In article
>,
"RFC Lurker" > wrote:

> 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!

This last part is the only problem I see. Pork shoulder is really
wonderful cooked low and slow. I'd rub it with the salt and pepper and
cover with foil and cook in an oven at 275-300 for five hours. If you
really want to be fancy, pour half a bottle of beer on them, but if you
like beer, I'd just drink it (I don't like to drink beer myself). When
the pork is finished cooking, take it out and tent it with foil. I'd
slice up the onion, and use oil if you have it, or spoon some drippings
from the pork if you don't, and cook them over medium to medium low heat
to get them nice and soft and sweet, add a can of tomatoes and cook it
down, you can add beer or wine here also, or just reduce and taste for
seasoning, use as a sauce over the meat. If you have a microwave, I'd
poke a potato and cook it almost all the way, then turn the heat up in
the oven and finish it there. If not, scrap the sauce bit, and peel and
dice potatoes and fry with the onions to make a nice side dish. Serve
the canned peas as your green vegetable.

Regards,
Ranee (who is shredding pork shoulder tonight with s & p, garlic and
cumin, and serving with brown rice, corn tortillas, shredded lettuce and
salsa)

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