Finally pulled off a good pork roast. Used the "low and slow" method.

[pinto]

I've always approached a pork roast as I do pork chops - hot and quick. Yet to get a roast fully cooked, I usually end up with leather. Duh. I tend to fuss too much on a dish that should have some time. So, I used a timer and let it go and it came out pretty good ->

Cast iron pot on the stove.

Set the roast out to come to room temp, slathered with tangerine juice (the citrus I had on hand).

Seasoned the roast all around - salt, pepper, thyme.

Browned really well, all around in olive oil, lifted and set in whole garlic cloves and thick onion slices under the roast.

Added some red wine to the pan, brought juices up to just a simmer and covered, tight. Cooked as low as the gas could be set for ~ 2 1/2 hours.

Added vegetable broth. Set in fresh green beans, sliced new potatoes, whole mushrooms.

Covered and walked away.

Pulled out the roast to rest ~ 30 minutes later.

Finished the veggies and scooped into a serving bowl.

Made gravy with the liquid left in the pot.

[Hotler]

1. You can't go wrong with low and slow with cuts like...

Pork butts, shoulders and beef briskets.

[yellerpup]

2. Yummy!

Sounds delicious.

[Arkansas Granny]

3. That sounds wonderful. What cut of pork did you use?

[pinto]

4. It was a small shoulder. Not as juicy as other cuts, nor as lean as some. Worked well though.

Had the last of it today, shredded with bbq sauce, onion rings and cole slaw. :hi:

[kestrel91316]

5. Crockpotted pork shoulder or butt is my fave!! Love those falling-apart shreds.

I also like a fast-cooked tenderloin, but it's a whole 'nuther animal to me.