Monday, March 4, 2013
The Pork Diaries: A Roast and A Quiche
When Chris and I did the hog this year, one of our decisions was to use a lot of the shoulder meat to make sausage. As a result, there aren't many shoulder roasts - also called butt roasts - in the freezer. But I had been wanted to try slow roasting one after marinading it in Goya's Mojo sauce - so I dug around and found a little blade roast to cook.
We let it marinade over night in the sauce, then I let it cook on the grill, offset over charcoal, at between 250 and 300 for a couple of hours. That's a tasty sauce - I'm going to use it again.
These are made with the farmhouse breakfast sausage from the butchering episode, so kale that I sauteed in the sausage fat and some beer, a mixture of jack and cheddar cheese, and a teaspoon of dehydrated onions in each. I follow a Betty Crocker recipe for the quiche and we use frozen pie crusts.
The recipe calls for five eggs each - and guess what? I had a new dozen from Public House Produce. I put them to good use - we have quiche for days!