Pork Shoulder Roast, carrots, parsnips, & turnips

I was hungry for some pork, mashed potatoes, & gravy. I had a 3 lb bone in shoulder roast to do. I would do some carrots, parsnips, & turnips with it on the smoker. To make it easy I got some Bob Evens garlic mashed potatoes & a packet of McCormick’s pork gravy mix. Normally I would do my own but I guess as I get older I look more to short cuts.

I seasoned the roast with salt, pepper, some Penzey’s pork chop seasoning, & oregano. I started my smoker & turned to high. I put the roast in a rack at 3:00 & left on high for a half hour, then went to 275 deg. and placed the rack in a foil lined pan. I added the carrots, parsnips, & turnips at 4:30. & went to 325 deg. At 5:45 the roast was at 165 deg IT so removed it & the veggies to a preheated 210 deg oven to hold while I made the gravy & nuked the mashed potatoes.

I smeared some bread with Fromage Fort & toasted under the broiler to have with the meal. It didn’t melt too good but was tasty. The Fromage Fort idea I found at Saveur. It is just left over cheese, any kind, about ½ lb. Cut in ½ inch squares & shred some in a food processor, add a couple cloves of garlic, & any herbs you like. Then puree, adding dry white wine & thin to a desired consistency. I had leftover shredded cheese from two bags, a small chunk of white cheddar and some shaved parmesan that was drying out. I used olive oil & a splash of red wine vinegar to thin mine instead of wine. A great way to use up odd amounts of cheese & will taste different every time.

My supper tasted great and I have some cheese spread left to snack on.

The Roast

On the Smoker

Sliced

My Plate

Smokin Don