Bone In Pork Roast
Bone In Pork Roast
Sorry that this post is a day late but our server went down yesterday and didn’t come back up until tonight.
Last night I made something that we rarely have a chance to get anymore, pork roast. If you have been reading along since I started this last year you are probably saying “shes done lots of pork roasts this past year” but I have not had the chance to do an old fashioned roast on the bone like my kids and I and hubby grew up eating. For the past few years it is very hard to find a bone in roast that used to be so common, all we find locally is the boneless cry-o-vac packs of pork loins, we miss those bone in roasts that have a taste more like we grew up on. For the last 20 or so years pigs have been bred on the lean side to cut out most if not all of the fat they used to have, that to me has also resulted in a great loss of taste in most pork products, the meat while it is not bad, does lack the moistness that pork used to have. I miss the great pork of old and wish we could get these bone in roasts more often. I love making stock from the bones when the roast is finished, it is so much better than any you could buy out there, and you can control the salt and seasoning in it so it is better for you too.
Last week when I went grocery shopping, at our favorite market Rouse’s, as I came to the pork section in the meat case my eyes fell on this roast and I literally ran to it and grabbed it up with a frenzy! There was an elderly woman at the meat case a few feet away and she broke into a wide smile and said “I see you went for that bone in roast. If I wasn’t a widow and had someone to share that nice roast with I would be fighting you for it” I did offer to bring her a plate when I made it but she declined, I would have brought her a nice plate too, I love feeding others something I know they really enjoy. You probably think I am really silly for getting so excited about a roast but I have been missing them forever and am so happy that Rouse’s now seems to have them sometimes. If you live anywhere near one of their stores please go in and try their offerings, I have found the store here small but really well stocked with great high quality items at good prices.
When we got home I called Matt and told him what we had bought and he said to remember he loves his mamas cooking and to be sure and let him know when I was going to cook it. I called him yesterday and let him know I was making it and he was a really happy camper when he came for his plate last night.
I cooked it very simply, just rubbing it with some smoked sea salt, fresh ground pepper and a bit of rosemary and garlic powder. I let it come almost up to room temperature and then into the oven at 375 degrees for 90 minutes. It came out perfect, the meat was moist and very tender and it developed a nice crispy exterior. Hubby and I had a nice quiet dinner and Matt came about an hour later and ate to his hearts content, he took the last of it home with the rest of the potatoes and the gravy, he nicely left the cauliflower sitting on the table, he said he didn’t want to take everything………like he was actually EVER going to even try the cauliflower! When he first got here and looked at the potatoes he said “Hey mom, whats with the olives and potatoes in that bowl? Did you guys eat that stuff? I thought you don’t like olives?” He had never seen the colored potatoes and was fascinated with them, but he sure did eat his fill of them when he sat down, and he took the rest home. I cooked them simply, steaming them in the pressure cooker and them adding a bit of butter and parsley and garlic when I took them out of the pressure cooker.
All in all this pork dinner brought back nice memories of when the boys were younger and we all sat around the table and had dinner together.
I think we should all start a movement to bring back the tasteful bone in pork roasts!
This sounds delicious. Is that a rib roast? I’ve never roasted pork before. I will keep my eye out for a bone in pork roast. I hope California doesn’t outlaw it like it did Happy Meals. (Just kidding)
Kuby, the roast is just labeled as a Pork Center Roast at my market, sometimes it will be labeled as a Pork Loin Roast too. I managed to get another smaller one this week and the meat manager said when he does get them they get snapped up very fast. The good thing is this local grocery chain has their own pork farm so they are able to bring them in now that they know more people will pay the higher price for them, it still amazes me that the price is so much lower for a processed boneless roast that is cry-o-vac packed, you would think that the bone in roast that requires less labor would be lower priced but the reverse is the norm, the same cut of boneless roast was priced at $2.19 and the bone in roast was $3.69 per pound. Either way I am happy to pay whatever I can manage on our budget to get what we enjoy, even if it means getting a little less of it at times, I get to make great stock from the bones so it is worth it to me.