My husband refers to himself as a meat head , which means I better have meat on the table with every meal I make to satisfy his cravings.
I have figured out how to make the perfect pork roast, by trial and error. The thing which is a must is to brine, brine, brine, what brining does it gets the bad taste out of pork. It also keeps the meat tender, and juicy. I have 2 ways to make this dish. You can make it in the oven if you like crispy bits, or in the crock pot.
I have figured out how to make the perfect pork roast, by trial and error. The thing which is a must is to brine, brine, brine, what brining does it gets the bad taste out of pork. It also keeps the meat tender, and juicy. I have 2 ways to make this dish. You can make it in the oven if you like crispy bits, or in the crock pot.
- Pork butt (don't know why it's called that since it's a shoulder)
- Salt
- Large spaghetti pot
- Shallow baking dish.
- Herb rub
- Aluminum foil
3 tablespoons paprika
1 tablespoon dry mustard
1 tablespoon garlic powder1 tablespoon brown sugar
3 tablespoons sea salt
Massage rub into pork .
Add enough wine to cover the bottom of the pan about 1/2 cup.
Cover loosely with foil. Bake at 400 degrees for 1 hour. Lower temperature to 300 degrees bake for 3 hours till pork falls apart. Depending how big your roast is you may need more time. Enjoy! Let me know how yours comes out.
