Slow and Easy Sunday Pork “Spoon Roast”

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Recently I bought a cut of meat called a “Pork Spoon Roast” from Harmons, my favourite local grocer. It was tender cuts of pork roast (evidently so tender you can cut it with a spoon- hence the name) marinated and wrapped in baking paper and a net. The butcher indicated that you could just roast it in its wrap, but I preferred to use the crock pot and add some root vegetables for a nice Sunday dinner roast. This is my contribution to lovely Naomi at Straight Into Bed Cakefree and Dried ‘s Go ahead Honey-It’s Gluten Free for September with the theme of “Slow Food“.

This is easy , so easy:

Pork Spoon Roast up in a Crockpot

  • a two pound pork spoon roast or other pork pot roast

  • olive oil to coat the vegetables

  • garlic salt and fresh ground pepper to taste

  • 3-4 large carrots, peeled, trimmed and chopped into 1-2″ pieces

  • 4-5 medium potatoes, peeled and cut into eighths

  • 1 large, sweet onion, peeled and cut into largish chunks

  • 3 cloves of fresh garlic, peeled and smashed slightly but left whole

Remove the wrap from the pork spoon roast. Pour a little olive oil into the bottom of the crockpot and put the onion chunks in, add the roast. Since it’s marinated I do not rinse and pat dry as I would an unmarinated piece of meat. Add the potatoes, carrots and garlic, sprinkle some olive oil, garlic salt and black pepper over then all and stir a bit to coat. Leave the roast in place and just stir the vegetables around it. Set the crockpot to high- 4 hour cooking time- and cover. Now go to a movie* or do something else you like and let it cook away for a couple of hours. After you return, turn the cooker down to the next cooking level and vent the cover so some of the juices evaporate and it will make your house smell heavenly and GENTLY stir the veg up from the bottom where it should have browned a bit. When all is tender and the roast is cooked the way you like it- serve and make sure to pull off any brown bits sticking to the sides as they are the tastiest parts I think. Completely delicious!

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(click on poster for some clips if you like)

*While this cooked away we went to see “Tell no One” (“Ne le dis à personne”, 2006) directed by Guillaume Canet it is finally in release here in Utah, U.S.A. We thoroughly enjoyed this French film -an engrossing murder mystery with a brilliant cast including one of my favourites, François Berléand.          We highly recommend  it!

Hope you enjoy!  Thanks to Naomi for hosting this event!

8 comments

  1. Steph says:

    Howdy from Provo :)
    What a great site! And I’ll chime in that Harmon’s does totally rock! What do they season the roast with? I’m trying to figure it out b/c I have a great big ol’ pork roast in the freezer, and I thought about trying this recipe out with it.

  2. Naomi says:

    Now I’ve never heard of a cut called spoon roast, but it does conjour up a wonderfully luscious image. I think that most cuts of pork, when roasted with some vegetables for over four hours, become tender enough to spoon!

    I’ll be thinking about those crusty edge bits all morning now…..

    Thanks for your entry.

    x x x

  3. casalba says:

    Another crockpot lover! Mine is old and chipped, but it has never let me down yet. And it looks like yours didn’t either – delicious.

  4. Gabi says:

    Thanks Marie- The cut looked like it was a part of the pork shoulder called the blade and it sure got tender once it was roasted. I can’t wait to see what you pull out of your crockpot :)

    Deborah- Thanks and yes Harmons is the best- I pass three other grocery stores to shop there. :)

  5. Deborah says:

    I LOVE Harmons! I’ll have to look for this roast next time I go shopping, because this looks like the perfect Sunday dinner!

  6. Marie says:

    Great for a Sunday supper Gabi. Although I have never seen that cut of meat or heard the term spoon roast. Is it like a pork shoulder? You’ve inspired me to pull out my crockpot, haven’t used it in a long time!

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