For a party, put the roast in the oven in the afternoon so it's ready as guests arrive. Make the pan sauce just before serving.
5 star values:
4 star values:
3 star values:
2 star values:
1 star values:
Rating: 4 stars
I haven't made this yet - the recipe includes 1.5 cups of chicken stock, but then it doesn't say where to use it or now in the instructions. I'm pretty sure it goes in the sauce - just would like a little more help on when to add it.
Rating: 5 stars
This is very similar to how my nonna and my mother slow roasted their bone-in pork shoulder roast--minus the fennel seed. So flavorful and tender. I'll have to try this gravy next time. Rosemary and garlic is just a match made in heaven for pork.
This recipe sounds amazing, however I really don't like rosemary and only tolerate fennel (sorry). What would you recommend I use instead?
Cooked roast pork without pan sauce and it was succulent, juicy and absolutely delicious. Next time I will reduce the amount of fennel seed as it was somewhat overpowering.