The Other White Meat

We are not chicken eaters ( except for the once in a blue moon, awful for your health fried chicken from The Market Basket-- we like better than Popeye's ). An occasional egg or two is as close as we get to real poultry. Why? I don't know. We just don't like chicken. Just like you may not like sauerkraut, and we love it. Had it last night cooked on top of country style pork ribs. Yummy! Think there are leftovers for tonight, too.

Needless to say, we are pork eaters. So the following recipe from Just Plain Cooking by Memaw is a hit around here:

Pork Roast ( Memaw's)

1 4 pound Boston Butt roast

1 large clove garlic

Salt and pepper

Pierce holes in the roast with the tip of a sharp knife blade and insert slivers of garlic in the holes made with the knife. Rub salt and pepper all over the meat.

Heat a Dutch oven until hot. Place roast in Dutch oven and brown on all sides. Turn heat to low under the pan. Cover with lid and cook until roast is done, or it is no longer pink inside. Turn meat several times so it will cook evenly. Remove meat from pan. Pour off most of fat. Make gravy with the remaining juices.

To make gravy:

Thicken the juice with flour (about 2 tablespoons). Brown flour. Add water --about a cup more or less-- for desired thickness of gravy. Stir with a fork for smoothness. Cook until desired thickness. Add more water if necessary. You need no more salt, as juices will be salty.