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20220306_171951

JERK APPLE ROAST PORK

JERK APPLE ROAST PORK

Ingredients

1 Pork Shoulder
3 tbsp Jerk Rub
3 pinches Salt and Pepper
2 tsp Ginger and/or paprika spice
3 Apples (cut in thick circles)
Fresh Herbs (thyme, bay leaves, rosemary etc…)
3 tbsp Green Season

Directions

Begin by removing any excess fat from the pork shoulder.
Tie the roast with kitchen twine, to ensure the roast stays together while roasting.
Season with powdered spices and olive oil, let sit for overnight or for a few hours before cook time.

The next step is to get the oven and oven safe roasting pan ready (pre heat to 400 degrees), while you sear each side of the pork shoulder in a heavy bottomed pan (cast iron works great).
Before searing, scrape off excess seasoning to get a more full coverage sear without burning.
Once seared and the oven is heated, line parchment paper with half of the apple slices,
Baste the pork shoulder with the green season, the place on apple slices and herbs on top.
Wrap in a triple layer of parchment paper and place in roasting pan.
Roast for 2 hrs.

After 2 hours, carefully remove roast from parchment paper wrap and place in the roasting pan and continue roasting for 20 to 25 more minutes uncovered.
Once pork has browned enough to your liking, remove from oven and let sit for at least 20 minutes before making the first slice.
Reserve enough juice to use as gravy, or you can simmer the juices produced in a sauce pan with a few more spices and a cornstarch slurry for a thicker gravy that can also be stored for future use.

20220306_171951

JERK APPLE ROAST PORK

A delicious and easy way to add great flavor to roast pork.

Category, ,

Ingredients

1 Pork Shoulder
3 tbsp Jerk Rub
3 pinches Salt and Pepper
2 tsp Ginger and/or paprika spice
3 Apples (cut in thick circles)
Fresh Herbs (thyme, bay leaves, rosemary etc...)
3 tbsp Green Season

Directions

1

Begin by removing any excess fat from the pork shoulder.
Tie the roast with kitchen twine, to ensure the roast stays together while roasting.
Season with powdered spices and olive oil, let sit for overnight or for a few hours before cook time.

2

The next step is to get the oven and oven safe roasting pan ready (pre heat to 400 degrees), while you sear each side of the pork shoulder in a heavy bottomed pan (cast iron works great).
Before searing, scrape off excess seasoning to get a more full coverage sear without burning.
Once seared and the oven is heated, line parchment paper with half of the apple slices,
Baste the pork shoulder with the green season, the place on apple slices and herbs on top.
Wrap in a triple layer of parchment paper and place in roasting pan.
Roast for 2 hrs.

3

After 2 hours, carefully remove roast from parchment paper wrap and place in the roasting pan and continue roasting for 20 to 25 more minutes uncovered.
Once pork has browned enough to your liking, remove from oven and let sit for at least 20 minutes before making the first slice.
Reserve enough juice to use as gravy, or you can simmer the juices produced in a sauce pan with a few more spices and a cornstarch slurry for a thicker gravy that can also be stored for future use.

20220215_183255

Country Style Pork Ribs

Country Style Pork Ribs

Ingredients

Pork Ribs
2 tbsp Pork Spice
1 tbsp Paprika
2 tsp Salt
2 tsp Pepper
Bell peppers (chopped)
1 Tomato (firm and ripe)
1 Carrot (chopped)
2 tbsp Green season
2 tbsp Cooking oil

Directions

Rinse ribs with vinegar and lemon under cool running water.
Remove the skin from behind the ribs and begin to separate each rib at the joints.
Pat dry and season with salt, pepper, pork spice and paprika….. Let marinate for a few hours or from overnight.

Pre heat oven to 400 degrees.
Add oil to pan and allow to heat up to medium heat (add fresh garlic to oil, once the garlic turns to dark brown the oil is ready)
Sear each side of the pork ribs and set aside until the oven heats up.
Once all the ribs have been seared, Remove excess oil from pan …..
Add green season and sauté for a minute add a splash of vinegar then about two cups of stock or water and allow to come to a soft boil.

Add ribs to an oven safe pan and add the liquid to the pan, ensuring the ribs are covered….
Place a cover on the oven safe pan and bake for an hour….
After an hour, remove cover and add carrots, bell peppers and carefully stir (spoon liquid over ribs as well to ensure ribs don’t dry out)…
Taste and adjust the spice level if needed.
Continue cooking ribs uncovered for another 30 mins.

Once Ribs are done….
Turn the oven off, return the cover to the pan and let sit for ten to fifteen minutes before serving!!!
Ensure adequate liquid is left in pan to use as gravy for these awesome ribs!!!…

20220215_183255

COUNTRY STYLE PORK RIBS

EASY AND DELICIOUS!!

Category, ,

Ingredients

1 Pork Shoulder
3 tbsp Jerk Rub
3 pinches Salt and Pepper
2 tsp Ginger and/or paprika spice
3 Apples (cut in thick circles)
Fresh Herbs (thyme, bay leaves, rosemary etc...)
3 tbsp Green Season

Directions

1

Begin by removing any excess fat from the pork shoulder.
Tie the roast with kitchen twine, to ensure the roast stays together while roasting.
Season with powdered spices and olive oil, let sit for overnight or for a few hours before cook time.

2

The next step is to get the oven and oven safe roasting pan ready (pre heat to 400 degrees), while you sear each side of the pork shoulder in a heavy bottomed pan (cast iron works great).
Before searing, scrape off excess seasoning to get a more full coverage sear without burning.
Once seared and the oven is heated, line parchment paper with half of the apple slices,
Baste the pork shoulder with the green season, the place on apple slices and herbs on top.
Wrap in a triple layer of parchment paper and place in roasting pan.
Roast for 2 hrs.

3

After 2 hours, carefully remove roast from parchment paper wrap and place in the roasting pan and continue roasting for 20 to 25 more minutes uncovered.
Once pork has browned enough to your liking, remove from oven and let sit for at least 20 minutes before making the first slice.
Reserve enough juice to use as gravy, or you can simmer the juices produced in a sauce pan with a few more spices and a cornstarch slurry for a thicker gravy that can also be stored for future use.