Looks delicious. I've always wondered though, why cheat yourself of some roasted skin when cooking pork? The Danish way of making roasted pork is this way, and no other way (except if you like the skin unpuffed, but this is the traditional way). We eat it for Christmas, with different condiments than here, but really, it is nice all winter.
What you'll need: Pork with skin Salt Bay leaves Whole pepper seeds ground pepper
Set the oven to 220 C. Put some water in a tray (or whatever it is called) with whole pepper seeds and bay leaves. Ground pepper and salt on the underside of the pork. Cook skin side down for 20min.
Take it out, turn it around and put lots of salt on the skin side. The salt is there to draw out the moisture. Cook for 40min skin side up. Let it rest for 10min or so before cutting. If you cut right away all the water in the meat will seep out, and there is nothing worse than dry flæskesteg.
Serve with boiled potatoes and brown sauce, with a side of for instance steamed cauliflower or green beans.
Hmm... Honestly, I'm not a big fan of a large hunks of meat just like that... Now if I am to poke some holes in it, put the carrots, the celery and some other stuff in those holes and then do the rest... Hmm...
One large crockpot
one bostonbutt roast
one head of cabbage
one can of whole unsalted corn
one or two cans ( large ) tomato juice
Throw boston butt roast in crockpot with a large can of tomato juice and cook for 8 hour ish ?
add can of corn
add chopped cabbage
add more tomato juice if needed ?
cook for another 2 hours ish ?
add seasoning to taste…
onions/mushrooms optional variation
Simple basic awesome
Just to add a variation…cheers
I personally find pork roast and loin to be a little too lean for my tastes.