jus for roast pork sandwiches

[coolgeek]

anybody have a suggestion for how to make a jus for roast pork sandwiches like they make at DiNics, John's or Tony Lukes?

My current working idea is

1 14oz can chicken stock
1 14oz can water
1 packet onion soup mix

mix all in the roasting pan until all of the drippings have dissolved

I'm sure this will work just fine. But I'm also sure that it's not how DiNic's gets seemingly gallons of that clear, golden, slightly viscous, intensely flavored jus that soaks into, without soaking through, the roll

so, any ideas?

thanks

[c oliver]

I would think using a pork shoulder roast would be the meat of choice, not a loin roast which is so lean. With a pork shoulder, you'll have tons of jus.

[coolgeek]

lean is normally what I'm looking for, but I agree that it's probably the wrong cut for this application

[Qualitysleuth]

My recommendation would be to roast the pork shoulder for another purpose (pulled pork sandwiches?) and save the jus from the shoulder to make the pan-sauce for the loin (don't forget to remove fat first). You may increase sauce volume and layer flavors with the addition of chicken stock. Make the sauce with fresh herbs right in it; e.g., rosemary. Last recommendation: Use pork tenderloin instead of pork loin. It's not much more expensive but is much moister.

[Bigley9]

Most of the recipes or references to how they cook the pork at DiNics/Johns just talk about a seasoning blend on the pork and water

[coolgeek]

that sounds reasonable. but I'm cooking a loin, so I don't know if I'd be able to get enough jus to put in a crock pot without completely watering it down

[Bigley9]

didn't know if you had seen this....there is another that talks about adding water regularly through the cooking process. Don't know how the loin will affect the results http://www.recipezaar.com/Tony-Lukes-...

[coolgeek]

I do keep water in the roasting pan when I do a pork loin. Perhaps I'm just being overly cautious in worrying above about too much water. I can always reduce it if necessary, especially since I'm cooking the roast the day before I'm serving it.

That's an interesting recipe you linked there. Very aggressively spiced (no complaints here). And I'm surprised that it doesn't call for any liquid to be added to the crock pot. I've never heard of dry cooking in a crock pot.

There's a strong possibility I'm going to try this instead of my original plan

Thanks Bigley!

[Bigley9]

I keep thinking that the lack of water in the crockpot has to be a typo! Please report back on how it turns out!

[coolgeek]

you're probably right... one of the reviews:

"This recipe is a keeper for life. I add a little white wine and chicken stock when braising the pork. Super delicious! "

it's not braising without liquid

[c oliver]

Was that recipe for a loin or some other "fattier" cut of pork? I use my slow cooker all the time and will add about 1/4 cup of something but no more. But I never use lean cuts. Same with slow cooking in the oven. A few months ago I bought a whole pork loin cause it was a good deal but then have struggled to find uses for it. Mostly I cut slices, pound thin and cook quickly.

[coolgeek]

it's for a shoulder

I usually cook a whole loin, and that was my plan until I saw this recipe. (Superfresh has it on sale this week for 0.99/lb)

sometimes I just rub the outside and roast it with sauerkraut, potatoes and carrots. if I'm feeling ambitious, I'll slice it around lengthwise and roll it up with a couple of bunches of parsley, a head of chopped garlic and lots of cracked black pepper

you've got to be careful though, it seems to cook faster toward the end. after about 45 minutes I check it every 10 minutes. make sure that you lay it out with the fat on the top, and that you keep liquid in the pan (I usually add 1-2 cups every 30 minutes)

I think I'm gong to try a half cup of water. for this shoulder recipe. as I said, at worst I'll have to reduce the jus down

[c oliver]

I confused because first you said it's a loin and now a shoulder. If it IS a shoulder then here is my absolute favorite, hands-down recipe. I assume you have a meat thermometer. It's the Will Owen one at the top.

http://chowhound.chow.com/topics/582610

[coolgeek]

The loin was my original plan. I switched to the recipe Bigley dug up, as it's pretty close to what i was aiming for t begin with

I'll give the Will Owen recipe a shot next time. Thanks