Sour Pork Roast

I got this one from a young friend who is an up and coming chef.

Category: PORK
Serves: 6

SOURCE	SCOTT TUCKER                                          
	(Western Italian - border of Germany)                          

3lb Pork Roast
2 oz Lard
1 fresh rosemary sprig
4 bay leaves
4 or 5 cloves
1 large onion finely sliced
1 clove garlic finely chopped
1 cup dry white wine
1 cub white wine vinegar
4 cups broth

Brown the meat in the lard, then add spices, onion, wine, and vinegar. Simmer and turn for approx. 1 ½ hours or until the internal temp. of the meat is 180 degrees. Add broth as needed. Remove spices before service. Slice and serve with sauce and onions.

-Note, putting spices in a flow through bag during simmering makes them easier to remove.

-Recommended sides:
Fried Zucchini
Roasted red potatoes

Dear Shadows,

Made this yesterday…it was fabulous! My congrats to the up and coming chef. Regards, Paula

Glad you enjoyed it! Your message has been delivered to Scott Tucker, listen for and watch for that name you will be hearing and seeing it often real soon!


If this young person does not have employment at a 5 star eating establishment they should have!

This recipe was fantastic! I served it with Aline’s “Herbed Tomato Salad” and some grill roasted potatoes to my husband’s boss and his wife on Friday night and they could not stop talking about the meat!

It was a great hit!