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Country Discussion Topics
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Pork Roast ...made delicious!
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WallSal55    Posted 07-15-2002 at 11:12:42       [Reply]  [No Email]
Next time you do a pork roast, set your oven for
325 degrees. Sprinkle a little ground cloves on
top, and garlic powder--or a few garlic
flakes, just a pinch of onion powder. Over that sprinkle La Choy soy sauce or La Choy Lite soy sauce. Roast 1 1/2 hrs or when meat thermometer says its done. I believe I loosely cover my pork roasts with foil.
Broth makes great topping for potatoes, and a
great gravy when adding parkay and flour.
(I have a newer oven with digital temperature
readings, I sometimes roast my roasts higher
at 330-340 degrees, especially when cooking with
foil, and roasts are 2-3 lbs.)


Larry    Posted 07-15-2002 at 17:50:15       [Reply]  [Send Email]

I like my pork roast cooked in saurkraut with a few taters thrown in. Your's sounds yummy too. We should try it some time.


Bob(WI)    Posted 07-16-2002 at 02:41:49       [Reply]  [No Email]
Hey Larry how about an invite the next time you make it with saurkraut, I love kraut and pork!


Jim(MO)    Posted 07-15-2002 at 13:33:25       [Reply]  [Send Email]
At our house roast pork on Sunday means pork chili sometime during week.


Please Give Us a Recipe nt    Posted 07-15-2002 at 16:01:49       [Reply]  [No Email]


Jim(MO)    Posted 07-16-2002 at 11:55:45       [Reply]  [Send Email]
I'll have to check with my wife for the particulars, she just kinda throws stuff in a pot for all I know.. Pretty much basic chili but subitutes the lefover pork roast, cut into chunks, instead of ground beef. Does the same with venison. Lots of jalapeno's and home canned tomatoe's, chili powder,etc.. Very seldom have ground beef anymore, really prefer the pork.


Bob(WI)    Posted 07-15-2002 at 12:58:25       [Reply]  [No Email]
Another good recipe for pork roast
Easy Pot Roast
3 to 4 pound boneless chuck or rump roast
2 tablespoons oil
1 can cream of mushroom soup, undiluted
1 envelope dry onion soup mix
1 cup water, divided
6 medium potatoes, peeled and quartered
6 carrots, sliced in 2" pieces
2 tablespoons flour mixed with 1/4 cup cold water
In a large pan, brown roast in oil; remove roast and set aside. Pour off excess oil. In the same pan, combine mushroom soup, onion soup mix, and 1 cup water. Heat to boiling. Return roast to pan. Reduce heat to low. Cover and simmer for 2 hours, turning roast occasionally. Add potatoes and carrots. Cover and cook for another 40 minutes, or until vegetables are tender. Remove meat and vegetables to serving platter. Gradually stir the flour and water mixture into the sauce in pan, stirring until sauce boils and thickens. Serve thickened sauce over roast and potatoes.
Serves 6 to


Ollie    Posted 07-15-2002 at 16:00:06       [Reply]  [No Email]
I make that one with beef. Hadn't thought about it with pork. It is delicious and I'll try it with pork.


Bob(WI)    Posted 07-16-2002 at 02:39:22       [Reply]  [No Email]
We had it both way's and think it's best with pork, worth the try in my book as we have had it 3 or 4 time's now and other than on the grill It's the best way I found to make it so far but I am gonna try what I read here as well.


Les    Posted 07-15-2002 at 12:09:03       [Reply]  [No Email]
The good thing about pork is that it's hard to do anything, short of setting it on fire, that ruins it. Your recipe sounds great.


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