So I bought a pork shoulder blade roast yesterday. It was just $1.25 a pound for a 7 pound roast in the expiring bin, so I snared it and put a dry rub on it last night. How to do a dry rub, unwrap and wash the roast. Score the meat about 1/8 inch deep in a criss-cross of cuts about 1 inch apart. Rub the herb mix onto the meat and wrap in plastic wrap and refrigerate overnight.
- 1 tsp salt
- 1 tbsp Old Bay
- 1 tbsp Oregano
- 1 tbsp garlic powder
- 2 tsp pepper
Put roast in roasting pan, add 1/2 cup of chopped onion and about 1 inch of water. Now to this you can add Worcestershire Sauce or Mustard or just about any old thing. However, I happened to have the remains of a bottle of Framboise Liqueur from St. George Spirits. That inch and half of liqueur has been looking at me disapprovingly for months, so I threw it in. It was a gamble, but I know pork loves fruit, so a good gamble. I can report that it was a winning gamble. It is absolutely luscious. I put it in a cold oven, turned it up to 250° and took a nap. Five hours later…
I put 1/2 cup of pearl barley in 2 cups of water and brought to a boil. I boiled it for 35 minutes and then added pesto mix. I am not above cheating and I have some Knorr’s Pesto Mix. Instead of making another pot to wash, I added it to the pearl barley about 5 minutes before done with a couple tbsp of olive oil.
Now, taking the roast out of the oven and setting it out to rest, I spooned a cup of the roast juices into a small saute pan and put in three mushrooms sliced thin. Saute for 10 minutes and it will be done when the roast is rested. Yummy!
Pingback: Sauteed Mushrooms with Roast Pork, Curried Root Vegetables & Caramelized Pecans « Single Servings