Pork Pot Roast with Yuca

One of the local grocers had pork blade roasts for a really good price. And they had beef chuck roasts buy on, get one free. Of course I bought two chuck roasts and if I still had a freezer I would have bought more! Back to the pork. I really enjoy pork and sauerkraut however DH and Red, well not so much. So I started thinking, well maybe I'll prepare it Spanish style, like my ex-mother in law Zoriada taught me... Nah I'm not in the mood for that. OK start searching. I checked out the Food Buzz dot com and found some awesome recipes but, I either didn't have all the ingredients or ednough time to prepare it. I hate it when that happens [grrr]
Finally, after quite a bit of searching I came up with this recipe. This pork recipe is rated with five stars and calls for a Boston butt roast. The blade is the lower cut of the Boston Butt.

Simmered Boston Butt Recipe

* 1 (about 4 pounds) pork shoulder roast (pork butt)
* 2 tablespoons vegetable oil (evoo)
* 1 can (10 3/4 ounces) condensed cream of mushroom soup (cream of chicken)
* 1/2 cup water
* 1 cup chopped onion
* 1 teaspoon salt
* 1/4 teaspoon pepper
* dash ground cayenne pepper(1/8 teaspoon)
*1/4 teaspoon marjoram (my addition)
* 1 bay leaf
* 1 1/2 pounds potatoes, quartered
* 4 medium carrots
* 2 teaspoons Worcestershire sauce

Brown roast in hot oil in large Dutch oven. Pour off fat. Combine soup, water, onion, salt, pepper, and cayenne pepper. Pour over roast. Add bay leaf. Cover and simmer 1 1/2 hours, stirring occasionally. Add potatoes, carrots, and Worcestershire sauce. Cover and simmer 30 minutes, until vegetables are tender. Remove bay leaf. Remove pot roast and vegetables to a serving platter, reserving drippings. Cook drippings over medium heat; let simmer until slightly reduced, and serve the juices with roast.
posted by Burbage (southernfood.about.com/od/porkroasts/r/blbb403.htm)

Just like my Dutch Oven.... Very nice!  Cuisinox Elite 3.2 Quart Covered Dutch Oven

Believe it or not, I used cream of chicken soup instead of cream of mushroom. If you are a regular read, and I hope you are, then you know how much my family enjoys spicy food. Because of that, I added just a bit more cayenne pepper, to the tune of 1/8 tsp. Rather than potatoes and carrots, I served the pork roast with yucca.

Yuca with Garlic (Yuca con Mojo)

* 1 - 1 1/2 pounds yucca, peeled and cut into chunks
* 1/2 teaspoon salt
* 1/4 - 1/2 cup olive oil
* 1/2 onion, diced
* 6 cloves garlic, minced
* 1/2 teaspoon lemon juice
* 1/2 teaspoon lime juice
* salt & pepper to taste

Place the yucca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 20 minutes. Check the yucca occasionally, not allowing it to get too soft. It should feel similar to a cooked potato. Drain, and place yucca on a plate. When cooled enough to handle, split in half and remove any hard fiber stands from centers.

Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. I start with 1/4 cup oil and add more as needed. You have two options here: 1- Pour the hot olive oil mixture over the yucca, and serve immediately. Or 2 - Add the yucca to the pan, toss to coat, salt & pepper to taste, and then serve. The 2nd option works better if you need to reheat as the yucca absorbs the oil mixture pretty quick. Red was working and would be eating his later on thus my choice of adding the yucca to the olive oil mixture.

Red asked his dad where I came up with these recipe ideas. He said the roast was so good it was Ridiculous![big smile]

Are you hungry? 


MAC said...

This reminded me of a question a young lady asked at one of my book signings. She wanted to know which part of the pig did the pork come from. No I didn't laugh but it was hard not to.

redkathy said...

You have great self control my friend LOL

Dr. Lauren said...

Wow, this looks amazing. Yuca is my favorite root, besides sago.

redkathy said...

Dr Lauren - Yucca is really good. Haven't tried sago just yet. Guess I need to put it on my "to try" list!

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