father tim's mother's pork roast

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By Diana Perry
from Martinez, GA

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!!

serves 10
prep time 30 Min
cook time 5 Hr
method Roast

Ingredients For father tim's mother's pork roast

  • 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
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How To Make father tim's mother's pork roast

  • 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.

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