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Old 03-30-2012, 11:01 PM   #11
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Originally Posted by PolishedTopaz View Post
It's a rolled tied 3.5 lb boneless roast (unspecified). I mixed marmalade, grainy mustard, minced garlic and toasted breadcrumbs. Roasted in the oven at 350 till thermomerter read 145. Leftovers tonight will be made into a stuffing for ravioli.
Looks like a shoulder (butt) to me.
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Old 03-30-2012, 11:45 PM   #12
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Looks like an incredible meal to me :)
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Old 03-31-2012, 09:08 AM   #13
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Looks like an incredible meal to me :)

Me too.

I've taken to roasting Boston butts as opposed to pork loins because you end up with a moist and very flavorful end result.
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Old 03-31-2012, 09:20 AM   #14
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When I was cooking for the family, I would make for a Sunday dinner a fresh pork shoulder. Put it in the oven at 300F. before heading out to church. Then jack up the temp during the last hour. It always fell off the bone and was very moist. Toss in potatoes, carrots and other veggies during the last hour. Then next night it was open faced sandwiches. I always had to make extra gravy. Very rarely did I make any meat dish without gravy. That would be like making a chocolate cake without frosting.
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Old 03-31-2012, 09:52 AM   #15
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Originally Posted by Andy M. View Post
Looks like a shoulder (butt) to me.
Me too. I've never roasted one, but I'm gonna try it.
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Old 03-31-2012, 10:16 AM   #16
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Try this recipe if you want to roast a Bsoton butt. It results in a delicious, juicy roast.

Slow Roasted Pork Shoulder


1 Ea Pork Butt, 6 to 8 Lb.
C Kosher salt
C Light Brown Sugar
TT Ground Black Pepper
2-3 Tb Flour

If the roast is boned, tie it with string to a uniform shape.

Combine the salt and brown sugar in a bowl and rub it all over the pork shoulder and into the slits. Wrap the roast tightly in a double layer of plastic wrap, place it on rimmed baking sheet and refrigerate for 12 to 24 hours.

Preheat the oven to 325 F.

Adjust an oven rack to the lowest position in the oven. Unwrap the roast and brush off any excess salt mixture. Season the roast with pepper. Place the roast onto a V-rack coated with nonstick cooking spray set in large roasting pan and add 1 quart of water to the roasting pan.

Cook the roast, basting it twice during cooking, until an instant-read thermometer inserted into the roast, near but not touching any bone, registers 190 F, about 5 to 6 hours. Add water to the pan as needed to prevent its drying out.

Transfer the roast to a carving board and let it rest, loosely tented with foil, for 1 hour prior to carving.

To make a gravy, transfer the liquid in the roasting pan to a fat separator and let it stand.

Using 2-3 tablespoons of fat and an equal amount of flour, make a roux. Whisk in the de-fatted liquid from the roasting pan supplemented with chicken broth if necessary. Bring it to a boil and simmer for 3-4 minutes to make the gravy.
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Old 03-31-2012, 11:37 AM   #17
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Andy, that sounds fantastic. I've been craving a nice roast - since I'm heading to the grocery store soon, might just have to pick one up.
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Old 03-31-2012, 11:48 AM   #18
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Originally Posted by buckytom View Post
sheep and pigs are often nervous around bolas.

different reasons, though.
you promised you would not tell and it was you who got me started.
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Old 03-31-2012, 05:25 PM   #19
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when i said you need to poke them to see when they're ready, you took me literally...

at least it was my idea to paint a big red x on the ones that kick...
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