Friday, February 24, 2017

RECIPE: Nana's Pork Roast & Cuban Pork Roast Sandwich!

Ok, I've been cooking all week long and ready to share the 5 recipes I had originally planned to share with you each day this week!  From Pork Roast to Mushroom Fontina Quiche, these 5 recipes are easy to make and go well together if you just use your imagination! 
I'm posting the first one today!!
Recipe #1 is Nana's Pork Roast.
Tomorrow I'll post recipe #2!  
Let's get signature
Nana's Pork Roast
Preheat oven to 325.  I used a 7lb pork roast and it took 5 hours to roast. Cut slats  in the skin of the pork and on the bottom and sides.  Mix together (3 tablespoons each) thyme, rosemary, sea salt, olive oil and garlic powder.  This will create a nice meat rub to fill slat holes with and to rub down the meat all over.  Cover and let marinate for 1-2 hours.  After time is up, remove from refrigerator and put in the oven uncovered for 5 hours.  Skin will be CRUNCHY and meat will be done enough, tender and juicy.  Let rest for 1/2 hour, then slice to serve....yummy!
Cuban Pork Roast Sandwich

Make a delicious spread with hamburger relish (3 tablespoons), mayonnaise (3 tablespoons), onion powder (1 teaspoon), minced garlic (1 tablespoon) and a yellow mustard (1 teaspoon).  Make to your liking adding and taking away a little of each of the ingredients.  Don't add more than a teaspoon of mustard otherwise it will overpower the flavor of the spread.  Mix together thoroughly and refrigerate for one hour. 
This combination of ingredients makes this spread the perfect topping to pair with pork!
Add spread to your onion roll or any kind of roll you like!
Add pear slices,
if you so desire!
I used apples ;-)!
Fruit gives this
sandwich a
orchard feel and flavor!
Add a few slices of sweet Vidalia onion.

So delicious I just had to video tape this but you can still see where everything else has been added.  I topped with my shredded roast pork, sliced apples and drizzled with a little more of my special spread on top and take a