So I’m closing the books on ol’ 11 and onward and upwards to number 12. I’m on to bigger posts for MR Fodder, better resumes and interviews for that whole under employment thingy, and finally putting a couple of things to right that have been eating at me for a while. Fair warning – I’m enlisting everyone and everything I can think of to make it so… short of dousing myself in chicken blood and dancing naked under a full moon…. it really doesn’t work, you’ll have to take my word on that one.
Starting with day one – the New Years Day Dinner. Every culture has some food talisman intended to generate health, good luck, immense wealth. The Peruvians chow down on potatoes cooked with saffron to emulate pots of gold; Asians munch on super long bundles of noodles twined into a ball to bring good luck; Italians mound on the lentils (because they look like little coins) in hopes of a prosperous year and in Turkey it’s pomegranates for fertility…Here in the South, we’ll eat just about anything that looks even remotely like money… So I’m not taking any chances…
Pork – so we’ll be well fed and, well… fat
Copper Pennies – the carrot ones – you know, ’cause they look like coins
Black-eyed Peas – for even more coins
A Big Pot O Greens – for, you know… greenbacks
and since I’m going all in for total benefit this year –
Onions – for health, longevity, disease prevention, and…. beauty.
Hey, we could all use a little help in that arena….
Since its a lot of stuff, We’ll deal with the meat first and get to the veg in the next post.
Honey Lemon Brined Pork Roast
Serves 6 to 8
1/2 Cup Honey
1/4 Cup Salt
1/4 Cup Brown Sugar
32 Ounces Water
4 Bay Leaves
1 Clove Garlic Crushed
1/2 Teaspoon Poultry Seasoning
1 Teaspoon Red Pepper Flakes
1 Lemon Sliced Thinly
2 Tablespoons Oil
1 Gallon Zipper Bag
Medium Sauce Pan
1 – 4 to 5 Pound Boneless Pork Butt
2 Tablespoons Brown Sugar
1 Teaspoon Salt
1 Teaspoon Ground Black Pepper
Roasting Pan with Rack
Small Mixing Bowl
- In the medium sauce pan, add all the brining ingredients except the lemon slices and bring to a boil
- Remove from the heat, add the lemon slices and allow to cool completely
- Place the pork butt, and all the brine into a gallon zipper bag and squish down to remove all excess air from the bag
- Place in the fridge and allow to marinate overnight – Remember to flip the bag over a couple of times during the brining
- The next day, Drain off the liquid and lemon slices and discard
- Preheat the over (or your outdoor grill) to 225
- Pat the roast completely dry with a paper towel
- In a small bowl, mix together the sugar, salt and pepper and thoroughly rub all the dry mix into the pork
- Allow the roast to sit for 15 minutes after coating
- Place the pork on the rack in the roasting pan and slow roast for 4 to 4.5 hours – or – until the internal temp reaches 150 degrees.
- Remove from the oven and allow to rest for 15 minutes before carving