Tender Charred Pork Roast

If you are looking for a moist sweet and savory fall-apart tender pork roast... this is it!

I made this pork roast for a Sunday dinner gathering, it was so good that 3 weeks later we had to have it for Christmas dinner too.  

Scroll down for the recipe.

Ingredients

1 (8 to 10 pound) pork shoulder blade roast

2 tablespoon Lawry's Seasoning Salt
1 teaspoon garlic powder

1 teaspoon paprika
1 large yellow onion, quartered
1/4 cup Yoshida's Teriyaki sauce
1 tablespoon Worcestershire sauce

Directions

Preheat the oven to 450 degrees F.

Pierce the roast all over with the tip of a paring knife Sprinkle on all sides with seasoning salt, garlic powder, and paprika and rub into the meat.  Place roast in a shallow baking dish (I used a 9x11 ceramic baking dish) preferably fitted with a roasting rack (though not necessary).  

Refrigerate seasoned roast uncovered overnight or at least 8 hours.  Remove from refrigerator and bring roast back to room temperature (30-60 mins).  Rub all sides of roast with Yoshida's Teriyaki sauce and Worcestershire sauce.  Put roast back on rack in baking dish with fat side up.  Add the quartered onion and enough water or chicken broth to come 1-inch up the sides of the baking dish.   Bake uncovered for 20-30 minutes.

Reduce the oven temperature to 350 degrees F and loosely cover roast with aluminum foil tent. Continue to cook until very tender, about 4-5 hours total cooking time.  Approximately 30 minutes per pound or until internal temperate reads 160 degrees F with a meat thermometer.  Remove from oven and let the roast rest for at least 30 minutes before carving.

Serve with a mushroom gravy or cranberry sauce.
 

Left overs are great for pulled pork sandwiches just add your favorite barbeque sauce, hamburger buns, and some coleslaw.  Hope you enjoy this roast as much as we did.

Bunny Rolls... Check Out My Buns-ies

I just had to share these cute bunny rolls that I made for Easter dinner.  Everyone loved them they were a huge hit.  The dough recipe is from a previous post by my sister, Lynn, and since the recipe has been pinned over 250,000 times why use another?  She calls it Best Rolls Ever. 

Now, I can't claim that I came up with the bunny design all on my own.  Nope that's what Pinterest and Google are for.  Bunny design came from Taste of Home.

Though the design and a different recipe is used at Taste of Home they didn't have pictures of step by step instructions which I will include here.

After you make Best Rolls Ever recipe you will need to let your dough rest for 30-60 minutes. Punch down your dough and with a rolling pin roll out your dough to at least 20 inches long one way (see picture below). Using a pizza cutter you will cut horizontal 1/2 inch strips.  Then cut the strips vertically 10 inches, 5 inches, two 2 inches, and then one inch.  Body, head, 2 ears, and tail.

You can see from the picture below that I formed the 10 inch strip into the body, 5 inch for head, two 2 inch strips for ears, and then 1 inch for cotton tail.

Let rise for 15-30 minutes.

 

 Bake in the oven at 350 degrees for 12-14 minutes.

Oh YUMMY!

The Easter bunny was pleased too.

Okay okay we didn't give any to the Easter bunny but if we did I'm sure he would approve.

 Enjoy!

Chicken Curry Pita

This recipe was inspired by my friend Kim Grimmer when we were out fishing in the cold rain with our husbands and I brought a lame lunch with me and she shared her chicken salad pitas with me. Oh it was sooo good. This isn't her exact recipe but was inspired by her.

 

6 oz    canned chicken breast (drained)
1/4 C  light mayonnaise
1 t      curry powder
12      green grapes (halved)
1 C     alfalfa sprouts (divided into fourths)
2        Pitas (halved to form pockets)

Mix chicken, mayonnaise, curry powder together.  Add grapes and lightly mix.  Divide chicken salad into fourths.  Stuff each pita half with mixture and add alfalfa sprouts into remaining pocket space.  Serves 4.

177 calories per serving.