On 6/14/2012 8:11 PM, Tommy Joe wrote:
>
> I don't use my oven, so roasting out for me. It came out good
> enough for me. First time doing this. First time using the sun dried
> tomatoes. I got a feel for it now. The meat came out just a bit dry,
> but I like it better dry than saturated. It was a two pounder that I
> cooked on low for 90 minutes. I can see from this that I can go a bit
> less next time. I also can see how I can now alter some of the
> original recipe. It was a simple thing to do, except browning the
> meat on high produced a lot of smoke and a somewhat scorches pan
> bottom. It's a reasonably thick pot, but if I'm going to make a habit
> of this method I might want to get one with a thicker bottom. I like
> the way it came out. After letting it cool I put the roast - pretty
> small actually - into an oblong plastic container and put it in the
> fridge. I put the sauce into a separate small oval container so that
> with each newly made plate I can ladle a bit of it out on to the meat
> or taters or rice or whatever I have with it. I am pleased with the
> results and what I learned and for all the advice coming from
> everyone.
>
> TJ

My two favorite braised pork dishes are pork adobo and Okinawan shoyu
pork. Mostly I use cut-up pork butt. I use whole peppercorns in the
adobo and just love biting into a whole pepper. The wife and kids mostly
complain about this ingredient but they're just wimps anyway.