Monday, January 11, 2016

There are few things so lovely as the smell of a pork roast on a Sunday.  This is how I do mine.  

This is a method rather than a recipe so it goes fast and easy.  It takes longer to type out the method than to actually get this roast set up to work it's magic without you.    

It does take loads of time to cook but it's not time where you have to DO anything so it's the perfect Sunday roast.  It's the perfect any day of the week roast actually but for our purposes, it's for Sunday. 


I found a pork shoulder, with skin, at HEB for $.99/lb, this is what $7.00 gets you.  FABULOUS

PREHEAT the oven to 425
Place the pork in a cold, dry, pan and season liberally with salt and pepper on the meat side, flip skin side up and slash the skin in 1 inch intervals?
Rub the pork skin with vinegar, generously but you don't want puddles in the pan.

When the oven is hot, bake for 30 minutes then turn the oven down to 275 and walk away.
I cook my pork shoulder roasts, with skin, for about an hour a pound at 275.


After the roast time, it looks sad BUT don't fret.  Crank the broiler and drain off all the liquid in the pan, that's going to be you gravy or sauce if you want it. 
Put the roast under the broiler until it's puffy and dark and crisp crisp.  
I pull off the crispy bits and snack on them while I prep the rest of dinner
This meat is happy happy to wait till you make the rest of the meal.  I just let it sit there then I start my veggies and gravy. 

OH, the gravy.  OK, separate the liquid you took from the pan and throw some of the fat in a sauce pan, fry it up with the same amount of flour until it's dark!  Add the rest of the pork juices and enough water/stock to make a gravy the consistency you like.  You do NOT have to add the liquid slowly, geez, people trying to make an easy thing difficult.  When the roux is dark, add loads of liquid at one time and stir or whisk, it'll be fine.  I've never had a lump.  Let it bubble while you cook the veg, adding stock, water, as needed, as well as salt and pepper.  I think gravy is best after it's cooked a while but do your own thing. :)

mmmmm  CRISPY blistered crunchy skin!

Make some mashed potatoes, peas, gravy if you want and rip off chunks of this roast.  It's tender and moist and flavorful and tastes like pork!
Try the high then low and slow method and let me know what you think.


  1. Tracy, I am just about to put this pork shoulder in the oven. Yesterday my husband (Santa, the Taxi Driver in Omaha)picked up two women who are from Austin. I happened to be there when they were telling him where they were from and, as usual, I said, "OH! Tracy Is In Austin. She has a food blog that is out of this world. You should check it out. She starts every recipe with a glass of wine and a chat!" They both laughed and one said, "yep, that's typical Austin Style cooking! It is so nice to find home when we are on the road. I will have to check it out." Sending all the folks I can your way. Love your new "drive by ideas, by the way. They are really quick, simple, fun and delicious.

  2. I made this last night and it cooked all night (9 pounds, finished at 6 am!) It is really tasty and has fabulous flavor. I followed your recipe with s couple of exceptions.I always use sage and garlic when I cook pork roast. This time I added one additional ingredient. I have found that Penzey's Creamy Peppercorn dressing mix adds pepper with a delicious added flavor, without added chemicals, so instead of just pepper, I added some of that. Worked really well. I am eating it for breakfast because it is THAT good. Thanks, my friend! We ARE friends, in my opinion, because I feel as though I have gotten to know you from your recipes and facebook.