Amazing! What made me decide to try this was the raves about the gravy one could make. Followed many reviewers tips: added garlic and chicken broth, used brown sugar instead of white, cut slits in the pork and rubbed spice into slits, rubbed it with olive oil, cooked at 450 for 30 minutes, 325 for an hour, and then a final half hour at 350. One thing I did also was sub the salt for apple wood-smoked sea salt, since I had some. I also tossed some carrots and potato wedges in olive oil, (regular sea) salt and pepper, and added them 20 minutes into the cooking process. I cooked my 4.5 lb. pork butt uncovered on a rack in a roasting pan. Of course, I had to make gravy: I added a cup of water to replace what evaporated, heated the juices to boiling, and gradually added a flour slurry until it was nicely thickened. No need to adjust the seasonings! My whole finicky family RAVED about this meal and insisted we have it again. Great seasoning mix. Thanks to the reviewers for all their tips. I am new to cooking pork roasts and now I am a believer!
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Amazing! What made me decide to try this was the raves about the gravy one could make. ...