Friday, January 18, 2013

The Best Pork Roast. Ever.

That's a pretty bold claim, isn't it? I don't care - I stand by every word. The only reason it's not "The Best and Easiest Pork Roast" is because the easiest food is the food that someone else makes. Can I get an amen?
I've had Jan Karon's Mitford Cookbook and Kitchen Reader for a while and have made a few things from it, but not many. While I was flipping through it during Christmas break, I thought it would be a good idea to rectify the situation. And while the book calls this recipe "Emma's Pork Roast", I think my name is more descriptive. :)

Emma's Pork Roast, from Jan Karon's Mitford Cookbook and Kitchen Reader
4tsp seasoned salt
2 tbsp flour
2tbsp dried thyme
3-4 lb pork roast
2 tbsp vegetable oil
4 cups chicken or beef stock
1/4 cup red wine vinegar
2 onions, peeled and quartered
1 cup sliced button mushrooms (I omitted these)
1 1/2 lb new potatoes, quartered
1 cup baby carrots
Mix together the seasoning blend, flour, and thyme and rub it all over the roast. Warm the oil in a large pot over med-high heat. Place the roast in the pot and brown. Add stock and vinegar, then the onions and mushrooms (if using) and reduce the heat to a simmer (about 3 on my stove). Cover and cook for about four hours.
Add the potatoes and carrots, cover and continue to cook for another 30-45 minutes. When it's done, remove the roast and let it rest, covered, for 10 minutes before slicing.
So much yum.