I do love pork roast but I never, never know which one to buy.  Should I buy the shoulder, picnic, loin, or ham?  I finally just did some research and found this wonderful site that explains each and everyone (here). They give a cut by cut break down AND even tell you how you should cook each one, alternate names and the general costs (high or low).  Once I was armed with this knowledge, I decided that the picnic roast is probably my favorite.  Even though it is one of the "cheaper" cuts, when you slow roast it, the flavor is phenomenal.  It really, really have to slow roast with a rub though.  If you try and cook the picnic roast cut at regular temps, it will either dry out or be too tough.
Leave the skin on the picnic and shoulder roast also.  If you peel it off, I find that the juices leave and the roast is dry. Yes, I already made that mistake once (or maybe twice).  When you put the rub on it, make sure to get all the nooks and crannys.  I roast mine on a rack.  When you put it back in the oven for the last high heat, it may smoke some so be careful opening the oven door.  You really need that last high heat cook for the roasting on the outside.  Truly, don't skip this step.
This time I cooked a 3 1/2 pound roast (1.6 kg) and it feed 4 people with a smidge left over.  I served it with a spicy plum sauce, rice, watermelon and corn on the cob. 



Recipe:
  • 3 1/2 Lb Pork Shoulder Roast (Picnic Roast)
  • 1/2 TBSP Oregano
  • 1 1/2 TBSP Salt
  • 1/2 TBSP Pepper
  • 1 tsp Sage
  • 1 TBSP Dried Onion
  • 1 TBSP Garlic Powder



Preheat oven to 250 F (130 C or 1/2 Gas Mark)
Bring roast to room temp 
Mix all spices together and rub over roast
Let sit for 30 more minutes


Place roast in a roasting pan 
Slow Roast 1 hour for every pound (Mine took 3 1/2 hours)
Remove from oven and tent with aluminum foil
Heat oven to 500 F (260 C)
Uncover roast and place back into hot oven
roast 5 minutes and then turn it and roast 5 minutes
Turn one more time and roast
Remove from oven and let rest for at least 10 minutes


I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Out of the oven for the first rest, internal temp at 185F (85 C), place back into the oven
 
 
The first time that I had fritters they were actually made with fish and that is how I made them for years Sometime ago a friend asked why I didn't make them with chicken.  It made me stop in my tracks.  Chicken? Why hadn't I thought of that?  I had to basically run home and make them again with chicken.  Wow.  They are really good with chicken.  I love the fish fritters and I simply adore the chicken ones also.  I make them basically the same.  These are super good and can be used as either a main dish, as appetizers or for lunch. You can also make the mix up the night before and place into the refrigerator so that it is ready to go when you want to make them.
Keep in mind that it is the cheese that is making the crust around the fritters.  If you increase the amount of chicken, increase the amount of cheese also.  I also always do a test fritter when cooking to see if it sticks. If it sticks, add more cheese.  Make sure you can see the brown around the edges before you try and flip them otherwise they will fall apart.
Serve these with rice, salad and a fruit.
Hope you enjoy! 
Makes 15 fritters

Recipe:


  • 1 lb Chicken cut small
  • 1 Egg
  • 3 TBSP Mayo
  • 3/4 cup Mozzarella Cheese, shredded
  • 1 TBSP Lemon Juice
  • 1 TBSP Cornstarch
  • 2 TBSP GF AP Flour (with no gums or baking soda)
  • 3 Green Onions
  • 1-2 tsp Garlic minced
  • 1/2 tsp Salt
  • 1/2 tsp Pepper


Dice up the raw chicken.  The pieces should be no bigger than the size of a small coin.  
Add to bowl
Dice up the green onions and add to bowl
Add egg
Add the rest of the ingredients and mix well

Cover with plastic wrap and refrigerate 2-4 hours

In a fry pan add enough oil to cover the bottom of the pan, medium to high heat
Once the oil is hot:
Using a tablespoon or a scoop, place some of the mixture into the hot oil. I usually do a "test" of just one fritter in the pan.  If the fritter sticks when you are trying to flip, the mixture needs more cheese.  The cheese is forming the "crust" .  Once you start adding the other fritters remember don't overcrowd the pan
Cook until you can see the chicken is starting to cook through and the top cheese is melting
Flip and continue cooking
As you cook in batches, remove any that have broken away.  Replenish oil as you need it and let it get hot again.
Usually makes about 15 fritters.

Serve with dipping sauce.

I make:
Dipping Sauce

1/2 cup Sour Cream
1 TBSP Sriracha Sauce
Squeeze from one lime




I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie