I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 3, 2016

Easy Pork Roast

1 (4 lb.) pork shoulder roast
2 (16 oz.) cans cannellini beans
1 (12 oz.) can beer
1 (28 oz.) can stewed tomatoes, drained
2 large onions, coarsely chopped
10 shallots, peeled
10 cloves garlic, peeled
Salt and black pepper to taste
2 bay leaves; 3 springs fresh rosemary

Preheat oven to 275 degrees. In a large skillet over medium-high heat, brown the roast on all sides, about 10 minutes. Place roast into a large roasting pan. Pour beans, beer and tomatoes over roast. Arrange onions, shallots, and garlic, bay leaves and sprigs of rosemary around the roast, and season with salt and pepper. Cover, and bake for 4 hours. Raise the temperature to 425 degrees, and roast 1 hour more.

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