Pork roast for snacking

15 Mar

The best part about buying a pork roast on a good sale is that there’s no pressure to lake it into a work of art to justify the price. I picked one up the other day at a great price and decided to skip the fancy details and go basic. We’d snack on roasted pork with fresh French bread for dinner – and maybe even eat it with our fingers. Brilliant idea.

2-3 lb pork roast (I used shoulder)
2 Tbsp olive oil
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp cracked pepper
Crushed garlic
3 onions, quartered
Garlic mayonnaise (opt, but recommended!)

Heat olive oil in a large skillet over med-high heat. Sear the mroast for about 15 seconds on each side or until mostly white instead of pink.

Combine the herbs, pepper and garlic. Pat onto the roast, covering well. Place in a large baking dish. Place onions around the roast and sprinkle with 1/4 water.

Bake in preheated oven at 350° until the thickest part of the roast registers 160° using an internal thermometer. Baste with juices every 20 minutes. Be careful not to not overbake! Let roast cool before slicing for sandwiches with garlic mayonnaise...or just dig in with your fingers as soon as cool enough to handle!


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