I was strolling along in the meat section a couple of days ago and I spied a bone in pork roast for 1.98/lb so it found a new home in the basket......this morning I trimmed it up and removed the backbone between the ribs so it would make a clean slice between each of the 4 ribs.
I have been doing a lot is sweet pork recently so I wanted a classic savory flavor. So I salted it down then a fare amount of cracked pepper and then coated it with Dijon.
it was the first sunny day here in a long time so I broke out the copper pot for the job. Getting the coals ready over the side burner
Preheated and on it goes.....the cook target temp is for 260 ish with cherry & pecan. I wanted a nice crust on it so the last 30 min (once it hit IT 130) I put a couple of 1 inch cherry splits on the fire to bump the temp up to 375 ish for 15 - 20 mins before they flamed out and it dropped back to 290 till the IT hit 144....
It was a bit windy so I didn’t do even one peeky so I was was really nervous on opening the lid to get the first glimpse at it......oh....relief and big smiles!!!!
all rested and ready for the slice!
The Slice!!!
The bone-in pork roast plate....a savory classic meal! The plate is completed with pan seared sliced Yukon gold bake potato’s, roasted garlic zucchini strings and the pork is dressed with a classic “Sauce Robert”
Classic Savory Pork Money!!!
Sauce Robert......minced shallot, in olive oil, then Demi about 20 ounce (you can substitute a double strength better than Bouillon made with beef stock) then 4oz dry white wine, tsp lemon juice, 1tbs Dijon, 1tsp cracked pepper, reduce and thicken as needed with a starch slurry, salt to taste after reduced.......this sauce is very classy and Savory, it goes perfect with roast pork!!!!
I have been doing a lot is sweet pork recently so I wanted a classic savory flavor. So I salted it down then a fare amount of cracked pepper and then coated it with Dijon.
it was the first sunny day here in a long time so I broke out the copper pot for the job. Getting the coals ready over the side burner
Preheated and on it goes.....the cook target temp is for 260 ish with cherry & pecan. I wanted a nice crust on it so the last 30 min (once it hit IT 130) I put a couple of 1 inch cherry splits on the fire to bump the temp up to 375 ish for 15 - 20 mins before they flamed out and it dropped back to 290 till the IT hit 144....
It was a bit windy so I didn’t do even one peeky so I was was really nervous on opening the lid to get the first glimpse at it......oh....relief and big smiles!!!!
all rested and ready for the slice!
The Slice!!!
The bone-in pork roast plate....a savory classic meal! The plate is completed with pan seared sliced Yukon gold bake potato’s, roasted garlic zucchini strings and the pork is dressed with a classic “Sauce Robert”
Classic Savory Pork Money!!!
Sauce Robert......minced shallot, in olive oil, then Demi about 20 ounce (you can substitute a double strength better than Bouillon made with beef stock) then 4oz dry white wine, tsp lemon juice, 1tbs Dijon, 1tsp cracked pepper, reduce and thicken as needed with a starch slurry, salt to taste after reduced.......this sauce is very classy and Savory, it goes perfect with roast pork!!!!