Pork Roast

[JanieDough]

I am making a Pork Roast (braised in the pot), but it had SKIN on it!

Is that normal???

 

[Tangerine]

The roast, or the braising liquid?

 

[JanieDough]

the roast had piggy skin on it.

I mean I'm just coming off from being a vegetarian, so this is a little much!

 

[Tangerine]

It will add flavor while it cooks. You can easily cut it away before eating.

 

[AUDRAA]

eww I dont know if I could handle seeing a pork roast with the skin on it, Ive seen it on top chef and it kinda grossed me out. I can see where it should add good flavor though like Tang said.

 

[JanieDough]

i cut it off and threw it away!!! gross gross gross!!!! it FELT like a pig!

 

[AUDRAA]

lol well yeah I suppose it would

 

[NuckingFuts]

i cut it off and threw it away!!! gross gross gross!!!! it FELT like a pig!

That would have made damn good Pork Rinds

 

[JanieDough]

ew no! I know the people around me would slap the shit out of me if they knew I threw away some good cracklin making stuff, but it was SO gross.

Ok - so now how long do I cook it for? all the recipes online talk about the oven. I'm not baking mine.

 

[Thornless]

ew no! I know the people around me would slap the shit out of me if they knew I threw away some good cracklin making stuff, but it was SO gross.

Ok - so now how long do I cook it for? all the recipes online talk about the oven. I'm not baking mine.

You should really go by internal temp when cooking meat. For pork you want it 150 degrees F.

 

[JanieDough]

thank you m'am!

this roast also has a bone in it...is that normal?

I thought a good roast would be like $20, but this one was only $6. It is kind of small, but still. I think I didn't pick out the right kind of meat.

I am hopeless. I usually call my brother the butcher, but he wouldn't answer his phone.

 

[cam elle toe]

ICK Pork:yuk

I love the crackling when cooked properly, hate the taste of the meat.

Yet I like bacon and ham....go figure.

 

[Tangerine]

DO you know what cut it is? A bone-in shoulder, perhaps? You're braising it in some kind of liquid?

 

[JanieDough]

ok I stuffed it and rubbed it with oil, garlic, onion and bell pepper.

Then I browned it on all sides with a bit of Worchester sauce in the pan, and then I put some water in there and now it's cooking.

 

[cam elle toe]

I was just gonna say....a leg of pork for 6 bucks?

Its probably not the leg.

 

[Tangerine]

ok I stuffed it and rubbed it with oil, garlic, onion and bell pepper.

Then I browned it on all sides with a bit of Worchester sauce in the pan, and then I put some water in there and now it's cooking.

Is it covered in liquid or no? To braise it should be at least 3/4 covered. Let it go several hours, covered, on very low heat.

 

[JanieDough]

it's at 150, so I put some carrots in there and I'm going to turn it off when they are almost done. and it is a "Hormel PK in VK Picnic" ???? What is that?


Edit: I had put too much water on accident, and it's been cooking for two hours??? but it's only like three pounds? four or five maybe?

 

[Thornless]

thank you m'am!

this roast also has a bone in it...is that normal?

I thought a good roast would be like $20, but this one was only $6. It is kind of small, but still. I think I didn't pick out the right kind of meat.

I am hopeless. I usually call my brother the butcher, but he wouldn't answer his phone.

That's normal and you lucked out on the price, must be near the end of the shelf life on freshness. Managers specials are nice.

Keep checking the temp, make sure its thr center of the thickest part always. Oh, don't add to much water, if you want to keep the meat moist, brine it next time like T suggested and for right now add butter.

 

[JanieDough]

braise? like brown it? I did that...??

and really add butter? hmmm.....the inner Paula Dean is liking this.

 

[Tangerine]

That's normal and you lucked out on the price, must be near the end of the shelf life on freshness. Managers specials are nice.

Keep checking the temp, make sure its thr center of the thickest part always. Oh, don't add to much water, if you want to keep the meat moist, brine it next time like T suggested and for right now add butter.

Wait.. she's braising not roasting. It's covered in liquid, right?