May 31, 2010

Two for the Price of One - Like I Would Charge You

Pork roast is delicious. Another thing about it is you have to do something seriously wrong to make it dry. Of course I always cook mine in the slow cooker so that may have something to do with it. As for where the pork roast came from I don't think I ever mentioned how PE order half a pig from one person (promptly forgot about it) then ordered a whole pig from another person.

This is how it happened. He was helping a family member move and his brother mentioned someone he knows was becoming a butcher and wanted to know if PE wanted half a pig. PE said sure! Later that same week (that same week) a distant relative came into PE's work reminding him that he (PE) had mentioned that next time he (distant relative) butchered pigs he (PE) would like one. So, did he (PE) still want a pig? PE said sure. He did not even remember that he had told his brother he wanted a pig earlier that same week (that same week). PE mentioned the distant relative pig to me that same day; however, I never heard about the brother pig until his brother called a few weeks later to tell him it was ready to pick up. I got to hear about it on the way to get the brother pig after PE asked if I wanted to go for a drive (a drive not brother pig pick-up but a drive).

Now back to the pork roast. I made the Slow Cooker Pork Roast below with the explicit purpose of having leftovers to use to make the Monterey Jack Pasta with Pork recipe. The roast was delicious. We served it with mashed potatoes, gravy, and steamed vegetables. A couple days later I made the Monterey Jack Pasta with Pork which had a great flavor which I am sure would have been even better with monterey jack cheese instead of the mozzarella I accidentally used. What?! Without a label they look very similar and I didn't taste it before using it in the recipe. There is always a next time. I will do right next time. I will!

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Slow Cooker Pork Roast
from Sparky
Print Recipe

1 pork roast (3-5 lbs)
1 - 2 Tbsp olive oil
1 onion, sliced
10 garlic cloves (more or less as desired)
1/4 - 1/2 cup Worcestershire sauce
1/2 tsp thyme leaves

Heat oil in pot. Saute onion and brown roast on each side. Place roast in slow cooker. Cut slits all over roast. Put a clove a garlic in each slit. Put sliced onions on roast in slow cooker. Pour Worcestershire sauce over roast and sprinkle with thyme leaves. Cook in slow cooker on high for 4 hours or on low for 6-7 hours.

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Monterey Jack Pasta with Pork
from Kaitlin in the Kitchen
Print Recipe

2 cups uncooked pasta, of your choice
2 cups shredded pork, cooked
1 cup monterey jack cheese, shredded
1 cup skim milk
2 Tbsp butter
half of a medium onion, diced
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper

In a large pot, add water and bring to a boil, then drop in your pasta and cook until al dante; drain and set aside in the pot. Melt 1 Tbsp of the butter in a fry pan and add onions. Saute for about 5 minutes, then add shredded pork and cook to heat through; remove from fry pan and cover to keep warm. In the same fry pan (don't clean it out) add the other 1 Tbsp of butter, salt, pepper, onion powder, garlic powder, and milk. Bring to a slight boil then add monterey jack cheese. Whisk until the cheese is melted through. Add the shredded pork mixture to the cheese mixture and mix thoroughly. Pour mixture into the large pot onto the noodles and mix together.

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