Roasted Pork with Whiskey Plum Sauce

My mama makes a MEAN Pork Roast.  It’s “slap your mama good”..pardon the pun!  My family and I grew up eating her roasts on Sundays and holidays, and the taste always conjures up those memories.  Lavish, over-filled plates of roasted meat, rice and gravy and fresh from the garden vegetables or ones pulled from the freezer from last summer’s harvest.  It conjures family and community and glorious chit chat that I long to remember and revel in my heart and mind.  No matter how many times I make Roasted Pork, it seems I always find myself dialing her number and asking the specifics of her recipe yet one more time.  Her tips no doubt change with each call…and that’s probably on purpose, don’t you think?  I mean, the magic she’s putting into her roast is her magic…the love and pixie dust she puts into her food is hers alone.  That magic is hard to communicate on a recipe card or pinterest board, or even in a phone conversation.  But still…I call, I ask, I attempt.

My Roasted Pork is a “riff” on my mama’s roast.  She would say, “well, you’ve gone and messed it up” but au contraire!  “Mama…wait ’til you get a load of this…and a taste!”  ROASTED PORK with WHISKEY PLUM SAUCE .  The sauce may change your life!  The tanginess of the plums marries so beautifully with the richness of the pork.  The faint sweetness of the whiskey is a delicious and unexpected note.  Pour the sauce over the meat and vegetables as you serve or on the side as I have done and then make sure you have nice bread on the table to help clean the plate of all the saucey goodness!

Roast Table View
ROASTED PORK WITH WHISKEY PLUM SAUCE

INGREDIENTS:

  • 3 – 4 pound pork butt roast
  • Extra Virgin Olive Oil
  • 2 Plums, pitted and quartered
  • 1 Large Yellow Onion, quartered
  • 2 Cloves Garlic, minced
  • Couple Splashes of Worcestershire
  • 1 Tbsp chopped fresh Rosemary
  • 1 lb carrots
  • 6 – 8 Red Potatoes, diced
  • 1 Cup Chicken Stock
  • All purpose Flour
  • salt and pepper
  • 1 shot of Whiskey (optional and I used Jack Daniels)
  1. Turn oven to 325 Degrees F.
  2. Place 2 Tbsp EVOO into Dutch Oven.  Turn stove top on high and heat oil (watch carefully…don’t burn the oil).
  3. Salt and Pepper your Pork Butt on all sides.  Don’t skimp…the roast can take it!
  4. Now sear the meat on all sides.  Make sure you end with fatty side up.  This way, the fat flows down into the meat while it’s roasting.  Juicy!!!
  5. Once the meat is seared, throw in your onion, minced garlic, plum and chopped rosemary… turn heat to med. high.
  6. Now douse with two or three splashes of Worcestershire Sauce over meat, plums and veggies.
  7. Pop into the 325 Degree oven…UNCOVERED.  It should look something like this going in…Roast Into Oven
  8. Walk away and cook for two hours.  Your home will be filled with the most delicious aromas.
  9. At the two hour mark, add your carrots and potatoes to the dutch oven.  I like to make sure I salt them as I layer the vegetables.  I also put a bit of the cooking liquid over the potatoes and carrots before returning to the oven.
  10. Set your timer and cook uncovered, one additional hour.  At the end of that time, your pot should look like this…Roast Out of Oven
  11. Turn off oven.  Remove the roast, potatoes and all but TWO carrots from the Dutch Oven onto a Serving Platter to rest.  Cover lightly with foil.
  12. The broken down bits of heaven that are left in the dutch oven should look like this and you are about to make sauce magic out of them.The Makings of the Plum Sauce
  13. Dump this mixture into a blender, reserving 1/4 quarter cup of the liquid drippings and leaving in the dutch oven.
  14. Pulse the roasted veggies and plums until pureed.
  15. Meanwhile, heat the reserved roasting drippings over a medium high heat.  Once bubbling, scatter a couple Tbsp flour into the reserved liquid and make a roux.  The flour will ball up immediately and at this point you will need to whisk in the chicken stock slowly.  Whisk out any lumps as it begins to cook and thicken, about 3 – 4 minutes.  It should look like this…Roux
  16. Return the roasted plum and vegetable puree’ back into the pot and cook on medium, stirring to heat through.
  17. Add the shot of whiskey and stir (optional).  Wait for the alcohol to cook out, about a minute, and then taste for salt and pepper.  Add as needed.  You may not need very much, if any, because you layered with salt as you added the vegetables to the roast.
  18. Simmer on low for about five minutes or until ready to serve.

Enjoy this meal anytime but it’s especially great for Sunday Suppers, Holiday Celebrations and Friends and Family Gatherings!  And one more thing!!!…Roast Pork leftovers make excellent Pulled Pork Sandwiches later and I will be sharing my crave worthy BBQ Sauce in an upcoming post that you will want to make again and again!

Until then…Cheers!!!  XOXO

Roasted Pork and Sauce
ROASTED PORK WITH WHISKEY PLUM SAUCE

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