Happy Christmas and Merry New Year to you all,
With all the doings here in the Hinterlands, I did not allow enough time to post last week’s Man Food. I apologize and offer up this dish, Parsley, Sage, Rosemary, and Thyme Pork Roast, as penance for my over site.
I have a few cuts of pork in the freezer and given the hectic events of the last few weeks I decided I wanted to make slow cooker pot roast with one. I wanted to start it in the morning and have it ready that afternoon, so Michelle and I could just come in and sit down for dinner. This fit the bill nicely.
The steps for putting this in motion was to thaw the pork in the refrigerator for 2 days. It was quite frozen. I then put together a simple salt brine and let it sit overnight in it. Then, the next morning I chopped the fresh herbs and put it all together. The prep took planning, but it is well worth the effort.
Lets get to it.
Parsley Sage Rosemary and Thyme Pork Roast for Man Food Monday
- 1 cup Kosher salt and 4+ cups water.
- 3 pound pork shoulder roast, thawed and brined
- 1/4 cup canola oil
- 2 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage chopped
- 1 tablespoon fresh parsley chopped
- 1/2 cup red wine
- 1 cup chicken broth
- 4 tablespoons butter
- 1 medium onion, sliced
- 4 medium carrots, peeled and cut into 2 inch sections
- 4 medium sized russet potatoes, peeled and quartered
- salt and pepper to taste
- Brine the pork roast over night or up to 24 hours.
- Remove pork roast from brine and pat dry.
- Chop and then mix together all the green leaf herbs.
- Coat the pork roast with canola oil on all sides. Then rub with salt and pepper.
- Coat the pork roast on all sides with the green leaf herbs. Then set in the slow cooker
- Add the onions and carrots around the sides of the pork roast
- Add the chicken broth and the wine around the sides trying not wash the herbs off the pork roast.
- Add the minced garlic and the butter on the top of the pork roast.
- Add the potato's about 2 to 3 hours before the end of cooking.
- Cook on low for 8 to 10 hours.
This is a simple pork roast. You can even hum a little Simon and Garfunkel as you put it together :). All we added was a salad and the rest of that red wine I opened that morning.
Give it a shot and let me know how it turns out for you.
Have a safe holiday, and I will see you in January.