Over A Cup: Brandi’s Spicy Pork Roast

Brandi’s Spicy Pork Shoulder Roast

• 3-pound pork shoulder roast

• 2 tablespoons vegetable oil

• 1 (28-ounce) can regular/mild enchilada sauce

• 1 packet dry onion soup mix

• 1 regular-size can corn

• 2 packages of instant 4-cheese mashed potatoes

Preheat the oven to 350 degrees. Warm the oil in a skillet. Brown all sides of the roast in the skillet which takes about 10 to 15 minutes. Lift the roast out of the skillet and place it in a casserole dish or pan. Leave the oil in the skillet. In the oil, heat the enchilada sauce until it is boiling.

Pour over the roast, cover tightly with foil, and bake for one hour. Remove the roast from the oven. Pour the dry soup mix and corn into the casserole and mix it together with the enchilada sauce. Turn the roast over and pour some of the enchilada/onion mix/corn juice on top of it so each side has some of the juice on it. Cover the roast tightly with foil and return to the oven. Bake another 45 minutes, making sure the internal temperature is at least 170 degrees. Meanwhile prepare the mashed potatoes according to the directions on the package.

When the roast is done, take it out of the oven. Let it set for 10 minutes. To serve, put some mashed potatoes in the bottom of a cereal or soup bowl (per person), followed by a slice of roast, and finally some of the juice from the roast (nearly gravy consistency).

*Note: If using a frozen roast, you will need to adjust baking time.

Original recipe submitted by Brandi Prather of Bailey, Colorado

This week’s recipe comes courtesy of our daughter-in-law, Brandi, who lives in Bailey.

It’s her original recipe, and Brandi reports that when she made it this past week, her family ate it all. Their only request was for her to make two shoulder roasts next time. (The shoulder roast she used came from our granddaughter Megan’s 4-H market swine.)

Brandi says that the roast was not spicy hot, but it had a wonderful flavor.

So if you’d like to make Brandi’s “Spicy Pork Shoulder Roast,” you will need the following ingredients: a 3-pound pork shoulder roast, 2 tablespoons vegetable oil, one 28-ounce can of regular/mild enchilada sauce, one packet of dry onion soup mix, one regular-size can of corn, and two packages of instant 4-cheese mashed potatoes.

Preheat the oven to 350 degrees.

Warm the oil in a skillet. Brown all sides of the pork roast in the skillet. It takes about 10 to 15 minutes. Then take the roast out of the skillet and put it in a casserole dish or pan.

In the oil left in the skillet, heat the enchilada sauce until it is boiling. Pour it over the roast. Cover the roast tightly with foil and bake it for one hour.

Then remove the roast from the oven. Pour the dry soup mix and corn into the casserole dish. Mix it together with the enchilada sauce. Turn the roast over and pour the mixture on top of it so that each side of the roast has some of the enchilada sauce/onion mix/ corn mixture on it.

Cover the roast tightly with foil and bake another 45 minutes, making sure the internal temperature is at last 170 degrees. (*Note: Brandi used a thawed roast. If you use a frozen roast, you will have to adjust baking time.)

While the roast cooks, prepare the instant potatoes according to the directions on the package. Set aside.

When the roast is done, take it out of the oven and let it set for 10 minutes.

To serve the roast, put some mashed potatoes in a soup or cereal bowl (one per person), top with a slice of roast, followed by the juice mixture from the roast, which by then will be of almost gravy-like consistency. Brandi says the roast can also be served on plates, but her family prefers bowls because of the gravy.

This sounds delicious, and I’m going to try it as soon as I get a pork shoulder roast! Thanks, Brandi!

If you have a recipe you would like to share, call me at 824-8809 or write to me at P.O. Box 415, Craig, CO 81626.

Copyright Diane Prather, 2013

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