Category: Roast

Raspberry Bbq Pulled Pork

This bbq is full of many flavors combined with fresh spices. Its not to sweet but just perfect.

Supplies:

  • 8 quart cast iron pot with lid
  • Large lasagna dish
  • Cutting board and knife
  • Fork
  • Tongs

Ingredients:

  • 1 pork butt (mine was almost 6 pounds)
  • 1 cup of apple juice
  • 1 red onion (peeled and sliced)
  • 1 jar of raspberry jam
  • 3/4 cup of honey
  • 4 stems of fresh oregano leaves removed
  • 4 basil leaves diced small
  • 3 stems of rosemary
  • 3 garlic cloves (peeled and diced)
  • Salt and pepper
  • 1 cup of your favorite bbq sauce

Preheat oven to 300°

Using your cast iron pot, place your pork butt inside. Now pour your apple juice in the pot. Next cover your pork first with honey then your raspberry jam and onions. Now add your salt and pepper to taste, garlic and fresh herbs.

Place the lid on top and bake in the oven for 4 hours or till pork is completely cooked with no pink to show.


Once cooked remove rosemary. Next place your pork in your lasagna pan and pull apart using a fork and knife. Remove unnessary pieces of pork, spread evenly in your dish. Using about 1 cup or more as desired of the drippings from the pork, include all the onions. 


Now spread evenly your bbq sauce, add more if desired.


Gently stir using your tongs. 

Place back in the oven at 300° for about 30 minutes or till bbq becomes just a little crisp.


Serve on garlic butter toasted buns, serve warm. Will feed about 12 sandwhiches.

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Cactus Dust Pork Butt

I wanted to share with you a spice I found in my Publix this week. Everglades Cactus Dust. Its a mesquite flavor with a hint of bacon. Its a mild spice but tastes incedible.

I bought a pork butt, my apologies I’m not sure how big but it filled my entire 8 quart cast iron pot. Added some water about 1 inch from the bottom. Covered the entire pork with pepper then the cactus dust. After that I sliced an entire yellow onion and scattered it all over. Placed the lid on and slow cooked it at 275° for 4 hours. 

Once the time ended, I took it out of the oven, keep the lid on and let it rest for 30 minutes or so. 

During that time I put together ratatouli in my cast iron fry pan. 

After the ratatouli was just about finished, I removed the pork, set it on a serving platter, skimmed the onions and fat away from the drippings and made a homemade gravy. 

The pork was pull apart perfect. No need to slice, just pull what you need. Garnish with the cooked onions, gravy and ratatouli. 

You can find the recipe for Ratatouli on my blog under side dishes.

Serve warm.

Slow Cooked Sweet Ham

I get my inspiration from 2 things, my mom and my grocery store. Publix here in Ormond Beach Florida is my favorite place to shop. If I’m stuck on what to make for dinner, I get inspired as soon as I walk in the door.

Today, ham. I put this spiral cut ham in my cast iron pot with things I never imagined I would do. I hope you like it because it came out amazing.

This recipe was made in my cast iron pot, but you can use your crock pot as well.

Supplies:

  • 8 quart cast iron pot with lid or large crockpot
  • Cutting board and knife
  • Oven mitts
  • Serving platter

Ingredients:

  • 1 boneless spiral cut ham 5 pounds
  • 1/4 red onion (peeled and sliced about 1/4 inch)
  • 1 green pepper (membrane removed washed and sliced about 1/4 inch)
  • 1 red pepper (membrane removed washed and sliced about 1/4 inch)
  • About 12 brussel sprouts (washed and ends cut)
  • 1 cup of sliced fresh carrots
  • 3/4 cup of apple juice
  • 1- 20 ounce can of fresh diced pineapple in juice
  • 1- 10 ounce can of maraschino cherries (stems removed do not drain)
  • About 1/4 cup of brown sugar

Preheat oven to 300°

Place your ham in your pot or crockpot.

Add your pineapple with juice and apple juice.

Add all your vegetables including cherries, pour cherry juice on vegetables after they have been layered.


Sprinkle brown sugar over the entire dish. Cover and bake at 300 ° for 2 hours or till vegetables are tender. For crockpot 4 to 6 hours on low.


Serves about 6. Serve warm.


Pork Loin And Vegetables

This is a healthy dinner using no oils or butter. Just vegetables flavoring the pork loin with a variety of fresh spices. 

This dish is cooked slow so it flavors through.


Preheat oven to 350°

Supplies:

  • 8 quart cast iron pot with lid or a crock pot with lid
  • Cutting board and knife
  • Oven mitts

Ingredients:

  • 1 pork loin about 1 pound or so
  • 1 cup of water
  • 1/2 Vidalia sweet onion (peeled and sliced)
  • 1/2 cup of green onions
  • 1 green pepper (membrane removed washed and sliced)
  • 1 yellow pepper (membrane removed washed and sliced)
  • Red potatoes cut into quarters (enough to cover the entire loin)
  • 1 -1/2 cup of fresh carrots sliced
  • 1/2 of a zucchini sliced thin
  • 1/2 of yellow squash sliced thin
  • 4 steams of fresh oregano leaves removed
  • 3 stems of rosemary
  • Pepper
  • Dried Italian spice (I used Mc Cormick blend)
  • 1 large garlic clove peeled and sliced thin


Place your loin in your cast iron pot or crock pot add one cup of water.


Layer first your potatoes.


Next your peppers.


Then your squash and carrots.


Now add your onions.


Next your fresh spices and garlic. Spread evenly.


Your pot should look something like this. You want to fill it to the top with your vegetables. They will cook down. Don’t be afraid to pack it in. 


Now cover your dish with pepper and your dried Italian spices.

Place the cover on and cook for 2 hours if using the cast iron pot. When done, carefully remove from oven using your mitts. Do not remove cover, let rest for about 15 minutes. Then spoon out your vegetables on a serving platter with your loin.

For the crock pot, cook on low for 6 to 8 hours.

Serve warm. Serves about 4.

Butter Herb Turkey

Probably the best bird I ever made. I’m so excited!

I’m a huge turkey fan. Well really any white meat, but turkey oh ya.. All time favorite.

So this year I made a butter herb dressing and it came out fantastic!

I used a 12 pound bird.

Preheat oven to 350°

Supplies:

  • Large roasting pan (I used a store bought turkey pan, I love the throw away stuff)
  • Mixing bowl and spoon
  • Wooden spoon
  • Tin foil

    Ingredients:

    • Turkey fresh (if frozen thaw, remove extras, clean and rinse)
    • 2 sticks of butter softened
    • About 5 stems of fresh tyme leaves removed
    • About 5 stems of fresh oregano leaves removed 
    • About 2 stems of fresh rosemary leaves removed
    • 1 table spoon of paprika
    • 1 tea spoon of salt and a bit more for the top
    • 1 tea spoon of pepper and a bit more for the top
    • 1 tea spoon of garlic powder
    • Dried oregano for the top of the turkey


    Place your beautiful turkey in your roasting pan.


    With your handle of your wooden spoon separate the skin from the meat. Do both sides of your turkey breast. Set aside. Wash your hands.


    Using another spoon and your mixing bowl, put your 2 stick of soften butter in the bowl and mush it around till it becomes like a paste.




    Add all your spices and stir very well.


    Place your butter mixture in the freezer to harden. About 15 minutes or so. 


    Now your going to shove your butter mixture under the skin of the turkey. Cover both sides completely.


    Looks gross.. Lol but it should look something like this. Both sides.


    If your are going to stuff your bird now is the time to do it. I made a cranberry stuffing.. Mmm mmm so good.

    Add about 2 cups of water to the bottom of your pan. Sprinkle a little salt, pepper and dried oregano on the top of your turkey.

    Using your tin foil make a top to cover your bird. Do not let the foil touch it will stick.

    Place in the oven. It depends on cook time for the size of bird you have. I took the tin foil off the last 10 minutes to brown the top.

    Once it’s cooked use the Turkey drippings to make your gravy. 

    Mmm mmm sooooo good, so juicy and full of flavor.

    Slow Cooked Eye Round

    A perfectly cooked tender eye round in the cast iron pot. This roast is covered in sweet vegetables and fresh spices, cooked slow to maintain the moisture and fills your home with incredible aroma. So very tender you can pull it apart with a fork and full of flavor sure to please everyone. Left overs will make the perfect bbq sandwiches for the next day.

    Supplies:

    • 5 quart cast iron pot with lid 
    • Cutting board and knife for vegetables

    Ingredients:

    • Eye round roast, I purchased 2.83 pounds
    • 1/2 large red onion sliced into 1/4 inch slices
    • 1/2 red, green and yellow peppers cleaned and sliced into 1/4 inch slices
    • Salt and pepper
    • 2 fresh garlic cloves peeled and sliced thin
    • 8 leaves of fresh sage
    • 5 stems of fresh thyme, remove the leaves from the stem
    • 3/4 cup of water

    Preheat your oven to 275° 

    In your cast iron pot, place your roast inside and pour your water covering the bottom. Now sprinkle your salt and pepper over the entire top evenly. Next cover the entire roast with your vegetables and fresh sliced garlic cloves. Let some fall into the water at the bottom of the pot, these will help flavor the roast at the bottom. Now do the same with your sage and thyme. Place your lid on your pot and bake in the oven for 2 hours. After 1 hour, marinate with the juices and vegetables using a spoon. After another hour of cooking, remove from oven and let stand for 30 minutes. Do not remove lid until ready to serve.

    Serves about 6