Pork Shoulder From Wegmans Food
PORK SHOULDER FROM WEGMAN'S
Number Of Ingredients 6
Steps:
- You'll Need: Roasting pan (remove rack), gravy separator. (my Pampered Chef baking dish works best to preserve the drippings) Directions: 1.Day before: Combine onion and orange slices in roasting pan. Diagonally score fat-side (top) of pork about 3/4-inch deep in a diamond pattern. Rub garlic, then fennel seeds into top of pork. Season well with salt and pepper. Place pork on top of onion and orange slices. Cover with plastic wrap; refrigerate overnight. 2.Day of meal: Preheat oven to 275 degrees. Remove plastic wrap. Bake uncovered, 7- 7 1/2 hours. 3.Remove from oven; carefully place roast on clean platter and allow to rest. As roast rests, ladle hot juices into gravy separator. Reserve de-fatted juices (au jus); keep warm. Reserve onions if desired. 4.Serve au jus with pork. Chef Tip(s): Like a thicker gravy? Combine 2 Tbsp cornstarch and 2 Tbsp cold water in small bowl; set aside. Add 1 carton (11 oz) Food You Feel Good About Chicken Gravy to de-fatted juices. Bring to a simmer in pan and add corn starch mixture. Cook, whisking 2 min.
WEGMAN'S PORK BUTT STEAKS
My family loves these pork butt steaks. I got this recipe from the butcher at Wegman's when they were out of the prepared pork butt steaks. These can be done on the grill but baked in the oven is best.
Provided by internetnut
Categories Meat
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 350.
- Place pork butt steaks onto a cookie sheet or into large cake pan.
- Spread 1 tablespoon garlic and 1 tablespoon montreal steak seasoning onto each pork butt steak making sure to press into pork butt steaks.
- Flip each pork butt steak over and repeat with remaining ingredients.
- Bake for 25 minutes then flip each pork butt steak over and bake another 20 minutes.
Nutrition Facts : Calories 12.4, Sodium 1.4, Carbohydrate 2.8, Fiber 0.2, Sugar 0.1, Protein 0.5
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