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
1/2 cup warm water 1/2 tsp sugar 1 pkg dry yeastDough:
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.
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
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
use drippings in pan flour diluted with water pepper salt
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.