February 17, 2016
By the time dinner rolls around, no one is looking to become the superstar. I mean, you’ve worked, you’ve washed thirteen loads of laundry, you’ve helped solve homework math problems involving trains and speeds and other pressing life matters. Preparing dinner isn’t about receiving culinary accolades. It’s about surviving. Feeding the people and pressing onto that finish line of bedtime.
But gotta day when you’re going to be hanging around the house without a million errands to run or appointments to make? Maybe a Saturday when you have the rare luxury of staying in donning your sweats and an old t-shirt? An impending snow day on the horizon? I have the dinner for you.
Only two qualifications. Number one, you need time. At least six hours. And number two, you need to be ready to receive applause and saucy kisses of gratitude. You are about to become dinnertime’s newest hero.
Oven-Roasted Pork Roast
1 5-7 pound Pork Roast (I typically use a boston butt.)
3 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon dry mustard
1 tablespoon salt
1 tablespoon brown sugar
Mix spices together. Rub mixture over pork, covering completely.
Bake in a 300 degree oven for about six hours.
Allow meat to rest for about 20 minutes. Pull apart for sandwiches, enchiladas, or as a stand-alone entrée.
Tips:
**To ensure a scrumptious crust forms, don’t cover the roast while cooking.
**Go ahead and plan a few meals with the meat. Unless you’re feeding a small army, you should have leftovers.
**The cooked meat freezes well!
*Adapted from one of Tyler Florence’s recipes.