Our Pork Brethren: Behka’s Pot Roast Recipe
Well, in honor of the Muddy Creek 4-H’s 1st annual Cinco De Mayo Fundraiser Hog Roast, I thought I’d go back to the Recipe Vault! This time, we’re going to make some interesting Roast Pork.
Here are your ingredients, and keep in mind you’re serving six here:
- 1 (4 pound) center cut pork roast, bone-in
- 1/4 cup packed baby spinach
- 7 dried pineapple pieces
- 1 sprig fresh rosemary, chopped
- 1 teaspoon chopped fresh parsley
- 1 teaspoon poultry seasoning
- 1 clove garlic, chopped
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1/4 cup butter, melted
- 3 tablespoons olive oil, divided
- 4 carrots, quartered
- 3 Yukon Gold potatoes, peeled and quartered
- 1 onion, quartered
And now, the actual instructions.
- Preheat oven to 350 degrees F (175 degrees C).
- With a kitchen towel or paper towels, pat dry the pot roast. Turn the roast fat side up. With a knife, cut deep slits between each rib. Stuff each slit with spinach and dried pineapple. Wrap the roast with butchers’ twine to hold the meat together.
- In a large bowl, stir together rosemary, parsley, poultry seasoning, garlic, garlic powder, onion powder, salt, cracked pepper, butter, and 1 1/2 tablespoons oil. Rub half of the mixture over the roast and inside the slits.
- Heat 1 1/2 tablespoons oil over high heat. Sear the roast, turning to brown on all sides, about 5 minutes. This is mainly so it “looks pretty”, as my mother would say.
- Put your roast into a roasting pan fat side up; mix in some carrots, potatoes, and onion around the roast. Pour remaining rub mixture over vegetables.
- Roast it in your oven for 2 1/2 hours, until the internal temperature of the roast reads 160 degrees F (70 degrees C). Don’t cover it up or anything. When you take out your roast, cover with some tin foil, and let rest/cool off 20 minutes to 1/2 hour to ensure moistness. Slice along each rib, and serve with pan gravy. I don’t usually add much more to it from that but if you wanna season it up some more, go for it.
Now if you’re too lazy to do all that, go on down to the Muddy Creek 4-H Hog Roast. They’re certainly bound to be better at it than me. It’s gonna be at the American Legion Post 642, and they’ll start the dinner at 5. Check out their website for the complete list of auction items. It’s only $10 for an adult, and kids 5 and under are free.