We had an amazing pork roast from a local meat guy, Dr. John Bailey, who owns and operates Woodtrail Graziers. They raise Tamworth pigs, a very hearty and lean animal (and a tasty one, too).
Now, I do use vinegar in this recipe. I would say vinegar is a Paleo gray area, but it's not. Vinegar is not technically Paleo. However, it has positive qualities and many will still cook with it without batting an eyelash. Do your research and decide for yourself.
Set the oven to 350
Ingredients:
Pork roast
1 cup apple cider vinegar
1 apple, peeled and purred (or juiced)
1/4 tsp Black pepper
1/2 tsp Oregano
1/2 tsp Basil
1/4 tsp Thyme
1 tsp Minced onion (dried)
1 tsp Garlic powder
1 tsp Sea salt (optional)
Mix the dry spices together, and play around with amounts until you find a good mix for you! I like the above ratios.
Rub the spices all over the roast.
Put the roast bone side down in a roasting pan of casserole dish, using the cut of meat's natural rack.
Add the vinegar and apple purée/juice to the roasting pan around the roast. This will give the roast a mild apple flavor and make your house smell great!
Roast approximately 20 minutes per pound.
We removed the roast from the oven and covered with tin foil while we boiled the brussel sprouts. Just enough time for the meat to rest!
I would definitely pair this with some homemade applesauce next time.
Enjoy!!!
No comments:
Post a Comment