Father Tim's Mother's Pork Roast Recipe

No Photo

Have you made this?

 Share your own photo!

Father Tim's Mother's Pork Roast

Diana Perry

By
@Empebi

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!!


Featured Pinch Tips Video

Rating:

 Be the First

Serves:

10

Prep:

30 Min

Cook:

5 Hr

Method:

Roast

Ingredients

2 Tbsp
vegetable oil
1 Tbsp
all purpose flour
4 lb
boneless boston butt pork roast (1 piece)
1/2 c
fresh sage leaves/ or 3 tbsp dried sage
1/2 c
chopped fresh rosemary/ or 2 tbsp dried rosemary
1/4 c
fresh thyme leaves/or 2 tablespoon dried tyme
10 clove
garlic, minced
2 tsp
sea salt
3 Tbsp
bourbon
2 Tbsp
unsalted butter, softened
4 c
reduced fat chicken stock

Directions Step-By-Step

1
Preheat oven to 300 degrees
2
Place oil in heavy Dutch oven, over medium high heat
3
Rub 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.
4
Place 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.
5
Return to Dutch oven; pour 3 cups of the chicken stock around the pork; cover and place in the oven.
6
Cook 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.
7
Serve with gravy from the pan.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tag: Heirloom