father tim's mother's pork roast
No Image
Don't you just love the name on this recipe? It brings to mind a family tradition recipe so good, that the son asked for the recipe so it could be passed along and shared and enjoyed by others! Love that!!
►
yield
10 serving(s)
prep time
30 Min
cook time
5 Hr
method
Roast
Ingredients For father tim's mother's pork roast
-
2 Tbspvegetable oil
-
1 Tbspall purpose flour
-
4 lbboneless boston butt pork roast (1 piece)
-
1/2 cfresh sage leaves/ or 3 tbsp dried sage
-
1/2 cchopped fresh rosemary/ or 2 tbsp dried rosemary
-
1/4 cfresh thyme leaves/or 2 tablespoon dried tyme
-
10 clovegarlic, minced
-
2 tspsea salt
-
3 Tbspbourbon
-
2 Tbspunsalted butter, softened
-
4 creduced fat chicken stock
How To Make father tim's mother's pork roast
-
1Preheat oven to 300 degrees
-
2Place oil in heavy Dutch oven, over medium high heat
-
3Rub flour over the meat; brown all sides of the meat in the Dutch oven. Takes about 5 minutes per side. Remove from pan, and set aside.
-
4Place the sage, rosemary, thyme, garlic, salt, bourbon and butter in small bowl; stir until it forms a thick paste; rub herb paste all over the pork roast.
-
5Return to Dutch oven; pour 3 cups of the chicken stock around the pork; cover and place in the oven.
-
6Cook for 5 hours; check the meat after 3 hours, and add another cup of stock if sauce looks too dry; remove from oven; allow meat to rest for 15 minutes before slicing.
-
7Serve with gravy from the pan.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT