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<blockquote data-quote="Dannyalcatraz" data-source="post: 6597481" data-attributes="member: 19675"><p>So I was shopping for groceries- anticipating that some relatives would be coming to town soon (they decided not to travel)- and pork shoulders were $0.99/lb... I bought 2, each over 9lbs. One immediately went in the freezer, the other got cooked.</p><p></p><p>I decided to make a pork pot roast, something I hadn't done in more than a year- odd, since our family really digs the pig!</p><p></p><p>I got out the 14qt Dutch oven and started by slowly sautéing my yellow onions* in unsalted butter. Then I took the shoulder- liberally dusted with black pepper, red pepper, garlic and onion powder- and seared it a bit. After a bit of browning, I deglazed the pan with a large box of low-sodium chicken broth, added fresh parsley, some diced green onion, minced garlic, sliced button and portobello mushrooms, and 2 large bay leaves. I added another half-box of broth, reserving the rest. I let it cook ofpver medium-low heat for a while simmering more than boiling. Then, I added a stick of unsalted butter, 2 cans of reduced-sodium cream of celery soup**, and used the remainder of the chicken stock to rinse the soup cans into the pot. Turning the heat down to low and allowing the pot to simmer a while to reduce some more took another 40 minutes or so. By this point, the pork was starting to fall off the bone- which I accelerated with tongs and a good knife.</p><p></p><p>Mom was complaining the whole time I was cooking the roast that I was doing it wrong. When she tasted it? Instant change of tune. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big grin :D" loading="lazy" data-shortname=":D" /></p><p></p><p>Simultaneously, I also made some mustard greens. Like the pork roast, sautéing the same kind of yellow onions was step #1 (using a 16qt stock pot). After that, I browned 2.5lbs of smoked sausage (a pork & beef mix) that had been sliced into medallions. I used 1/2 a can of chicken stock to deglaze the pot, then dumped in the greens, which were overflowing the pot. Adding some salt-free bullion and black pepper, I stirred the pot constantly while the greens began to wilt and fit the pot, then reduced the heat. I took the remainder of the chicken stock and added @2 heaping tablespoons of flour into it to make a slurry- this was added to the greens near the end. This thickens the liquid in the pot so that it glazes the greens. This means any and all flavor- and nutrition- that escaped your ingredients into the broth will instead be retained and more easily consumed.</p><p></p><p>It wasn't all victories, though- I made a whole bunch of 7-grain rice: used too much water, and it came out a flavorless mass that congealed into a multigrain mushloaf. Had to use boil-in-bag rice instead. Gotsta sharpen my rice-cooking skills, I guess. <img src="http://www.enworld.org/forum/images/smilies/erm.png" class="smilie" loading="lazy" alt=":erm:" title="Erm :erm:" data-shortname=":erm:" /></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p>* be very careful you get the plain old yellow onions, and not the sweet yellow onions that are so popular today. The sweet ones will ruin the flavor.</p><p></p><p>** this recipe also works just fine if you exchange the cream of celery soup for cream of mushroom while subbing fresh celery for the fresh mushrooms. ALSO, dried mushrooms, onions and parsley can help you thicken the sauce because they absorb liquid during the cooking process.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 6597481, member: 19675"] So I was shopping for groceries- anticipating that some relatives would be coming to town soon (they decided not to travel)- and pork shoulders were $0.99/lb... I bought 2, each over 9lbs. One immediately went in the freezer, the other got cooked. I decided to make a pork pot roast, something I hadn't done in more than a year- odd, since our family really digs the pig! I got out the 14qt Dutch oven and started by slowly sautéing my yellow onions* in unsalted butter. Then I took the shoulder- liberally dusted with black pepper, red pepper, garlic and onion powder- and seared it a bit. After a bit of browning, I deglazed the pan with a large box of low-sodium chicken broth, added fresh parsley, some diced green onion, minced garlic, sliced button and portobello mushrooms, and 2 large bay leaves. I added another half-box of broth, reserving the rest. I let it cook ofpver medium-low heat for a while simmering more than boiling. Then, I added a stick of unsalted butter, 2 cans of reduced-sodium cream of celery soup**, and used the remainder of the chicken stock to rinse the soup cans into the pot. Turning the heat down to low and allowing the pot to simmer a while to reduce some more took another 40 minutes or so. By this point, the pork was starting to fall off the bone- which I accelerated with tongs and a good knife. Mom was complaining the whole time I was cooking the roast that I was doing it wrong. When she tasted it? Instant change of tune. :D Simultaneously, I also made some mustard greens. Like the pork roast, sautéing the same kind of yellow onions was step #1 (using a 16qt stock pot). After that, I browned 2.5lbs of smoked sausage (a pork & beef mix) that had been sliced into medallions. I used 1/2 a can of chicken stock to deglaze the pot, then dumped in the greens, which were overflowing the pot. Adding some salt-free bullion and black pepper, I stirred the pot constantly while the greens began to wilt and fit the pot, then reduced the heat. I took the remainder of the chicken stock and added @2 heaping tablespoons of flour into it to make a slurry- this was added to the greens near the end. This thickens the liquid in the pot so that it glazes the greens. This means any and all flavor- and nutrition- that escaped your ingredients into the broth will instead be retained and more easily consumed. It wasn't all victories, though- I made a whole bunch of 7-grain rice: used too much water, and it came out a flavorless mass that congealed into a multigrain mushloaf. Had to use boil-in-bag rice instead. Gotsta sharpen my rice-cooking skills, I guess. :erm: * be very careful you get the plain old yellow onions, and not the sweet yellow onions that are so popular today. The sweet ones will ruin the flavor. ** this recipe also works just fine if you exchange the cream of celery soup for cream of mushroom while subbing fresh celery for the fresh mushrooms. ALSO, dried mushrooms, onions and parsley can help you thicken the sauce because they absorb liquid during the cooking process. [/QUOTE]
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