Sunday, August 7, 2016

Roast Pork Butt with Roasted Apple and Caramelized Onion and Carrot Sauce

This time I bought a big pork butt roast and slow roasted it at 225F for 3 hours. In the last hour I turned the heat up to 250F to finish cooking it on time. It worked, the meat was tender and juicy. To prepare it I salted it all over, brushed with olive oil, set it on a rack and put bay leaves and a sprigs of rosemary and thyme on it then slid it in the oven.

I picked 3 apples off a neighbour's tree, cored them, poured a tablespoon of molasses over them and sprinkled a tablespoon of brown sugar over and in the centre. I put this in the oven with the roast for the last hour. It wasn't quite done when the roast was so I took the roast out and turned the heat up to 400F for a few minutes. That baked them down as you can see on the right!

Mashed potatoes were boiled, drained, mashed, salted, buttered, milked and whipped with a fork. The peas were microwaved and finished with butter, salt and black pepper.

The sauce was caramelized onion and carrot with a teaspoon of flour, teaspoon of beef stock powder a little water from cooking the carrots and milk.

The meat was a bit too fatty for Fern but otherwise it was very enjoyable and tasty meal.

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