(Quote) Elizabeth-114955 said:
Pork Pot Roast is a favorite in our house hold. I love the way it smells when it is ...
(Quote) Elizabeth-114955 said:
Pork Pot Roast is a favorite in our house hold. I love the way it smells when it is cooking in the oven. I stick garlic cloves and chopped onions deep down to the bone so that you get the flavor and I like to use red onions, yukon gold potatoes, carrots, some chicken broth when I make it. Save the wine for sipping.
Here are a couple of man pleasers that can be done both on the stove top or in a crockpot. The roast beef or pork roast debris is very similar to your pork roast recipe.
Red Beans and Rice
2 lbs. Red beans
1 lb. Smoked sausage
1 lb. Ham
1/4 lb. Ham fat, rendered
1 Ham bone
1/2 lb. Onions, diced
1/4 lb. Green onions, diced
3 oz. Garlic, minced
2 Bay leaves
1/2 tsp. Thyme
1/3 tsp. Salt
1/4 tsp. Black pepper
2 qt. Chicken stock
2 qt. Debris Gravy
Render ham fat in skillet. Remove cracklins from the remaining fat. Sauté
sausage and grade A ham. Add onions, bell pepper and green until tender. Add
garlic, salt, pepper, thyme, bay leaves. Add red beans and stir into
vegetables. Add stock and debris gravy. Bring to a boil, reduce heat and simmer
until red beans are tender and become creamy.
Roast Beef or Pork Roast Debris and Gravy Recipe
1 Beef Chuck Roast ( 2 ½ pounds) or Pork Loin (bone in) Roast
3 Garlic Cloves thinly sliced
Kosher Salt & Black Pepper
3 Tbsp lard or vegetable oil
1 small onion, diced
1 small carrot, diced
1 small bell pepper, diced
1 cup beef stock
1 cup chicken stock
Water if necessary
2 Tbsp Worchester Sauce
1 Tbsp Hot Sauce
2 Sprigs Fresh Thyme
1 Fresh Bay Leaf
Kosher Salt and Black Pepper to taste
Cut small slits into the roast, about every 3 inches, try not to pierce all the way to the bottom. Stuff the sliced garlic into the slits. Season the Roast very liberally on all sides with the salt and pepper, season with Cayenne to your taste, I don’t use much. Heat the fat in a heavy bottomed Dutch Oven over high heat, when the oil starts to smoke, wait a few more seconds, then carefully add the Roast cut side down. Brown very well on all sides, without burning it. Remove to a plate.
Drain off all but 1 Tbsp of the fat in the pan, add the onions, carrots, and bell pepper. Cook until the onions just start to brown. Place the roast back in the pan, then add the stocks. Finish with enough water to bring the cooking liquid 3/4 of the way up the roast. Add the remaining ingredients. Bring to a boil, then back down to a simmer. Simmer covered for 3-4 hours or until the meat falls apart by staring at it.
For the Debris Gravy:
Carve the meat into very thin slices, it will be hard to do and will fall apart, that is good. All of the bits and pieces, that fall off are your Debris.
Add all of the bits and chunks to your cooking liquid after skimming off the fat from the surface, keep the carved meat with a little liquid on a warm plate, covered tightly with foil. Bring the gravy to a full boil and reduce until it coats the back of a spoon. Season to taste with salt and pepper.
You can serve Debris over fried eggs, over biscuits, or as a Poor Boy. C’est Bon!