Pork Roast

[Johnny Vinyl]

Before and after pics.

 

[amirm]

You know it is going to taste good when the before picture looks delicious . Looks like some kind of fresh herb and onion/shallot rub?

 

[Johnny Vinyl]

You know it is going to taste good when the before picture looks delicious . Looks like some kind of fresh herb and onion/shallot rub?

Lots of garlic, parsley, rosemary, onion powder, garlic powder, pepper, seasonings salt, spanish onion.

 

[GaryProtein]

There's nothing like an assortment of aromatics roasting with meat!

YUMM!

 

[amirm]

John, what cut did you use? Pork butt/shoulder?

 

[Johnny Vinyl]

I'm actually not sure as my sister bought it, cut it in half and vacuum-sealed it. The price/product sticker was gone. However, I don't think it was either as there was little fat...only at the bottom. I normally label it, but I guess she forgot. It turned out very nice, but it was cooked a little too long for my liking. Still moist, but not enough. I'll adjust the timing next go around as I have another roast. There is no doubt the aromatics made this very flavourful. I used 8 whole cloves of chopped garlic and thought at first that would be too much, but it wasn't. The recipe is definitely a keeper!

 

[amirm]

Thanks. Half a dozen different cuts of meat are called Pork Roast and hence my question. We roast lamb that way and chicken of course but never pork. So love to try it some time. Thanks for posting.