Roast Pork
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A home-kitchen version of roast pork, written step by step so it's easy to follow built around good pork and pantry staples.
Ingredients
- 1 fresh pork shoulder (loin, ham, etc.)
- 1/8 c. salt (less if desired)
- 1/4 tsp. pepper
- 1 Tbsp. thyme leaves
- 1 tsp. celery salt
- garlic cloves, peeled
- 2 Tbsp. flour
Method
Make seasoning mix by combining salt, pepper, thyme and celery salt.
Using a
sharp knife, poke holes (deep and about 3 to 4 inches apart)
in
the
roast.
Using a small spoon put about 1/2 teaspoon seasoning mix
in each hole, forcing it in with your finger or
spoon handle.
Coat outside of roast with any leftover seasoning
mix.
Sprinkle
flour over top and rub in.
Place in pan at
least
2 inches deep and cover with foil for the first half
of
baking time.
Then remove foil, so the sour side will be crisp.
Allow
30 to 35 minutes per pound of meat at 350°. Use drippings for gravy.
Rate:
