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Sunday, October 24, 2010

Sirloin Pork Roasts!

What a deal....pork roasts on sale for $1.29 per pound.   I had to buy three of them, so easy to keep in the freezer for months.   Overnight in the refrigerator to begin thawing, then directly into the crockpot vessel for marinating.   I use Helen Willinsky's "Jerk--Barbecue From Jamaica".    She delivers an amazing palette of Caribbean flavors. 

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Jerk Marinade

marinade, sauces

1  onion, minced
1/2 cup scallion, chopped
2 teaspoon thyme, fresh
1 teaspoon salt
2 teaspoon sugar
1 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1  hot pepper, finely ground
1 teaspoon black pepper
3 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon white vinegar

Combine all ingredients in workbowl with steel blade. Process until finely chopped. Store excess marinade in the refrigerator for about 1 month.  

...from Helen's comments:    Excellent marinade for chicken, beef, or pork. The flavor of the marinade may strike you as a little harsh when you first mix it, but I assure you, the flavors will all blend and mellow as the meat cooks.

Notes:  Helen Willinsky  Jerk BBQ from Jamaica

Yield: 1 1/2 cup


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  After eight hours in the marinade,  I drained and discarded.  Pat dry the roast very well and there will be no need to add any salt to this roast.  Add at the table if necessary since the marinade penetrates the meat.  

Onion "Rack"


My onion rack always works well....and on top of the onion rack, a generous handful of cilantro is added.  Three tablespoons of lime juice and a cup of water.  




Added the roast back to the vessel, and studded the top of the roast with garlic slivers.   This works great using a boning knife.   Insert the trip of the knife, rock the slit open and while holding apart, insert your garlic cloves.  




On with the crockpot  lid and six to eight hours later on low, we will be enjoying good eating!  This entire process can also be completed in a 325F oven for  2-3 hours.  Check to see of the meat will shred.   If not, return to oven for additional roasting time.  



  Pinto beans from earlier this week will accompany.   Bon Appetit!





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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2015