Saturday, April 29, 2017

Pork Roast

Normally I'm not a big fan of pork, but I'll make an exception for this roast.

2 - 4 lb pork shoulder
1/8 -1/4 tsp each: salt, pepper
1 - 2 cloves fresh garlic crushed, chopped
1/4 c  water
1/8 c olive oil
1 large onion peeled and quartered
30 - 40 baby carrots
juice of 1 lime


Preheat oven to 350 F'.

Peel, rinse, quarter onions.

Peel, crush and chop garlic.

Cut lime in half. 

Remove roast from refrigerator, let it set out for a few minutes. Place roast in a roasting pan, Through a sieve squeeze some lime over roast. Pour some of the oil on 1 side of roast

Make some tiny slits all over roast. Stuff slits with garlic.

Sprinkle half of the seasonings over roast.

Turn roast over. Pour remainder of the lime and oil over other side of roast. Repeat prior process with garlic and seasonings.

Pour water in bottom of pan.

Add carrots and onions to pan. Place pan in oven and cook for 1 - 2 hrs. approx or until desired doneness. 

Remove roast from oven and cover with the foil to keep warm. Let rest for a few minutes before carving.

Serves 4 - 6 approx.

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