Saturday, January 21, 2012

Roasted Pork with Carrots and Onions

Yet another recipe from Penzeys. Their version is waaaaaaay more photogenic than ours.

4-5 lb. pork shoulder roast (we used bone-in, but boneless would work too)
Vegetable oil (a tablespoon or so)
2 T. (or so) pork seasoning (we used Penzeys' 33rd & Galena)
2 onions, sliced into thin rounds
1 lb. carrots, cut into large chunks
1/2 c. (or more) apple juice
Preheat oven to 375 degrees F. Rinse and pat dry the roast. Rub it with a little vegetable oil, then coat it with the pork seasoning. Place the onions in the middle of a roasting pan, drizzle them with a little oil, and toss to coat. Put the seasoned roast down on top of the onions. Arrange the carrots around the roast, and drizzle them with a little more oil. Roast at 375 degrees F for 15 minutes, then reduce heat to 325 degrees F. The roast will need about 2 hours total cooking time if it's bone-in, slightly less if it's boneless. Stir the carrots and any exposed onions every 20 minutes or so during the 2 hours of cooking. After the first hour, sprinkle them with the apple juice. Add more apple juice if everything seems to be drying out too much during roasting.

We could not figure out how to cut this roast, so we ended up hacking it to pieces. It tasted pretty good, but I'm not sure it meets our criteria for a repeatable meal.

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