Boneless pork leg roast is perfect for making stew – no need to fight with the bone. I make two meals out of the roast.
Meal One – Oven Pork Roast
- 2 to 3 lb boneless pork leg roast
- liquid honey
- Keen’s hot mustard powder
Slather generously with honey and hot mustard rub. Wrap tightly in two layers of foil. If frozen, cook for about 8 hours in a 275 F oven. If thawed, cook for about 4 hours at 275 F.
Remove from oven and let stand in foil for half an hour before carving. Save the juices for Meal Two. Slice the entire roast and choose the nicest most tender slices for Meal One. Serve with hot mustard or apple sauce on the side.
Meal Two – Pork Stew
I’ve attempted stew many times and never been truly happy with it. I always say, “I’m a farmer – not a cook!” But last night I got it right and I want to share with you.
- box of beef broth
- juices from Meal One
- one chopped onion
- one heaping tbsp chopped garlic
- one tbsp ground black pepper
- one tbsp paprika
- one tbsp oregano
- 3 tbsp Worcestershire sauce
- 5 medium potatoes
- 2 large carrots
- 2 stalks celery
- 3 large mushrooms
- 2 tbsp flour
On the stove, pour a full box of beef broth into a large sauce pan. Cube up the remaining roast from Meal One and add to the broth. Pour the juices from Meal One into the pot. Add one chopped onion and one heaping spoonful of chopped garlic. Add one heaping tablespoon of ground pepper (or less if you don’t like the bite). Add one tbsp of paprika and one tbsp of oregano. Add 3 tbsp of Worcestershire sauce.
Peel and cube 5 medium potatoes. Microwave in a small bit of water for 5 minutes on medium power. Pour the potatoes and water into the pot. Peel and slice 2 large carrots and do the same with the microwave and pour into the pot. Slice 2 stalks of celery and put directly into pot. Chop 3 large mushrooms and put into pot.
Let simmer very low for 3 or 4 hours, stirring occasionally. Taste the broth and adjust spicing if necessary. You should not need to add any salt.
Before serving, mix 2 heaping tbsp of flour with half a cup of cold water. Whisk until smooth and pour into stew to thicken.
Serve with biscuits or toast. Enjoy!