Roast Port and Kledniky (Ma)

Notes

3.87 lb roast took 1h 45m in 350 F
3.87 lbs
pork shoulder blade boston boneless

1/2 hour per pound
Use temperature probe

Start kledniky before roast is finished
Must cook onions until mushy for mushroom gravy

Kledniky

1/2 cup warm water
1/2 tsp sugar
1 pkg  dry yeast

6 cups flour
1/2 tsp salt
2 eggs
Handful of bread crumbs (from one slice of bread)
1 cup warm water
1/2 cup milk

Mix dough. Add water as needed. Let dough rise for one hour. Divide into 3 or 4 smaller loaves. Boil water with 1 tsp salt. Let rise again. Boil loaves for 15 to 20 minutes at medium heat, turning loaf half way through.

Prick loaves with toothpick to allow steam to be released.

Sauer Kraut

melt margirine
4 slices bacon, sliced into small strips
1 onion diced (finely chopped)
(Cook bacon then add onion)
cook than add sauer kraut
1 (16 ounce) jar white wine sauerkraut - rinsed and drained
(use good quality sauerkraut)
salt and white pepper to taste
bay leaf
add cold water
Taste before adding sugar, add suger to taste if too sour

1 teaspoon cornstarch, or more as req. to thicken
1 teaspoon caraway seeds

Mushroom Gravy

melt butter in pan
saute 1/2 onion minced finely until transparent / soft
add 1 can mushroom soup and 1/2 can half and half
add salt and pepper to taste
1 table spoon sour cream
1 table spoon flour in half and half

Gravy

use drippings in pan
flour diluted with water
pepper
salt

Pork Roast

5 pounds pork shoulder blade roast

4 pounds boneless pork loin (rolled, or 6-pound bone-in pork loin or 
6-pound Boston butt or pork shoulder) 

350 degrees
celery on bottom
garlic cloves pressed into roast
salt and pepper
Lawreys seasoned salt

Preheat oven to 350 degrees F (175 degrees C). 

Cook uncovered

Arrange the onions in the bottom of a large roasting pan. Pour in the beer. 
Place the roast, fat side down, on top of the onions. Cover the pan with foil. 

(fat side up)

Roast 1 hour in the preheated oven. Remove foil, turn roast, and score the 
fat. Continue roasting 2 1/2 hours, or to a minimum internal temperature of 
145 degrees F (63 degrees C). Remove from heat, reserving pan juices, and 
let sit about 20 minutes before slicing thinly. 

Remove your pork roast from the oven when its actual temperature is 
5 to 10 degrees below its target temperature (145 F).

In a saucepan, bring the reserved pan juices to a boil. Mix in the butter 
and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. Serve 
with the sliced pork.