RECIPE AND PHOTOS SUBMITTED BY Irma’s Ivy Lane
A perfect winters day to have the oven on ….
Pork Shoulder Roast
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Irma’s Ivy Lane -I added a couple inches of water before browning. Temp was 400 degrees.Once brown, I filled roaster half full of water & covered with lid still at 400.After 2 1/2 hrs I added several large white potatoes & a lg bag of baby carrots.Add more water if needed and roast 2 hrs more.( Don’t let it go dry) At the end I only had 3-4 cups of liquid which makes a nice gravy.I use a large black speckled enamel roaster with lid. I have 3 different sizes I use a lot!Also your roast needs some fat so place it fat side up.That browns nice & seals in at the juices & flavors.I browned it in the oven which took an hr or so.
seasoned with salt & pepper….
pork roast is nicely brown, now it’s covered for a slow afternoon roast. ……
a couple hours before it was done I added baby carrots & potatoes.
A simple dinner very tasty & tender.
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