1 pork roast, about 2 pounds
1 T olive oil
3 medium onions, sliced
2-4 cloves of garlic, minced
4 cups barbeque sauce, approximately
Preheat the oven to 400º. Heat the olive oil in a Dutch oven. Brown the pork roast on all sides. Mix the onions and garlic. Take it out of the pan and spread the onion mixture evenly in the bottom of the pan. Put the pork roast on top of the onions. Pour 2 cups of the barbecue sauce over the roast. Cover the pan tightly with aluminum foil. Bake for one hour. Turn the roast over and baste with the sauce, adding more if it's getting too dry. Bake for one hour longer. If the roast is small, it might be done at this point. It's done when it's tender enough all the way through to pull into shreds. If it's not done, turn the roast over and baste with the sauce, adding more if it's too dry. Bake a half hour longer and test for doneness. It takes between two and three hours. When it's done, use two forks and shred it right in the pan. Stir to mix back into the sauce. Serve.
- The amount of garlic will depend on how big the cloves are,how much you like garlic, and how much, if any, garlic the sauce has in it.
- If your pot doesn't have a really tight lid, it's important that you seal the top with foil or it dries out too much and can burn.
- If it starts to dry out or the sauce thickens too much, add liquid. You can add broth, water, or more barbeque sauce, depending on what flavor you want to end up with.
- You can use a larger roast. Just add more time, turning and basting every half hour after the first two hours. You will probably need more liquid.
- I served this with the roasted garlic mashed potatoes. You can put in on a sandwich roll to make pulled pork sandwiches. You can serve it over pasta or rice, too. It's pretty versatile.
- It's simple to change the flavors, too, since you can use whatever sauce you want.
Roasted Garlic Mashed Potatoes
A lot of healthy cookbooks and magazines recommend using broth instead of milk or cream in mashed potatoes. The problem with it is the potatoes don't get that creaminess that make mashed potatoes so good. Using mostly broth, and adding a little cream, gives the creaminess without adding a lot of calories or fat.
4 large potatoes, peeled and cut into about 6 pieces
salt and pepper
1 tablespoon roasted garlic, or to taste.
1/2-1 cup vegetable stock, warmed
2-4 tablespoons cream, warmed
Boil potatoes until tender. Pour into a colander and drain. Put back into the pan and cook briefly over low heat, shaking the pan or stirring the potatoes until dry. Put the garlic and potatoes through a ricer or mash with a masher. Add enough stock to make the potatoes almost as moist as you want them. Then add cream, one tablespoon at a time, until the potatoes are creamy. Add salt and pepper, to taste.
- It's more important that the potato pieces be approximately the same size than how many pieces you cut them into. Smaller pieces take less time to cook and should be checked for doneness sooner than larger ones.
- The type of potato makes a difference, too. Yukon Golds take less time to cook than russets. I don't use any other types for mashing.
- The amount of broth and cream depend on how many potatoes you use. Add the broth a little at a time and mix it well before adding more. Stop when the potatoes are still a bit dry. The cream will take care of the dryness.
- I didn't add butter, but you could add a little. I had some whipping cream I needed to use and decided that it was enough. If I'd used milk instead, I might have wanted a tablespoon of butter and less milk.