Roy wrote in rec.food.cooking:

> On Tuesday, April 5, 2016 at 2:45:02 PM UTC-6,
> wrote:
> > My mother used to make a pork roast, butt, and it was
> > simmered until fork tender. In the resultant broth she
> > would simmer extra wide noodles and it was delicious but
> > for the life of me I cannot replicate this dish. She had
> > no fancy spices or herbs nor was garlic or onions used in
> > this dish. Does anything about this sound remotely familiar?
> >
> > I have Googled roast pork, pork roast, noodles, etc. with
> > no satisfying returns. There are hundreds of recipes and
> > some have ingredients I knew were not in her cupboard. Does
> > any of this ring a bell with anyone here??
>
> I don't know about others but I just roast pork in a small roaster or
> a Pyrex casserole disk with a glass lid, with a bit of water (to keep
> it from burning to the roaster or casserole dish), salt and pepper
> and seasoned with either sage or poultry dressing. I usually turn the
> roast half way through the roasting and add water if needed. You can
> roast it loosely covered with aluminum foil if you wish and open it
> up for the last half hour or so to brown. I generally roast at
> 325-350 degrees F., for 2 1/2 to 3 hours depending on weight. The
> cooked noodles, if desired, can be added near the end of the process
> or serve with mashed potatoes and your favorite vegetable. I often
> just use hot cooked long grain rice, add a bit of butter and a
> sprinkle of soya sauce.
>
> Now watch for the critics to tear my method to shreds and tell me I
> should learn to cook before attempting procedures such as roasting
> meat.
>
> My guests love the way I cook, so I could care less about the
> critics. Anyway keep experimenting and enjoy the results. ====

Naw, it works ok. I tend to do that sort uncovered but mostly I do
things like a pork butt or shoulder in a crockpot and turn it to pulled
pork. It just works better here.

Carol

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