoulders/petite-roast/swift-premium-dry-rubbed-santa-maria-boneless-petite-pork-shoulder-roast.aspx


Rustic Smashed Potatoes with Sea Salt

Ingredients:
2 pounds small red or Yukon gold new potatoes (1 1/2 inches in diameter)
3 tablespoons butter, melted

3 tablespoons olive oil
1/4 teaspoon garlic powder
Coarse-ground sea salt
Freshly ground black pepper

Cooking Directions:
1 - Cook potatoes in gently boiling heavily salted water for 12 to 15 minutes or just until tender. Drain well and cool slightly.
2 - Transfer potatoes to a large baking sheet lined with foil. Gently press each potato with the bottom of a cup until slightly crushed and flattened, but not falling apart.*
3 - Preheat oven broiler. Combine butter, oil and garlic powder. Brush half of the butter mixture on potatoes. Broil 3 inches from heat for 3 to 5 minutes or until golden and slightly crisp. Carefully turn potatoes over using a wide spatula. Brush with butter mixture lightly sprinkle with salt and pepper. Broil for 2 to 4 minutes or until golden. Transfer to platter. Serve with Swift Premium® Dry Rubbed Petite Shoulder Roast with Whiskey Black Pepper Seasoning.
*If potatoes stick to bottom of cup, lightly brush the cup bottom with the melted butter mixture.


Best Damn Seasoning Rub

Just a few simple ingredients are used to create the perfect rub for our pork loin roast. The seasonings include brown sugar, ground mustard, smoked paprika, onion powder, garlic powder, salt and pepper. This will give us about 3.5 tablespoons of rub. You can use almost all of it on your pork roast. Any remaining rub, you can reserve to make a quick gravy. See the recipe notes below.


Savory Pork Roast with Pan Gravy with Sweet Potato & Apple Mash

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You guys have no idea how excited I am about today’s post! It’s one of those meals that you HAVE to make! Seriously! If you want to impress your guests or just have a really nice Sunday dinner, then you NEED to make this! It’s a recipe my mom gave me that came out of this really old cookbook. The dry rub makes this pork incredibly flavorful and it’s cooked low and slow in the oven, so it’s pretty darn tender once it comes out.

I added on the gravy recipe myself, which, if you have never had pan gravy, gives you a second reason why you NEED to make this! It takes all the flavors that got stuck on the pan, you deglaze it with a little chicken broth (which softens and lifts up the stuck on spices), add some cream, thicken it with a cornstarch slurry and you are in gravy heaven! I am not even kidding, it’s so good! I really hope these pictures are making your mouth water right now because I am already hungry for more savory pork roast from just looking at the photos!

Oh and you can call this bonus recipe day because I’m sharing 3 recipes in one post! You are getting the Savory Pork Roast recipe, the Pan Gravy recipe, and I am also including a recipe for the most amazing Sweet Potato & Apple Mash! Seriously! Sweet and savory never tasted so good in a mashed potato! Make this for your next Sunday Supper! You can even have it all cooking while you are in church! That’s what we do! Enjoy!


Watch the video: Σιγοψημένο χοιρινό με μπαχαρικά. Yiannis Lucacos (January 2022).