New year’s pork roast

That's sounds great.

One of the best things I've done with pork lately is a braised stew with roux - I guess you could call it a pork fricassee.

I used boston butt and cut it into nice size cubes about 2 inches square. Seasoned the cubes and browned in oil in a Dutch oven.

Remove the pork and sauté onions and celery till they are browning and sticking a little. Add a splash of white wine and get the dark bits mixed in. Add some chicken broth and a few tablespoons of jarred roux. Add a splash of fish sauce. Heat and mix the liquid and veggies until smooth.

Return the pork to the pot and bring the liquid level almost up to the top layer of meat and mix in some chopped parsley.

Cover the Dutch oven and into a 300 degree oven for a couple of hours until the pork is falling apart tender.

I don't know what you would call it and don't really care but it's one of the most savory, satisfying dishes that's ever come out of my oven.

Served over rice.

Edit: this will probably get some mixed reviews, but the only seasoning I used was salt and heavy dose of chili powder on the pork before seasoning. I had been using a lot of chili powder around the time I first made this dish and figured why not try it. Glad I did... gave great color and flavor. Any seasoning would do though obviously.

quote:

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What’s your recipe?

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5 lbs pork roast (deboned shoulder roast)
1/4 cup Dijon mustard
1/4 teaspoon caraway seed, ground
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 dash ground paprika
1/4 teaspoon celery powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 medium onions, with skin, quartered
2 medium carrots, diced
1/4 cup leek, diced
1 1/2 cups vegetable broth
wash and pat dry roast.

mix all dry ingredients together and rub onto roast.

spread a liberal amount of mustard onto roast.

heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.

push vegetables aside and brown roast from all sides in the very very hot roasting pan.

ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).

ad broth and transfer everything to the oven.

roast covered for 1 1/2 hours at 350°F.

uncover, stir onions and veggies.

turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.

once roasting time has finished transfer meat to a plate to rest.

take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!

strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.

Slice roast into 1/2 thick slices and pour gravy liberally over everthing.

I do this one with a bone in pork loin (rack of pork.) I'll serve it with smothered cabbage, black-eyed peas, cornbread, and potato dumplings. I usually thicken the gravy with a little cornstarch slurry. I also keep the roast covered the entire cook.