Wow, this was great. Almost followed the recipe exactly. My changes: 1. Didn't measure spices, simply used "enough". Added Cumin to the rub and the veggies (because I like it on pork).
2. Cooked the entire thing in a cast iron skillet, browning the roast first with a little bacon grease, then putting 2 slices of onion under each end to keep it off the bottom of the skillet.
3. 20 minutes in a 350 oven, then added potatoes and carrots that had been microwaved in water for 10 minutes.
4. Roast took an additional 65 minutes to get up to 150, at which point I took it out to rest for 10 minutes, putting potatoes and carrots back in the oven.
5. Made a simple roux out of bacon drippings and flour, then added chicken stock, seasonings from roast, a little Chipolte powder, Worchestershire Sauce, Dijon mustard and a little lemon juice to make a mustard-y gravy.
Everyone raved. The cast iron particularly worked well on the vegetables, making them beautifuly carmelized.
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Wow, this was great. Almost followed the recipe exactly. My changes: 1. Didn't measure...