ROAST PORK Chardonnay

ROAST PORK Chardonnay

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History indicates that pigs were first domesticated around 7,000 to 9,000 years ago in western Asia. Through world exploration they found their way to The Roman Empire about 3,500 years ago, and finally introduced to North America in the 1500's by Spanish Explorer, Hernando DeSoto.

In the 1600s and 1700s in the eastern U.S., most farmers raised pigs for food, leather, and bristle hairs for brushes.  

Pulled pork can be made from any fatty pork roast, but the best cut is the shoulder. High in fat and connective tissue, it is the most flavorful. The cooking method should be low and slow and preferably on top of the range. Slow, gradual cooking will create a tender, juicy, "meat falls off the bone" pulled pork.

EQUIPMENT: measuring cup, 6-quart Dutch oven and hi-dome cover

PREPARATION TIME: 1 hour 45 minutes – Makes 10 to 12 servings

INGREDIENTS:

  • 3 to 4 pounds pork shoulder bone-in, trimmed of fat
  • 1 cup Chardonnay wine
  • ¼ cup steak sauce
  • ¼ cup apple cider vinegar
  • ½ cup fresh squeezed orange juice
  • 1¼ cups Brown Pork Stock
  • 2 to 3 tablespoons Roux (page 190 Healthy Meat & Potatoes)
  • Cooked Black Beans and Yellow or White Rice

DIRECTIONS:

In a hot, dry Dutch oven over medium heat 325ᵒF, brown the pork roast on all sides, 15 to 20 minutes, turning the roast as it releases easily from the pan. To create an excellent gravy be careful not to burn or char the roast or pan juices.

To create a delicious pan sauce slowly stir in the wine and reduce by half. Add the steak sauce, vinegar, and orange juice. Reduce the heat to medium-low 225ᵒF and cover the pan with the hi-dome cover. When the cover spins freely on a cushion of moisture and tiny bubbles appear around the rim, a vapor seal has formed, 5 to 7 minutes.

THE PERFECT ROASTING TEMPERATURE: If the vapor seal spits moisture, the temperature is to high. If no bubbles appear, the heat is too low. Adjust the temperature so tiny bubbles appears around the rim. Braise the roast for 25 to 30 minutes per pound.

When the pork roast is done, the meat should pull easily from the bone. Remove the pork roast t a warm platter and keep warm.

To prepare the gravy, turn the heat to medium 225 to 250ᵒF and add the pork stock and half the Roux to the pan. Cook, stirring until the gravy thickens. Add more Roux for desired thickness.

Return the shredded pork to the pan and combine with gravy.

Serve with cooked yellow rice and Homemade Black Beans (page 30 Healthy Meat and Potatoes).

Option, roast 4 or 5 onions cut into quarters with roast pork.