June 12th, 2014 04:20:00 pm
This Easy Pork Picnic Roast is Luau style! You will enjoy a hint of the tropics with just enough sweetness to notice it, but without overpowering the delicious flavor of the pork roast. Start with a 3 lb Pork Picnic Roast... and marinade it for at least 8 hours.. not more than 24 hours. Here are your marindate ingredients.. but use your imagination! You can't mess up a marindate.
1/4 cup pineapple juice
1/4 cup vegetable oil
1/4 cup agave syrup
2 tablespoons lime juice
1 small clove garlic crushed
1 1/2 tsp brown sugar
1 1/2 tsp mustard
1 1/2 tsp soy sauce
1 tsp salt
1/2 tsp ground coriander
1/4 tsp ground ginger
After it has marinated, pre-heat your Titanium Grill Pan to about med heat. Add the roast and put the lid on. Lower the heat to low. It should soon form some steam on the lid which is your vapor oven working... but should not be "boiling". Twice go in and baste with the remaining marinade, but don't open your lid too much. It should be moist yet 176 degrees in an hour or an hour and a half depending on your stovetop and roast size.
We enjoy a bit of crispy exterior on our roasts... so next we removed the grill pan handle, and place it under the broiler for 3 or 4 minutes. Just enough to crisp the fat, but not enough to dry it out. The grill pan featured here, has a removable handle making it nice for browning off. All of our cookware, lids and handles are oven proof up to 500 degrees, but the broiler gets much hotter than that. So simply remove the handle for this step, or skip this step!
Don't forget to chop up the leftovers and make Pork Tacos the next day for dinner. We serve ours with fresh cabbage, tomatoes, cilantro for a super authentic treat.
Let me know if you try thie Easy Pork Picnic Roast and what you think of the Luau style flavor! I served this with vapor cooked beets (see how here) and a side of pasta. For the pasta, I simply browned some fresh sage from my garden and tossed that with fresh parmesan. Yum!
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