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Bone-In Pork Roast - The Savory Way!

civilsmoker

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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.
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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.
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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
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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....
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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!!!!
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all rested and ready for the slice!
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The Slice!!!
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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”
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Classic Savory Pork Money!!!
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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!!!!
 

jcam222

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Very nice!! I’d eat that up!
 

chopsaw

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Looks great bud !
 

fullborebbq

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Outstanding looking plate of pork! Will have to try that sauce, it sounds delicious. Big Points for sure!!!
 

tropics

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Very nice the roast looks great.
Richie
 

sawhorseray

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That's a great looking plate, really a nice piece of work, Like! RAY
 

HalfSmoked

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Awesome cook there and a find looking plate anybody would set down to that plate if they don't I will.

Warren
 

SmokinAl

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That looks absolutely delicious!
Nicely done!
Al
 

xray

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Great looking pork CS! I need to stop coming on here with an empty stomach.
 

gmc2003

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Excellent looking feedbag Civil.

Point for sure
Chris
 

browneyesvictim

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WOW! That looks absolutely incredible! Your sauce sounds really good, but your roast looks so tender it doesn't look like it really needs it. Great looking plate all the way around!

Erik
 

civilsmoker

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Outstanding looking plate of pork! Will have to try that sauce, it sounds delicious. Big Points for sure!!!
Thanks. It is a pretty yummy sauce for sure.

I use the base of shallots and demi for many many sauces. IE change out the mustard, white wine and lemon juice for bourbon and Worcestershire and then add that directly to a pan of freshly seared shrooms. Or add about 1/2c of Marsala and then with or without shrooms. Or split the demi with an equal part of beef demi and a similar chicken demi and add a nice red wine (about 1/4 to 1/2 cup) then a pinch of sugar.

On the Chicken side, just do the same with a chicken demi, then add either white wine (a fruity one) or a little beer. Then make a flour/butter roux to thicken instead of the starch. You can cook the roux to almost a paper bag color if you want a really nice nutty flavor. The final flavor add is to pour the resting juices in the gravy just before serving......
 
Last edited:

civilsmoker

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civilsmoker

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Great looking pork CS! I need to stop coming on here with an empty stomach.
Thanks xray.....Yea you don't want to read forum post on an empty stomach or you will cause great PAIN....LOL. Or it will cause an excessive purchase at the store shortly after!
Excellent looking feedbag Civil.

Point for sure
Chris
Thanks Chris. It was a fun smoke and plate for a Sunday afternoon!
WOW! That looks absolutely incredible! Your sauce sounds really good, but your roast looks so tender it doesn't look like it really needs it. Great looking plate all the way around!

Erik
Erik, yes the roast was juicy and tender. and didn't really need the sauce. But the sauce really enhanced the savory pork in a way like they were just made for each other. The Dijon flavor with the beef just has a nice "bite" to it that tames the rich pork.
 

civilsmoker

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Awesome cook there and a find looking plate anybody would set down to that plate if they don't I will.

Warren
Thanks Warren! You are welcome any time, love sharing good food with those that appreciate it!
 

civilsmoker

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We pay for it in the summer though....and we just had a cold front move through.

Low 50's for a couple of days, and everyone freaked out.:emoji_astonished:

John
A low of 50.....oh man that is a winter! But you have those misters for the summer heat........And not to mention the fire places running in the summer on the hotel patios for when it drops to 80 deg.....LOL
 

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