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Sunday, November 6, 2011

Mom's Pork Roast

My mother-in-law, second in greatness only to my grandmother, used to make this dish on Sundays in the fall and winter. Southern ladies didn't serve pork in the summer. She made corn muffins to pour the yummy gravy over, and some times I thought the Dodd boys would come to blows over who got the the last one!

3-4# fresh pork butt roast
1 large onion cut in half
Salt and pepper to taste
3 TBS Worcestershire sauce
2 TBS oil
Flour and water thickening

Heat oil in roasting pan that can be covered. Salt and pepper roast, and brown on all sides in oil. Pour Worcestershire sauce over roast. Secure the two thick slices of onion to top of roast with toothpicks. Place meat on rack in pan; add about 1 cup of water to bottom of pan. Cover, put in 350* oven, and cook about 30 minutes per pound, or until pork is 160*. Remove meat when done, put pan on stove burner and bring to boil. Whisk in thickening until gravy is desired consistency.


  1. Pat, somehow from On the Menu Monday, it went to the recipe for Mom's Pork Roast instead of JFK's chowder.

  2. It looks like the comment problem is fixed...right?