Aug 15 2015
We have been eating a lot of sandwiches lately and I was
hungry for some meat and potatoes with gravy! I had a piece of pork butt I had
cut off a whole one thawed out. It was just over 2 pounds. I decided to just
cook it as a pork roast.
For sides I would have some mashed potatoes, Pioneer brand
country gravy mix and some fried corn. I made up the mashed potatoes while the
roast was on with some red potatoes, butter and sour cream.
The corn was a day old that I nuked two ears and cut off the
cob. I mixed in some chopped onions and red peppers and fried in a little oil
and butter.
I started my Traeger and heated to 200 deg. I cut some slits
in the pork roast and stuffed in some garlic then seasoned well with some Rufus
Teague rub. It went on the smoker at 4:00 and after a half hour I stared easing
the temp up and ended up at 325 deg. grill level temp. It took just over two hours to get the roast to 170 deg. IT
I had the gravy made and the corn on when the roast was
done; I tented it with foil to rest while I finished the corn and heated the mashed
potatoes up.
My wife thought the roast was a little too fatty, I liked it,
and it was a good pork fat taste. She would prefer a little dryer loin roast.
The only thing missing for me was a big slice of bread and butter to make it
perfect!
Pork seasoned
Pork butt is done
Country gravy
Fried corn
Pork resting
Sliced
My supper
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