Sunday, March 3, 2013

Sunday Pork Roast

Not much going on here today in the Big O. Lunch with friends who surprised us at church. A bit of grocery shopping and then home to cook a rather large Pork Butt. I started by studding the roast with 3 cloves of garlic and coating it with olive oil and salt and pepper. I roasted it at 325 degrees for a few hours until the probe measured 160 or so.

Meanwhile I peeled 4 good sized turnips and diced them. Boiled in salted water till tender, they can be whipped into a mashed potato look alike with a but of butter and cream. Nearly zero calories but for the butter and cream. I used the drippings from the roast with a bit of chicken stock and pork fat and made a delicious gravy. We served a side of Italian green beans.

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