[CH] Pork & Smokin' Chipotle Sauce

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: green56: "[CH] Dan*T's Inferno Raspberry Chipotle..."
• Previous message: green56: "[CH] Colours..."

'Heads,

Well, I made it and it was sssssoooooo good!  Not a bit left!

green's Pork Roast w/MTW Smokin' Chipotle Sauce

1, 2.5 lb bone-in sirloin pork roast
Some thick sliced, smoked bacon
One medium onion, sliced thickly
Some flour
Father Jim's chipotle powder
A bunch of peeled garlic cloves (to taste; I used maybe 15)
Father Jim's Smokin' Chipotle Sauce
Garlic Garni
onion powder

Brown bacon until crisp in an oven proof dish.  Drain bacon, crumble and
set aside.  Peel as many garlic cloves as you want to insert in pork
roast.  Cut holes all over roast and insert garlic cloves far enuff in
so they don't pop out.  Dredge roast in flour to which a decent amount
of Father Jim's chipotle powder's been added.  Quickly brown roast in
bacon grease, remove from pan and set aside.  Drain off bacon grease
from pan.

Layer pan with sliced onion.  Place roast on top, and *gently* drizzle
Father Jim's Smokin' Chipotle Sauce on the top of the roast so that it
just barely rolls down the sides.  The idea here is not to drown the
roast in the sauce, but to put enuff on so that as the roast cooks a
crust is formed.  Sprinkle very generously with Garlic Garni and onion
powder.

Roast in slow oven (250-300 degrees, F), covered, for about three
hours.  Check on roast periodically and gently drizzle additional
Smokin' Chipotle Sauce as needed to build up the crust, but again, don't
drown the poor roast!

Roast is done when it pulls away from bone.  Slice and serve with pan
drippings, carmalized onions, and crumbled bacon over the slices.  You
may want to have some additional Smokin' Chipotle Sauce in a gravy boat
on the side.

Very good.  Oh!  SO VERY GOOD!!!  :)

green

• Next message: green56: "[CH] Dan*T's Inferno Raspberry Chipotle..."
• Previous message: green56: "[CH] Colours..."