February 19, 2017

How to Brine, Marinade & a full dinner recipe

Boston Butt Roast for dinner!

At one of our weekly weekend dinner gatherings we served on of our Boston Butt Roasts, a delicious spring greens salad and a new asparagus dish. I will most certainly pair these dished together or pick parts of this meal to try! The flavors complimented each other perfectly, plus two of our friends that attended eat very little meat, but raved about the pork we served.

How to Brine a fresh (uncured) roast or cut of meat

Why Brine your meat? Brining your meat beforehand will tenderize, bring out the leanness in the cut and add richness of flavor to your meat.

1/2 to 1/2 cup of Molasses

2 quarts of water (or enough to cover your cut of meat)

10 oz. of Pickeling Salt or Finely ground Himalayan Salt

Fill a large pan or soup pot with water and salt. Over medium heat, stir to dissolve the salt and sugars. Place fresh roast in the Brine you just made and let it set overnight (8-12 hours) in the refrigerator. Or if you’re in a Northern Michigan winter, you may be able to keep it covered in the garage 🙂

Marinade and slowly oven-roast the Pork

Boston Butt, Pork Roast or even a fresh Ham (ours BB are 2-4 lbs)

1 1/4 cups of Organic Apple Juice

1/3 cup Worcestershire Sauce

1 1/4 cups of light Organic Brown Sugar

1 teaspoon Fine ground Himalayan salt

Fresh clove of Garlic, peeled and sliced into 1/4’s

In a oven-safe baking pan with a lid, place the juice, Worcestershire sauce, brown sugar and salt in the baking pan. With a sharp knife, poke your roast all over about 2 dozen times. In slits of your roast that you just made, insert the sliced pieces of fresh garlic.

Bake at 350 degrees for 3 hours. Half-way through, remove your baking dish to flip your roast over carefully. Turn down the temperature to 275 and bake for another 1-1/2 hours. You can’t really cook it too long. So take a peak and taste it! From this marinade recipe, the roast formed this sort of outer caramelized delectable coating. By the time it was fully cooked, the fat in this particular roast basically dissolved. It didn’t need to be sliced, we served it on a platter and it resembled pulled pork (without the pulling part).

We paired the main course with a Red wine from Bordeaux. The pork and wine together formed a sweet combination!

Peanut Butter & Soy Sauce baked Asparagus

In a large ziplock bag about half full of asparagus spears (bottom of stalk sliced off), add about 1/2 cup of Smooth Creamy Organic Peanut Butter and 1-2 tablespoons of Tamari Gluten-Free Soy Sauce. Seal the bag and mash around with your hands to coat the asparagus. This can be done prior to dinner preparations to “marinate” the vegetable.

At 350 degrees, lay the asparagus out flat on a baking sheet drilled with Grapeseed oil. Bake for 10-20 minutes until desired “doneness” is achieved. We like our soft enough to eat with just a little crunch.

Spring Greens Salad

In a bowl, add enough greens for the size of your crowd.

Top with 1/2 cup of chopped walnuts, 1 green apple thinly sliced then cut into small triangles, and 2 to 4 oz. of crumbled Goat Cheese (we used Honey flavor for this salad).

We made a simple homemade dressing with: Grapeseed Oil, Olive Oil, Balsamic Vinegar, Apple Cider Vinegar, Stone Ground Mustard, Italian Herbs, Salt and Pepper. I use my baby bullet to emulsify the liquids making a smoother, well mixed dressing.

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Jackson Station Livestock Co.

Mail to:2150 W School Lake Rd, Maple City, MI 49664

Call/Text: Kevin Jackson
(517)518.1961 or Raquel at (517)518.4413

Email: eatlocal@jacksonstation.com

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