In article
>,
"RFC Lurker" > wrote:

> Hello-
>
> At the moment, I'm very, very low on funds and also very hungry :-)
>
> I have in my refrigerator a 3 pound pork shoulder roast and a 10 pack of Sam
> Adams Boston Lager.
> In my pantry, I have 2 medium yellow onions, 2 baking potatoes, a good sized
> bottle of decent red wine, a normal sized can of peas and 2 biggish cans of
> "Italian style" tomatoes, and a can of cream of something (chicken?) "soup".
> I have very little in the way of herbs and spices right now, thanks to my
> very mean soon to be ex wife who spice-napped them all when I was moving
> out, but I do have a half full sea salt grinder and a pepper mill full of
> black peppercorns.
> So, if possible with that list of ingredients, can someone suggest a semi to
> very yummy way to prepare this pork roast? Please keep in mind, that since I
> have very little money right now, I won't be able to purchase any additional
> ingredients , so if you can limit your suggestions to stock on hand, that
> would be swell.
> To cook in/with I have a 12" oven safe frying pan with a lid, and a nice big
> saucepan also with a lid and an electric stovetop/oven with 2 whole working
> burners!
>
> Thanks in advance for any suggestions, and I'll (rightfully) go back to
> lurking now - don't want to upset the cabal/clique :-)
>
> Lurker

Oh please!
There is NO "clique" here!
I'm still fairly new (about 2 years) but did not have any trouble
fitting in!

You have plenty of good ingredients for doing a simple pork roast. I'd
braise it up on a rack so the fat can drain off, and do it pot roast
style with the onions and potatoes. Forget the soup. Forget the peas.

I'd serve the red wine in glasses with it, not cooked with the roast.

Top it with tomatoes and pepper and some sliced onion, all piled on top
of the roast. Use a large pot and put a base of some sort in it. An Iris
steamer insert would work. Put the roast on top of that and surround it
with chunky sliced potatoes and onions, top as mentioned above. Add
enough water to come up about 1/2" up the sides of the roast. You did
not say how much the roast weighed?

Put it on the stove top, covered, on medium/low heat until done. I'd say
probably a couple of hours.

Add salt when done.

Serve the onions and potatoes as a side and defat and reduce the liquid
into a sauce. A very small amount of wine at this point might work if
it's a dry wine.

Cheers!


You really need garlic, but if you cannot buy it........
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson