Last week's attempt at this recipe came out dry and flavorless, so I decided to try it again with the recommended cut of pork and more liquid. I also rearranged the order of operations/layers. My camera batteries are still dead, so I took a few pictures with my phone.
The players - same as before, mostly: 2lb pork shoulder roast, 2 apples, cored and sliced, 1 onion sliced (thanks again to the grocery store for not making me cry), 1 bay leaf, 2 tsp dried ginger, 1/2 tsp cinnamon, 1/2 tsp pepper, 1/2 tsp salt,
The recipe says that I should I add the onion first, then broth, then pork, then apples, then spices. I decided to mix it up a bit. I put most of the spices on top of the pork this time instead of adding the spices on top of the apples and rubbed them in to the pork a bit, then I put the apples on top and tossed on the rest of the spice mixture. I put some of the spices on top of the pork in an effort to infuse the pork with some flavor that I noted was lacking last week. I just hope I didn't end up overdoing the spice.
The players - same as before, mostly: 2lb pork shoulder roast, 2 apples, cored and sliced, 1 onion sliced (thanks again to the grocery store for not making me cry), 1 bay leaf, 2 tsp dried ginger, 1/2 tsp cinnamon, 1/2 tsp pepper, 1/2 tsp salt,
It's important to note the change in the ginger measurement. I forgot to pick up fresh ginger at the store and I can't even imagine 2 tablespoons of dried ginger in one dish....
The recipe says that I should I add the onion first, then broth, then pork, then apples, then spices. I decided to mix it up a bit. I put most of the spices on top of the pork this time instead of adding the spices on top of the apples and rubbed them in to the pork a bit, then I put the apples on top and tossed on the rest of the spice mixture. I put some of the spices on top of the pork in an effort to infuse the pork with some flavor that I noted was lacking last week. I just hope I didn't end up overdoing the spice.
*Enter BGS stage left* "You didn't add more liquid this time. We talked about this..."
Commence measuring and adding an additional 2/3 cup of chicken broth.....
*BGS commentary - I bet it would taste good with beef broth* "Yes, hon. The recipe said I could use beef broth, but I refuse to mix chicken and beef broth...."
Set the timer for 7 hours.....
And now we wait....
Halfway through cook time....it smells flipping amazing (again) ...almost drooling...almost.....MUST NOT LIFT LID.....
3hrs left -
*ENTER BGS stage left
"Do you want me to lift the lid and flip it? If I don't it will dry out again*
No. Absolutely do NOT lift that lid. "But...." No. "Ok. don't blame me if it fails"
*Exit BGS stage left*
*BEEP* *BEEP *BEEP*
SMELLS DIVINE!!!
Lift the lid - apples are perfectly wilted across the top of the pork. The liquid appears to have doubled in amount. I call BGS. He lifts the pork..well....he tries to lift it. It falls apart in the tongs. *SCORE*. Scoop out some apples and sit down to dinner. Have to admit I cheated on the veggie tonight - I forgot to grab a veggie for tonight and there is no way I am leaving the house in this weather. Thank goodness for backups - aka frozen steam veggies :)
I forgot to take a picture of the finished plate. I just couldn't wait to eat the wonderful smelling meal.
I can confirm that the change from pork tenderloin to pork roast did indeed aid to the success of this recipe revisit. The pork is moist, mildly tasty with strong hits of cinnamon on the top of the pork in certain areas.
at this point in the evening, BGS informs me that he is not a fan of cinnamon with pork.....*sigh* I thought about smacking him, but decided against it.
He cleans his plate, though, and said he enjoyed the meal :)
Cook's notes - I didn't notice the ginger, but maybe it's because the cinnamon was so strong this time. Time to tweak this recipe for my house.
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