A last minute call....My stepson and grandkids are coming at 1 o'clock for a couple of days. OMG...what to cook for dinner that still would give me time to play with the kids etc. Test kitchen to the rescue. It is now 10 o'clock in the morning. I had a center cut pork roast in the fridge for making back bacon, I can use that. First the potatoes, carrots, onions, garlic, olive oil and Montreal steak spice. That was easy.
Now the roast. Don't have time to brine so I will stuff and glaze it with......
2 Granny Smith apples peeled and chopped
1 cup apple juice
1/2 cup cider vinegar
3/4 cup brown sugar
1/2 cup dried cranberries
1 shallot cut in 1/2 and finely sliced
1 TBS grated ginger
1/2 tsp allspice
1 tsp mustard with seeds. (not the yellow stuff)
Cook the all filling about 15 minutes until soft then put in a strainer over a bowl. Using the back of a spoon press all the juice out.
Simmer the juice until down to about 1/2 cup.
Add a
small slurry of corn starch and apple juice to thicken and then set aside.
With the pulp, chop fine and put in the fridge to cool.
Now to stuff the roast......
Place fat side up and slice through about 1/2 inch from the bottom, stopping about an inch before the end.
Flatten down and slice through the other side, stopping before the end.
Flatten evenly and cover with the pulp stuffing
Roll up gently and tie.
Wrap roast in plastic wrap and into the fridge until 1 hour before cooking.
I will be basting the roast with the 1/2 the glaze while cooking and a final glaze at the end with the rest.
So it is now 11:30........the roast is ready, the veggies are ready, the beer is on ice. Couldn't be easier. Just have to put
everything in the Kamado about 4:30-5:00 o'clock. Hook up the Maverick thermo. and sit and enjoy.
I will of course post pictures of the finished cook this evening.
