Slow cooked foods are so comforting when the weather becomes cooler aren't they?
I decided to add coffee to my braising liquid to this delish roast just to see what the coffee trend fuss was all about.
Well, it gives a lovely dark rich colour but, it does not change the flavor at all.
It's over all effect is that is has a fabulous glossy gravy.
*If you don't have instant coffee/espresso, just use your regular ground coffee and strain it after cooking*
Step 1: Ingredients
1 3-5lb pork butt/shoulder roast
2 tbsp. EVOO
2tbsp dried oregano
1 tsp instant espresso powder or coffee
1 tsp salt
1tbsp smoked paprika
1 tsp garlic powder
1/2tsp ground sage
1 tsp peppercorns
2 tsp pepper flakes
1/2 cup red wine
1cup green olives (opt.)
1 5lb boneless pork sirloin roast, centre cut,
Step 2: Prep
Rub the dry herbs and spices all over roast and place in a plastic bag with a zip lock, squeeze out all air and marinate min. 1 hr or up to 24 hrs. Remove roast from refrigerator 1 hr before roasting, bringing the meat to room temperature, relaxing the muscle fiber.
*This can also be frozen and ready to go when needed. If popped in the oven frozen, the cooking time will increase by approx. 1 hr.*
Brown Roast on all sides with oil.
Pour wine over top. Braise, reducing for 1min.
Place roast on a pan, pour juices over the roast; place in oven.
Roast at 375F for 2-3 hrs, covered with foil for 2 hrs, turning every 1/2 hr.
Remove foil and continue cooking for another hour.
If the liquid evaporates too quickly add more wine or water.
Let rest for 15min covered with a foil tent, before slicing thinly.
Gravy: Strain juices through a small sieve, directly into a small saucepot.
Add 1tbsp water to cornstarch, stir to mix well and pour juices into the pan.
Bring to a boil stirring constantly, reduce heat and continue cooking to desired consistency.
Add olives and cook 1 more min.
Crockpot Method: Place 1-2tbsp vegetable oil in a preheated skillet. Place roast in and sear on all sides until golden brown. Place the roast into the crockpot and turn dial to slow for 6-8 hrs. Proceed with recipe.
Step 3: Veggie Chips
3 beets, washed and peeled
1 yam, peeled
3 potatoes, peeled, washed
vegetable oil for frying
Slice paper thin in a food processor, mandolin or by hand.
Heat a heavy bottomed pot with 1" of oil to 365F, or drop a small piece of potato into oil, if it sizzles immediately, it is ready.
Begin to fry potatoes, then yam and lastly beets so as not to transfer the colour.
Remove with a spider or slotted spoon and drain on paper towels, sprinkle with salt.
* These can be lightly sprayed with oil and baked, turning to crisp half way through baking*