"Spring is the time of year when it is summer in the sun and winter in the shade ." ~ Charles Dickens
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
On spring break last week I went to MIA with our daughter and grandson... saw the Matisse exhibit from the Baltimore Cone Collection. Our other grandson had his school music concert last Thursday... while it was snowing heavily outside! I love his beaming face... he was so excited!!
RECIPE OF THE WEEK
The week's menu is often inspired by what is on sale that week. Last week it was pork shoulder roast and this turned out deliciously tender... seared first for 20 minutes at 500 degrees, then slow cooked at 250 degrees. I wanted a berry sauce... used a favorite jam to create a sauce that complimented the pork very well.
SLOW ROASTED PORK SHOULDER with sour cherry sauce
- 3 1/2-4 pound pork shoulder roast
- 1 tablespoon dried crushed red peppers
- 1 teaspoon garlic poweder
- 1 teaspoon ground ginger
- 2 tablespoons kosher salt
- 1 teaspoon ground white pepper
- 2 tablespoons brown sugar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 jar Stonewall Kitchen Sour Cherry Jam
- 3 tablespoons white wine
- 2 tablespoons balsamic vinegar
- 1-2 tablespoons brown sugar
Preheat oven to 500 degrees F. Mix all ingredients in first group (except the meat) in a small bowl. Rub it all over the roast. Roast at 500 degrees for 20 minutes, then lower the heat to 250 degrees and cook for another 2 hours or so, until the roast is brown on the outside and internal temperature reaches 145 degrees F. Remove from the oven, cover loosely with foil and let it stand for about 15 minutes before slicing.
Meanwhile combine the other ingredients in a small saucepan over low heat until jam is melted and sauce is thickened.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Jimbo's Hambo with Mango Pineapple Salsa
- Wednesdays Unplugged - Apple Spiced Pork Medallions
"Spring is the time of year when it is summer in the sun and winter in the shade ." ~ Charles Dickens
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
On spring break last week I went to MIA with our daughter and grandson... saw the Matisse exhibit from the Baltimore Cone Collection. Our other grandson had his school music concert last Thursday... while it was snowing heavily outside! I love his beaming face... he was so excited!!
RECIPE OF THE WEEK
The week's menu is often inspired by what is on sale that week. Last week it was pork shoulder roast and this turned out deliciously tender... seared first for 20 minutes at 500 degrees, then slow cooked at 250 degrees. I wanted a berry sauce... used a favorite jam to create a sauce that complimented the pork very well.
SLOW ROASTED PORK SHOULDER with sour cherry sauce
- 3 1/2-4 pound pork shoulder roast
- 1 tablespoon dried crushed red peppers
- 1 teaspoon garlic poweder
- 1 teaspoon ground ginger
- 2 tablespoons kosher salt
- 1 teaspoon ground white pepper
- 2 tablespoons brown sugar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 jar Stonewall Kitchen Sour Cherry Jam
- 3 tablespoons white wine
- 2 tablespoons balsamic vinegar
- 1-2 tablespoons brown sugar
Preheat oven to 500 degrees F. Mix all ingredients in first group (except the meat) in a small bowl. Rub it all over the roast. Roast at 500 degrees for 20 minutes, then lower the heat to 250 degrees and cook for another 2 hours or so, until the roast is brown on the outside and internal temperature reaches 145 degrees F. Remove from the oven, cover loosely with foil and let it stand for about 15 minutes before slicing.
Meanwhile combine the other ingredients in a small saucepan over low heat until jam is melted and sauce is thickened.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Jimbo's Hambo with Mango Pineapple Salsa
- Wednesdays Unplugged - Apple Spiced Pork Medallions
