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Not all my recipes work out perfectly...
This week's experiment was 'Orange Roast Pork'. The recipe sounded simple enough... Where did I go wrong?
In the supermarket, that's where! 'There's only one kind of roast pork, right?' I thought, naively. Nope. There was pork loin (the kind I'm used to), pork shoulder arm, pork shoulder "picnic", and a few more cuts besides. So I tried the pork shoulder arm one out, but already I was a bit wary - there was a bone in it, and I'm not used to roasts with bones in.
First big surprise: "hey, this isn't a paper towel they put in to cushion the roast, it's skin!"
Yep, pork shoulder roasts have skin. That wasn't really so much of a problme, but I opted to brown the roast before I put it into the crockpot in order to make the skin a bit crackly. (note to self for future: I didn't crisp the skin enough)
So I saute'd the onions, dumped that into the crock pot, put the roast in (which I had marinaded overnight) and poured the marinade on top, then tossed in some carrots I had diced up and left it to cook for six hours. Instead of the plain orange concentrate, sugar, salt and pepper additive, I used ground ginger, crushed garlic, soy sauce, honey, and crushed red peppers to make a spicier marinade. Seemed promising enough.
Six hours, I think, is where I erred. It became juicy and tender, all right -- too tender. It was practically falling apart!
Still reasonably tasty but it's more suited to shredded pork sandwiches than as a roast that's substantial enough to cut into slices. I'll try this recipe again in the future, but with a pork loin instead. If it works out, that should be properly tender, but firm enough to cut.
In the supermarket, that's where! 'There's only one kind of roast pork, right?' I thought, naively. Nope. There was pork loin (the kind I'm used to), pork shoulder arm, pork shoulder "picnic", and a few more cuts besides. So I tried the pork shoulder arm one out, but already I was a bit wary - there was a bone in it, and I'm not used to roasts with bones in.
First big surprise: "hey, this isn't a paper towel they put in to cushion the roast, it's skin!"
Yep, pork shoulder roasts have skin. That wasn't really so much of a problme, but I opted to brown the roast before I put it into the crockpot in order to make the skin a bit crackly. (note to self for future: I didn't crisp the skin enough)
So I saute'd the onions, dumped that into the crock pot, put the roast in (which I had marinaded overnight) and poured the marinade on top, then tossed in some carrots I had diced up and left it to cook for six hours. Instead of the plain orange concentrate, sugar, salt and pepper additive, I used ground ginger, crushed garlic, soy sauce, honey, and crushed red peppers to make a spicier marinade. Seemed promising enough.
Six hours, I think, is where I erred. It became juicy and tender, all right -- too tender. It was practically falling apart!
Still reasonably tasty but it's more suited to shredded pork sandwiches than as a roast that's substantial enough to cut into slices. I'll try this recipe again in the future, but with a pork loin instead. If it works out, that should be properly tender, but firm enough to cut.
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I don't cook much... I'm capable of it, but I haven't in a long while. Jill has more patience for it than I do, and she's plenty skillful at it. :-9
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So any favorite recipes of Jill's?
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