Pork Roast

[TonyaW]

I have a pasture raised pork shoulder roast. So how do you make a roast that falls apart easily? I don't have a crock pot.

[mellifluousmama]

We love this recipe for milk pork if you happen to have surplus milk on hand. I also make this on the stovetop on low in a covered cast iron enamel pot. Really yummy!

Have fun

[TonyaW]

That sounds yummy, but I won't have any surplus milk when I make it unfortunately. Do you think I could use something else besides milk? How long do you usually cook your roast and does it come out really tender? Thanks!

[rhiandmoi]

Low and slow. Do you have a dutch oven?

[TonyaW]

I have a Le Crueset Cast Enamel oven, whether it is dutch I am not sure. How low and how slow?

[mellifluousmama]

If you are going to do it on the stove-top I would get it close to room temperature and pat dry. You could insert some garlic into little cuts in the roast. some people brine it first (never tried that yet) I like just using a generous sprinkle of real salt all over. With a bit of oil/lard in the bottom of your pot on high heat place it in and brown it a bit all over(makes it really flavorful). Then turn your smallest element to as low as it will go and put the pot there. make sure roast is fat side down (if you have two different sides). I add a good sprinkle of galic granules, you could add cloves and maybe a chopped onion in your pot at this point. It will all slowly cook and the meat will baste in its own juices and the flavor of whatever is in the bottom of the pot. Maybe add a bit of red or white wine if you want. Make sure it is covered as you don't want much moisture to escape. at some points turn the roast over so the top side gets to cook in its juices too. I easily take 3-4 hours to cook a 3lb roast. If the heat is too high you there won't be enough juices to cook it tender so use your lowest smallest setting. ( I use smallest gas burner on low on the stovetop). SOme recipes add apple juice to simmer it in. I don't like fruit flavors with meat. I have done it without adding liquid and have not had a problem, it renders its own juices cooking slowly and it makes for great gravy.

If you are using an oven I think you would put it in the pot at room temperature dry and seasoned at 400F for maybe 20 mins fat side up to brown it and then cover and turn down to 300-325 or maybe lower for the remainder. Maybe google some recipes to get an idea for times and temps.

[elleystar]

I just made one for the first time too. I used this recipe and it came out beautifully. Our roast was about 3.5 lbs so I cut the cooking times in half. Also, ours didn't have a skin so I ignored the steps about that. The flavor was divine and it was nice and moist, and reheated well too.

[rhiandmoi]

Hehe. A Le Crueset is considered a French Oven, but it's really the same thing.

What I do is brown the roast on high heat on the stove top, and then put it into a low oven, like 300 for around 90 minutes. I throw a few aromatic veggies in the pot, usually onions, garlic and carrot. You can also throw in some herbs and a splash of wine if you have it. If I don't have wine I throw in a cup of stock or water just to let there be some liquid before the roast starts with its own juices.