Southern Cooking, who loves the fat?

Posted on: May 26th, 2009 by admin No Comments

Sometimes I crave southern American cooking (and ok- it’s not all fat). So this week we thought we’d add a bunch of great southern recipes for you to enjoy too. Tonight’s helping is a big ol’ serve of pig. There is nothing to fear if you buy good pork, bio-dynamic or organic is the best. You can use this recipe for pork chops or short ribs too.

Bourbon pork roast

  • 1 or 1 1/2 kg (3 lbs) pork roast
  • 2 Tbsp lemon juice
  • 2 Tbsp brown sugar
  • 1 Tbsp flour
  • 2 tsp paprika
  • 1 tsp salt
  • ground black pepper
  • 1/4 cup water
  • chopped parsley
  • 1 bay leaf
  • 1/3 cup bourbon

Preheat the oven to 180ºC (350ºF)

Place the pork roast fat side up in an oven tray or roaster. Rub the roast with lemon juice. In a bowl mix together the brown sugar, flour, paprika and salt. Now rub this mix all over the roast and sprinkle generously with pepper.

Combine water and about half of the bourbon, and pour over the roast.  Place the bay leaf in the pan and sprinkle the roast with parsley.

Pop your roast into the oven and remember to baste heavily and often. After about an hour, pour the remaining bourbon over the roast, and continue to baste until you are ready to serve roast. It should probably take just over 2 hours or 40 minutes per pound to roast.

pork

Serve with any assortment of vegetables, salads and sides- we’ll give you some more recipes for southern varieties of these in the next day or so.

Recipe from Southern Living 2004 (For glazed pork chops) hilarious photo from Nik.

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