Lambert & Ewers Smoked Meats

Another delicious way to serve pork after the grill has been put away is to roast. Perhaps the worlds oldest form of cooking. There are two theories of roasting. One, slow and low and two, high then low. Pork turns out best by roasting slow and low. The muscle structure is more delicate than beef and will tend to dry and crack if too high of a heat is applied. Thus, the best way to achieve that golden brown roast flavor and look is to pre- brown the pork in a dutch oven or large deep skillet. I like to fry a couple of pieces of Lambert & Ewers Smoked bacon in the dutch oven or skillet on medium heat. Remove the bacon and make sure the pork is at room temperature and is dry. Add the pork roast, fat side down, to the pan turning until the roast is fairly brown on all sides ( the color will deepen once the roast has finished cooking in the oven). Now cover with your favorite pork rub. The coating from the bacon drippings will really hold the rub nicely. Place on the rack in a roasting pan and cook at 300 degrees for approximately 20 mintues per pound or until thermometer reads 135. Remove your roast from the oven and let rest on a cutting board for 10 minutes. This will let the roast finish cooking to 145-150 degrees and hold the natural juices. Use the fond in the bottom of the roasting pan to make your favorite sauce. Stop by the store and I can show you one of our gourmet finishing sauces to help you with that chore. Try our certified berkshire boneless pork loin roast soon! Be sure to call ahead to make sure we have the particular size of pork roast you will need and always feel free to ask us any other questions you have about our Lambert & Ewers pork products.

Bruce Lambert