father tim's mother's pork roast
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!!
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prep time
30 Min
cook time
5 Hr
method
Roast
yield
10 serving(s)
Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon all purpose flour
- 4 pounds boneless boston butt pork roast (1 piece)
- 1/2 cup fresh sage leaves/ or 3 tbsp dried sage
- 1/2 cup chopped fresh rosemary/ or 2 tbsp dried rosemary
- 1/4 cup fresh thyme leaves/or 2 tablespoon dried tyme
- 10 cloves garlic, minced
- 2 teaspoons sea salt
- 3 tablespoons bourbon
- 2 tablespoons unsalted butter, softened
- 4 cups reduced fat chicken stock
How To Make father tim's mother's pork roast
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Step 1Preheat oven to 300 degrees
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Step 2Place oil in heavy Dutch oven, over medium high heat
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Step 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.
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Step 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.
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Step 5Return to Dutch oven; pour 3 cups of the chicken stock around the pork; cover and place in the oven.
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Step 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.
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Step 7Serve with gravy from the pan.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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