FAMOUS FAMILY RECIPE SERIES

RECIPE #28 STOVETOP PORK ROAST

This was a favorite Sunday Dinner and usually cooked while the family was attending church and ready afterward. It was always a big hit in our family and with guests.

Ingredients:

4-5 lb. Pork Roast (Typically use a bone-in shoulder
blade roast.)
2 Tablespoons of Canola or Vegetable Oil
Salt and Pepper
2 cups water

Optional:
4 medium-sized carrots, peeled & cut into 4-inch lengths
3 stalks celery, cut into 4-inch lengths
3 medium-sized onions, peeled & left whole
6 small potatoes
2 T. white vinegar
1/2 tsp. granulated sugar
1 bay leaf

Directions:

1. Season Pork Roast on all sides with salt and pepper. Heat oil in a large pot or Dutch oven over medium to medium-high heat. Add pork roast and brown on all sides.

2. Remove Roast and sauté the Onion and Garlic. Put Roast back in pan and add water. (Note: If cooking vegetables with Roast… add carrots, celery, onions, potatoes, vinegar, sugar, and bay leaf. Cover and bring to a boil.)

3. Reduce heat. Simmer, covered, for 1 hour per pound of meat (a 4 pound roast = simmer for 4 hours; a 5 pound roast = simmer for 5 hours, etc.…did I really say that?) When ready to serve, place pork and vegetables on serving platter and slice pork into thick slices.

Pairs well with Brown Gravy from Roast Bits, Green Beans, Corn on the Cobb, Fresh Sliced Tomatoes with Green Onions, Home Pickled Beets and Bread and Butter Pickles, Iced Tea, 7-Up and Bread Pudding.

I don’t share these recipes with just anyone.

“I have food to eat that you do not know about.” Jesus