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Michael in Sarasota (not), I've wondered about your heirloom pork roast. How did you prepare and
- Thread starter curious1
- Start date
LOL! It was really good!! I did not brine but rubbed it with a paste of rosemary, garlic, thyme and
olive oil. Roasted at 500 degrees for 15 minutes then 325 for about an hour and a half. It was juicy and succulent. The only thing I had an issue with was it did not make good sandwiches! The marbling of fat was not tasty cold. But rewarmed it made good leftovers.
I got a 6lb roast and cut it in half...froze the second half for later.
olive oil. Roasted at 500 degrees for 15 minutes then 325 for about an hour and a half. It was juicy and succulent. The only thing I had an issue with was it did not make good sandwiches! The marbling of fat was not tasty cold. But rewarmed it made good leftovers.
I got a 6lb roast and cut it in half...froze the second half for later.