On Wednesday, April 6, 2016 at 3:42:11 PM UTC-4, Brooklyn1 wrote:
> Cindy Hamilton wrote:
> >Ophelia wrote:
> >>Roy wrote:
> >> ...
> >> >
> >> > 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.
> >>
> >> I would never dream of tearing your method to shreds, but your idea of
> >> 'roast' is totally different to mine)
> >
> >As is mine (except for "pot roast", which is a braise, but the name has
> >stuck and who am I to contract my grandmother?)
> >
> >Pork loin, uncovered in a medium oven until about 145 F inside. Rest
> >and carve.
> >
> >Cindy Hamilton
>
> This is one way I cook roast pork... works well with boneless pork
> loins too, and I play with the marinade flavors; orange works well
> (easiest is a couple spoons of orange marmalade).
> http://allrecipes.com/recipe/14769/chinese-roast-pork/
> I don't care for what folks call "pulled pork". not at all...

I like pulled pork; I just don't make it. I'm happy to go
to the barbecue joint and get it there.

With pork roast, I've always been content to season it
simply (salt, pepper, and garlic), and then the leftovers
can be dressed up in a variety of ways.

Cindy Hamilton