CSA pick up September 4, 2013
The heat wave has gone and Marc and I are now drawn to putting things in the oven rather than the bbq. AND now that the kids are back at school, it's time to have a meal that can supply cold cuts for the days ahead. As a kid, we never had store bought cold cuts, pre sliced ham and the like. We had a roast chicken on Sunday night, and chicken sandwiches for Monday and Tuesday lunch. A roast pork or beef sometime during the week, then thinly sliced pork or beef sanwiches for the rest of the week. When you roast your own meat, you know exactly what is in the sandwich that you are sending your child to school with.
Tamworth pork shoulder roast
Tamworth bacon (to have a fabulous BLT with a Manitoba tomato)
Pork ham steaks
Tamworth rind on bacon (to have a fabulous BLT with a Manitoba tomato)
To roast your pork roast, be sure to thaw it completely, and bring it to room temperature. Season as you would like and roast in a 325degree oven for about 30 minutes per pound of roast. Though some people like to have their roast in a pot alone, I like to cover the bottom of my heavy cast iron roaster with potatoes cut into quarters, and a few cloves of garlic. I season my roast well with salt and pepper, maybe a sprinkling of mustard powder, and some dried parsley. I put my roast on top of the potatoes then add about a cup of cherry tomatoes on top of the roast. I put the lid on, toss the whole thing in the oven and walk away from the whole thing for an hour and a half or so before checking in on it again.
Let your roast rest for 10 minutes or so before carving. This helps the meat re-absorb the juices making for a delicious meal!