Thanks again. ~Elise, Can this be cooked with turkey bacon as well…, I’m guessing that turkey bacon doesn’t have enough fat for it to work well in this recipe. Served it with roasted root vegetables, collard greens, and homemade applesauce. Thank you! Pre heat oven to 240...Chop garlic into chunks....Season shoulder with all the seasoning and brown sugar (save some sugar to top off with after you wrap in bacon)....cut slits in the pork shoulder and insert garlic pieces, Chop up half the apple and sprinkle it on the top, Place butter in pan 1/2 stick one each side, Bake low and slow about an hour per pound. Just put a good rub on. 5 Roast in oven: Place the roast in a roasting pan and roast in the oven at 375°F (190°C), occasionally basting with the pan juices, until the internal temperature of the roast reaches 145°F (63°C) on a meat thermometer, about 35 to 40 minutes. Pour white wine into the pan and start scraping up the browned bits from the bottom of the pan with a flat edged metal or wood spatula. It makes all the difference. ?. All of the recipes are timed for a conventional oven, not convection. Really just have urge to bacon weave something. I didn’t have Rosemary so I substituted with Herbs D’ Provence. Very flavorful dish! © 2004-document.write(new Date().getFullYear()); SmokingMeatForums.com. https://www.themountainkitchen.com/bacon-wrapped-hickory-smoked-pork-loin I plan on making this for my fiance’s parents when they visit, but don’t know what to make alongside it. The dish turned out really good. For the best possible site experience please take a moment to disable your AdBlocker. 17lb Brined turkey for thanksgiving too big? 7 Make sauce with roast drippings: To make a sauce with the pan drippings, place the roasting pan on top of the stove on low heat. Easy recipes and cooking hacks right to your inbox. I read Jeff's tutorial in one of his newsletters. mike hughes. I have to agree with Woodcutter on the amount of fat in a pork butt-I can't see that it would need it and I would also think if you put the bacon on at the beginning, you might end up with burnt bacon due to the amount of smoking time (usually 1.5 - 2 hrs per lb of meat) and no bark on the butt. With 2 forks, pull apart the meat into desired size. The roast had a wonderful flavor and was so moist. Everyone liked the bacon-y flavor and I studded it with garlic cloves before searing it as well. The Hazards of BBQing Bacon... Bacon & Sausage Breakfast Tacos....Fuck I'm Hungry!! Have a recipe of your own to share?Submit your recipe here. To make an adjustment for convection, you should lower the temp by 25 degrees and decrease the cooking time by at least 15 minutes. Pour the scraped up drippings through a fine mesh sieve into a small saucepan. Made this last night and it turned out delicious. WARNING!!! And thanks for all the additional input! I spied some buns on your blog that I need to try to go with the roat pig...mmmm...they look tasty! If you are serving chops make sure they are bone-in. If so, I’m guessing that that has a lot more to do with the cut. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Whoa, hey there what's going on??? Your comment may need to be approved before it will appear on the site. Try a warm salad with wilted greens and bacon (bonus points for a duo of pork!) I have made this for several years and it is always a consistent hit. Here's a link to oneof my posts using his weave technique on a stuffed pork loin. Thanks for the recipe! from the Jubilee cookbook (our February 2020 Cookbook Club pick), a sweet and savory couscous salad, or perhaps a crunchy slaw featuring broccoli, cabbage, or Brussels sprouts. I bought a ton of lean pork loins (relatively cheap here) but couldn’t find a good way to prepare them. Figure 9 to 10 ozs of uncooked pork per person. Thanks for stopping by! The bacon weave is good for loins and other low fat pieces of meat to retain moisture. We noticed that you're using an ad-blocker, which could block some critical website features. Apple cinnamon bacon wrapped pork shoulder. It was also pretty simple to make. Ingredients Pork shoulder 1-2 packs bacon 1 apple Half a cup of brown sugar 1-2 sticks butter Half a teaspoon of cinnamon Clove garlic Salt and pepper Pork shoulder, bacon, apple, a cup of brown sugar, butter, a teaspoon of cinnamon, garlic, Salt and pepper. Well, I got up at 3am Sunday morning to start my smoker and get it rolling. Please try again later. It took a bit longer to cook than stated, but I am in Denver at high altitude. Elise is dedicated to helping home cooks be successful in the kitchen. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. For years I’ve tended to overcook and dry out ANY large piece of meat…when I follow your instructions, everything turns out moist, tender and the way I remember my mom cooking meat..thank you!! It has good pictures to follow. Slow Roasted Pork Shoulder with Apple Gravy, Read more about our affiliate linking policy, 1 pork loin roast (about 1 1/2 pounds or 680 g), 2 tablespoons finely chopped fresh rosemary. Read more about our affiliate linking policy. This roast pork is pork loin and should cook and cut the way any pork loin would. Gravy was incredible. Broil on high for a few minutes to until the ends of the pork start to crisp up. I would not recommend this to anyone nor will I be making it again. Thanks for waiting. 4 Rub roast with rosemary, wrap with bacon: Rub the pork roast all over with minced fresh rosemary. Pork loin is our last choice when it comes to pork. Stay at home mom that finds cooking a stress reliever ! It made good cold pork sandwiches. Quarter pork to portion into approximately ½-pound (225 gram) pieces. Check your email to confirm your subscription. If you have a thicker cut of bacon or a thicker pork chop, you may want to give it another 10 minutes in the oven to cook through. These couple things gave a me a couple extra hours of sleep on the couch. This recipe is for individual pork butts. For a better experience, please enable JavaScript in your browser before proceeding. I have to say this was by the far the best MOD I could've ever done. Anna, you are so correct. Just brown the roast first on the stovetop, then wrap it in strips of baco… Hello! Boy am I glad I found your recipe! Followed directions exactly and it turned out phenomenally. Pull up a chair! One of the first things I learned from my mother about cooking meat is that fat=flavor. I had been following The Scarf Shop By Tehlia through my cousin Megan's blog and came across a lovely pink scarf ... Mmmm bbq'd bacon, that extra smoky flavour, perfectly crisp caramelized fat, oh it's a beautiful sight to see, taste and smell...Ok... Izzy's Breakfast Taco-notice the excess of Bacon Dammit, why do I do this to myself? All of these options expertly balance out the juicy pork and rich potatoes on the plate. Please review the Comment Policy. Wrap the roast in bacon strips, overlapping the strips if necessary. Thanks for a great recipe with easy to follow steps! Put on smoker straight from refrigerator??? First time commenting? ~Elise. Just brown the roast first on the stovetop, then wrap it in strips of bacon to roast. Use a metal spoon to skim off excess fat. Place each bacon wrapped pork chop onto the baking sheet. The bacon will not get crisp and it will inhibit the bark on your butt. There is enough fat in a butt that you do not need the bacon weave. Is there ever really enough pork? I added the goat cheese and onions. The Maverick Dual probe thermoter is a life saver too. Sorry, our subscription service is unavailable. Well maybe in this glorious piece of work, just barely! All photos and content are copyright protected. Place pork into the slow cooker and cook for 6 hours on low. Tie the roast up with kitchen string to hold the bacon strips in place. When the oil is shimmery hot, add the pork roast to the pan and brown it on all sides (don't move the roast until it has browned on one side). ~Elise. By “stringy texture” do you mean as in pulled pork?