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FareShare Gazette Recipes -- December 2009 - S's


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Smothered Pork Roast over Rice

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* Exported from MasterCook *

Smothered Pork Roast over Rice

Recipe By : John Besh
Serving Size : 10 Preparation Time :0:00
Categories : Volume 12-12 Dec 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 pounds boneless pork shoulder or butt -- (6 to 7 pounds)
salt and pepper
2 large onions -- thinly sliced
8 garlic cloves -- thinly sliced
3 tablespoons fresh thyme leaves
1 tablespoon dried rosemary -- crumbled
2 tablespoons vegetable oil
8 tablespoons butter
1/2 cup all-purpose flour
4 cups chicken broth
1/2 lemon -- juice of (optional)
Cooked rice -- to serve

Preheat the oven to 275F.

Season the pork very generously with salt and pepper, rubbing the
seasonings into the fat and flesh of the meat. Set the roast aside for at
least 30 minutes or up to 1 hour at room temperature.

Meanwhile, in a medium mixing bowl, combine the onions, garlic, thyme and
rosemary; toss to combine.

In a Dutch oven, over medium-high heat, heat the vegetable oil. When the
oil is very hot, sear the meat on all sides until it is deeply browned and
crusty, 10 - 12 minutes total. Transfer the meat to a plate, reduce the
heat to medium, then stir in the butter. When the butter has melted, stir
in the flour to make a roux. Continue to cook, stirring until the roux
turns a dark peanut butter color, about 10 minutes. Add the onion mixture
and cook, stirring, until all the ingredients are well coated and the
mixture is thick. Whisk in the chicken broth and bring to a simmer,
stirring constantly. Return the pork to the Dutch oven, spoon some of the
onion mixture over the meat, cover and roast for about 3 hours, turning and
basting the pork every 30 minutes or so, until the meat will break apart
when pressed gently with a fork.

At this point, you can serve the roast right out of the pan or transfer it
to a plate, and then simmer the pan drippings, skimming off excess fat,
until reduced by about one-third or until it coats the back of a spoon. Add
the lemon juice, if desired, and taste for seasonings. Before serving,
sprinkle the roast with some additional salt.

To serve, smother roast with a generous amount of sauce and serve over hot
steamed rice.

Description: "This roast embodies the simple, not necessarily spicy, style
of Cajun cooking -- no cayenne here."

Source: "Chile Pepper Magazine, January 2010"

NOTES : Adapted from Donald Link's "Real Cajun". Technically, the
preparation is an etouffee, which means "Smothered".

Contributed to the FareShare Gazette by Art; 19 December 2009.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 158 Calories; 13g Fat (70.9% calories from 
fat); 3g Protein; 9g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 400mg 
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 
2 1/2 Fat.

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