Home Cooking 2

"Pork Tales" Part II... 8 Hour Pork Roast (w/photo)

Funwithfood | Feb 17, 2006 10:33 AM

I tried the dry, long-roasting method with a pork butt and much preferred it to the milk-braised approach.

(Although, the leftover pork from the milk-braise version was excellent in my Mexican Tortilla Casserole!)

The approach I took was an amalgamation three recipes; Zuni, Epicurious (link below), and LA times. The best part of the meal was the "au jus" created under the roasting pan, where I added chicken broth, carrot, celery, and onion, then reduced with a bit of white wine when the roast was out of the oven and resting.

Leftovers were delicious--broke off a chunk of the roast and reheated until the outside was crispy, then served with the au jus--leftovers were even better than day one!

Link: http://www.epicurious.com/recipes/rec...

Image: http://i38.photobucket.com/albums/e10...

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