Try one of our delicious pork recipes
Next Day Pork Roast
About a 4 lb.-bone-in pork roast
3 to 4 T. of your favorite spice blend
3 T. canola or olive oil
1 C. diced onions
1/2 C. diced bell pepper
6 small new potatoes, whole
3 carrots, peeled and cut into 3-inch pieces
About 4 C. of water
About 1 1/2 T. cornstarch mixed with 1 T. cold water
Coat roast with brisket rub or favorite spice blend. Refrigerate for at least 20
minutes up to 2 hours.
Place canola or olive oil in large roasting pan. Add roast and brown on all
sides on top of stove. Add onion, bell pepper, new potatoes and carrots and
Pour 4 cups of water over vegetables in pan. Cover roaster. Bake at 250 degrees
overnight (8-9 hours).
Cool. Refrigerate at least 2 hours. Remove grease from top. Remove meat and
vegetables from pan.
Heat gravy. Thicken as necessary with the cornstarch/cold water combination.
Season to taste. Add meat and vegetables back to pot. Heat through. Serve over