Pork Roast on Stove

[Anonymous No.15160455]

-pork butt, pre seasoned or not
-fill bottom of pot with oil
-add just enough oil to skim the bottom so when browning the pork, some of it will burn on the surface on the pot, this is scraped to help create the gravy

>fire on medium
-fire should be about 325-350F

>brown roast
-brown on each side about 4-5 minutes and then some to brown. As your roast browns it will leak juices and other bits that enhance flavor, this along with the top layer of seasoned pork will 'burn' or stick to the pan.

>take roast out after browning
-once your roast is sufficiently browned with some 'bits' stuck to the pan, you will remove the pork roast and place it on a dish close to the stove.
-Using a spatula or other utensil, scrape the burnt bits and other parts stuck to the pan. The goal is to make thise bits a part of the oil in the pan.
-Scrape until it becomes a liquid in the oil. It is most likely you will need to add water, beer, or beef broth as a substitute if you find there isn't enough oil to liquify the burnt bits. This process needs to repeated until the right volume and the right thickness of the gravy is achieved. Adjust fire as needed. To thicken gravy use flour (is hard to break up in gravy so bring to a rolling boil to break up then turn heat back down) or use gravy thickener found at some stores.

>add vegetables
-pour in vegetables (cajun holy trinity aka green pepper, yellow or white onion, and garlic)
-brown the vegetables and continue stirring to enhance gravy
-scrape more and add water if needed
-adjust fire if needed

>put roast back in
-put roast back in and let simmer anywhere between 2-6 hours.
-the best roast is cooked at low simmer heat at about 4.5-6 hours until pork roast is tender enough to fall part.

Rice (for one person)
-3/4 of rice
-3/4 cup of water

[Anonymous No.15160466]

>>15160455
>roast
>it's actually boiled meat
do americans really?

[Anonymous No.15160469]

>>15160455
might as well use a pressure cooker desu

[Anonymous No.15160490]

>>15160466
Still just as great as using the oven

>>15160469
That's lazy, anon. No soul in the pressure cooker.

[Anonymous No.15160503]

>>15160466
You have to make a gravy, retard.

[Anonymous No.15160519]

>>15160503
you don't fucking boil a roast in liquid you retard. you braise it. if the liquid level is high enough to cover the meat you've gone way too far.

[Anonymous No.15160557]

>>15160519
Nobody said anything about boiling though you absolute fucking dipshit. You only need to bring it to a boil to break up flour for a minute. Jfc. Dont argue with someone that's smarter than you.

[Anonymous No.15160564]

>>15160557
typical midwit.
god you're stupid.

[Anonymous No.15160608]

>>15160564
Europe sucks major ass.

[Anonymous No.15160631]

>>15160519
>>15160557

[Anonymous No.15160638]

>>15160564
>>15160608
I found a picture of you 2 fighting.

[Anonymous No.15160652]

>>15160455
>Pork Roast on Stove
this is not a roast.

roasting involves high dry heat or open flame.

>>15160455
>fire on medium
are you saying to put the meat in an oven? this is really crappy instructions and reeks of tryhard.

[Anonymous No.15160661]

>>15160469
instant pot pork roast yum! mommy's home cooking is so good

[Anonymous No.15160673]

>>15160631
That's me trying to "break up" a fight between three chicks.