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  • Magda Nogas

Pasture raised pork shoulder roast cooked over open fire

little work and so many different meals, from one roast!



I didn't know I will be making a post about this recipe, but how could I not if it turned out so good plus many of you asked me about it.

This recipe does not have to be made on open fire, but I would highly suggested if you have that option, as it will add smoky flavor to it. I enjoy cooking over open fire, there is something about it, granted its more challenging but accomplishing things that are challenging is this much more rewarding.

As I mentioned on IG we get all our meats from Grassroots. click on it to get more info about this amazing farmers cooperative and you can get $30 off on your first order with my referral.


One of the key elements in this recipe is the dry rub. I suggest doing it at least one night before roasting the meat.


Dry RUB:

  • Salt

  • Pepper

  • Ancho Chilli

  • Smoked paprika

  • garlic powder

  • dry marjoram

  • dry thyme


Rub the meat with above ingredients, I massage the meat a bit, cover and let it rest in the fridge overnight or at least 18 hrs.





Growing up with grandparents, who raised their own pigs, they also processed it themselves. I can truly say there is a taste difference in my opinion between well raised meat and conventionally processed. Plus with the awful meat industries these days, we really should care where our meats come from and how they are being fed and raised.


The day of roasting.

I take the meat from the fridge right before searing, some say you should let meat get to room temp prior, I rarely do. Sear the meat on all sides until nice and brown. arrange the meat with vegetables in your deep cast iron pour glass or so of liquid. I wanted to do beer but we were running low so instead I sacrificed Lunas apple juice box ( I know terrible mother) it could also be water or stock. I guarantee you it would be delicious either way. The meat and vegetables will turn even water into delicious flavour golden liquid.


Recipe:


Pork shoulder roast 2.5-3 lbs

1 sweet onion

3 carrots

1 small bunch of celery

1 apple

1/2 cup apple juice

1/2 cup water


Sear the meat on all sides, add your vegetables I like them chunky so usually just cut them in quarters, add the liquid. Cover and cook for min 2 hrs.


As you see above,we cooked on ambers, we started the fire hour or so before, you want it to get nice and hot, the pot was about 1 foot above the ambers. Remember low and slow, you might need to adjust your logs a bit to maintain the fire burning, and make sure you have good airflow between the logs.




Enjoy, and don't forget to share your version of this recipe with us on IG just tag Brave_and_us.



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