Sunday, September 18, 2016

Pork Butt Roast with Pan Gravy

Pork butt is the cheapest cut of meat at Mitchell's so I buy it for the dog but often we have it too because it cooks up so delicious! I just salt it, put a couple of bay leaves on top and put it in the oven at 325F.  Here it's paired with rice and steamed broccoli. It's served under home made apple sauce and pan gravy.

The rice was microwaved and the broccoli was steamed, cooled and reheated in olive oil. When the roast is done, remove from pan and put on cutting board under foil. It rested 20 minutes before carving. If roasted meat doesn't rest out of the oven, all the moisture escapes as steam and the meat dries out. The gravy was a diced onion caramelized in the roasting pan. A teaspoon of flour sprinkled over top and the flour taste cooked off, add a bit of butter if there isn't enough pork drippings for the flour. A teaspoon of beef stock powder and a cup of milk slowly stirred in. Cook to thicken and serve.

Definitely a comfort meal.

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