Well I have been down, Been doing a mold abatement that has been fun.
Did not feel up to take out or soup so I roasted a 4lb pork sirloin roast in the dutch oven today @ 325 f for 3 - 4 hrs.
For those of you who don’t know me I have 2 - 8 x16 inch concrete blocks suspended above my oven bake element to ensure even heating, but that is another thread.
In the Dutch oven combine:
4 lb pork sirloin
14 oz chunk pineapple in syrup
1 tbsp salt
1/4 cup Tennessee whisky BB'Q sauce
1 cup apple cider vinegar
Bake on stone @ 325f for 2.5 hours.
Pull from oven, and pour off all juices. Add 1 - 12 oz cola and another 8 oz of Tennessee whisky BB'Q sauce to the meat / pineapple mixture.
Bake for another 1 hour @ 325 f
Pull from oven and allow to rest. Once cooled shred roast into sauce, serve on golden sweet roll topped with slaw and spicy brown mustard.
Did not feel up to take out or soup so I roasted a 4lb pork sirloin roast in the dutch oven today @ 325 f for 3 - 4 hrs.
For those of you who don’t know me I have 2 - 8 x16 inch concrete blocks suspended above my oven bake element to ensure even heating, but that is another thread.
In the Dutch oven combine:
4 lb pork sirloin
14 oz chunk pineapple in syrup
1 tbsp salt
1/4 cup Tennessee whisky BB'Q sauce
1 cup apple cider vinegar
Bake on stone @ 325f for 2.5 hours.
Pull from oven, and pour off all juices. Add 1 - 12 oz cola and another 8 oz of Tennessee whisky BB'Q sauce to the meat / pineapple mixture.
Bake for another 1 hour @ 325 f
Pull from oven and allow to rest. Once cooled shred roast into sauce, serve on golden sweet roll topped with slaw and spicy brown mustard.
