They call this hunk of pork a "Bone in Loin Roast" I would call it part of the neck between the shoulders. Lots of flavor just not a fun peace of meat to bone
Mixed up some olive oil, water a splash of vinegar and this stuff
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4059.jpg)
Mopped the pork with half and let rest at room temp wile I got the veggies ready
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4056.jpg)
Rolled some taters in the oil mixture and placed around the pork
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4057.jpg)
Along with some carrots
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4058.jpg)
Put the lid on and cooked at 375 till the IT hit 140 F took right at 2 hr. Removed the pot from the oven, kept the lid on and the IT climbed up to 155 F by the time mamma got home
Lets Eat!!
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/100_4060.jpg)
Didnt make any gravy,,,,,just smashed the taters and spooned on the drippings
dont that look yummy
Nice job Curt. Simple and tasty looking. I am going to give 'er a try
Looks great!
Prok Roast looks great! ;) ;D
Did you use some of of that seanut oil you used before on your cooks? ;) ;D
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Quote from: mikecorn.1 on January 22, 2013, 05:47:13 PM
Prok Roast looks great! ;) ;D
Did you use some of of that seanut oil you used before on your cooks? ;) ;D
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Nope,,,,,,,,,,,just used plain ol olive oil on this Prok Roast :P
Savin that seanut oil for them spacial kinda thingys ;D