I am having a special family lunch buffet and would like to serve a pork roast. Any ideas for something that can be served in a chafing dish that would appeal to everyone. Thanks!!!!
I hope you get good answers. My Mom and I are having a party for my Dad's 70th birthday and she has suggested doing a couple of pork roasts. Mom is no spring chicken anymore either, and wants to make the party as easy as possible. Unfortunately, her cooking style runs to the traditional southern sunday dinner...which means about 2 dozen different dishes on a buffet. Enough work to kill two women half her age. I'm trying to think of some way to serve a pork roast and make it a comprehensive main course without so many fussy side dishes. (if that makes any sense at all)
I know what you mean, but if she's anything like my mother, she won't go for it...I don't know what it is about women that age, but good golly, it's a chore convincing them to simplify. We did easter...was supposed to be a buffet...salads, ham, buns...she whipped out roast potatoes, two veggie gratins, 4 salads, asparagus, three kinds of sauce for the ham, and a whole wack of desserts - sit down dinner with full regalia...and she is 79 years old!!! You just can't hold them down, there is no point trying :-)
But good luck with that :-)
This recipe is excellent and VERY easy. I purchased a 10 pound loin from Costco and 5x'd this recipe.
Make a paste by adding olive oil to chopped fresh rosemary and chopped garlic, mix in the s&p. Rub all over roast, then marinate overnight.
Roast in a shallow pan (convection if you have it) for nice browning.
I've used the recipe linked below for pork roasts many times and have always gotten rave reviews.
I cook the roast to an internal temperature of 145 degree F. There's really no need to cook it to a higher temp since trichonosis (sp?) is killed at 137 degrees. If you're a bit squeamish about cooking pork to less than the 160 degrees recommended by the USDA, a brined roast will allow a higher internal temperature without drying the meat out too much. Brining the meat makes it more juicy and it will hold up well buffet style in a chafing dish since, again, it won't dry out as easily.
I'd suggest a fresh ham (leg of pork) for the roast. It is juicier and more moist than pork loin and would hold in a chafing dish better without getting quite as dry as loin might. The skin makes great cracklings too. After roasting lift off the skin and crsip it up in the oven. You can chop it up to sprinkle on the pork or use it in cornbread. Yummy stuff.
I did a pork shoulder roast recently, Puerto Rican-style, and it was amazingly easy, especially since this fatty cut of meat is so forgiving, and a big hit. Also, the seasonings are compatible with a lot of different kinds of food.
I'm paraphrasing the recipe I found on Food Network:
1 boneless pork shoulder (about 4 pounds)
4 garlic cloves
1 handful fresh oregano (I used 1 T dried)
4 tablespoons Kosher salt (1 tablespoon for every pound of meat)
1 tablespoon coarsely ground black pepper
3 tablespoons vegetable oil
2 tablespoons white wine vinegar
Score pork with little slits. Mash garlic, oregano, salt, and pepper into a paste. Add oil and vinegar. Rub all over the pork, making sure that it gets into all the nooks and crannies. Marinate up to 24 hours. Roast at 350 degrees for 3 hours.