No fuss, no muss!! Grab an oven proof pan/ pot, cast iron is great, and prepare this in about 5 min...
Pre heat oven to 325F.
Great for a snowy or rainy day. Fills the house with joy!
Nice piece of pork shoulder or butt, OR beef chuck or blade roast.
Make sure to leave some fat on your meat.
Cut meat into large chunks.
Dry rub:
1 tbsp. Sweet smoked paprika
1 tbsp. Brown sugar
1.5 tsp. Chili powder
2 tsp. garlic salt
1/2 tsp. Cayenne pepper
Oregano, Mexican if you have it.
Salt and pepper...lots.
Rub meat with this and place the meat in the pan. Drizzle a tiny bit of olive oil on top. No searing, no mess!
Roast uncovered for about 2 hours. About half way through, add a bit of water or beer or chicken stock and loosely cover with foil. It should be fall-apart fork tender when done. And the house will smell heavenly!
Get your fave BBQ sauce and pour some over the meat. Keep in the oven for a few more minutes to heat through.
Cest tout!
Serve on toasted Brioche bread. Garnish with creamy cole slaw, orzo salad or any fresh side.
So easy, so fabulous...!
0 comments:
Post a Comment