33rd and Galena Pork roast PRINT
|4-5||lb. pork shoulder roast (bone-in gives the best flavor for the carrots, boneless makes for the easiest cutting)|
|1||TB. vegetable oil|
|1-2||TB. 33rd & GALENA|
|1||lb. carrots, peeled and cut into chunks|
|¼||Cup apple juice, orange juice, or water|
Preheat oven to 375°. Wash roast, pat dry. Rub the roast with vegetable oil and then coat with 33rd & GALENA. Peel and slice the onions into thin rounds. Place the onions and carrots in the pan, drizzle with the rest of the oil, and toss to coat. Spread them out, place the pork roast in the pan (on top of some onions is good but the carrots should be exposed). Roast at 375° for 15 minutes, then reduce heat to 325°. The roast will need about 2 hours total cooking time with the bone in, a bit less for boneless. If in doubt, use a meat thermometer; just remember meat will rise about 10° while resting. Stir the carrots and onions every 20 minutes or so, sprinkling with the juice or water after the first hour. Remove the roast at least ten minutes prior to serving.
Prep. time: 15 minutes
Cooking time: 2 hours
Servings 15; Serving Size 3 oz. meat (90g); Calories 170; Calories from fat 100; Total fat 11g; Cholesterol 45mg; Sodium 55mg; Carbohydrate 4g; Dietary Fiber <1g; Sugars 2g; Protein 13g.