The following “Yummy Tummy Pork Roast” recipe is from blog reader John M. He says: “This is by far one of my ‘keeper’ recipes.” The directions are simple:
Prepare a “slab” of pork usually 2 to 3 pounds by rinsing the meat, placing on a work surface and rubbing it with maple syrup then salt and pepper, and finally coat it with a generous layer of flour. Transfer this to a hot pot (cast iron my choice) on your stovetop and sear all sides till browned. To this pot add a whole diced white onion, 32 oz of chicken broth, and 12 oz water.
Place the uncovered pot (as you do not want to steam the roast) into an oven set at 400 degrees F. Bake it until done. This could be up to four hours, depending on the thickness of the roast.
When ready take the roast out of the pot and place it on a serving plate to “ rest”. Turn off your oven.
Place the pot with the drippings back on a stovetop burner, set to high heat. Mix in about a 1/4 cup flour, whisk into until blended, then add about 1/2 cup of milk (remember when making any gravy you can always add flour until you add the milk never ever after). Keep stirring until it thickens up. Serve this gravy with the meal. It is ohhhhh sooooo good.
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Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!