| PORK
POT ROAST |
| INGREDIENTS |
| 2
1/2 or 3 pound pork shoulder roast |
4
tablespoons cooking oil |
| 1
tablespoon prepared mustard |
salt
and red pepper to taste |
| 1/4
cup all-purpose flour |
1
clove garlic, chopped |
| INSTRUCTIONS |
One
or two hours before cooking the roast, season generously
with salt and pepper. Insert slivers of garlic in
slits in roast made with a sharp knife. Rub mustard
all over the meat. Wrap well in foil and place in
refrigerator until ready to cook.
When ready to cook, coat all sides with flour. Heat
cooking oil in a large pot and cook meat to a golden
brown on all sides. Cover pot with a tight fitting
lid, turn the heat low and cook about 2 more hours.
If heat is low enough you should not have to add
any water, but turn meat frequently, careful not
to prick with a sharp object for fear of losing
the precious juices.
|
| MAKE THE GRAVY AS FOLLOWS: |
| fat from the meat and pan drippings |
1 1/2 cups water |
| 1 medium onion, grated |
1 small piece of celery, chopped |
| 1 heaping tablespoon cornstarch with
1/4 cup water |
| Cook onion and celery in meat drippings
until clear and tender, stirring occasionally. Add
water. When liquid comes to a boil, add cornstarch
mixture. Cook until thick and smooth. Add more seasoning
(salt and pepper) if necessary. |