Crusty Pork Roast

Doc_Eggerton · October 2014

This is why I bought a clever. They never cut the bones all the way through. Slathered in yellow mustard, rubbed with garlic and herbs, and roasted at 450 for two hours until internal was 145. Really nice bark, and slight bitterness just around the edges.

hapster · October 2014

Fine looking cook Doc!

Tjcoley · October 2014

Looks great Doc. I'd eat that.

Jeremiah · October 2014

Man that looks great. Definitely want to copy that one. What size roast was it?

Doc_Eggerton · October 2014

I think it was 4.5 pounds.

Ragtop99 · October 2014

Is the mustard for flavor or just a binding agent as some use in pulled pork.?

Doc_Eggerton · October 2014

Mustard adds no flavor for a long low and slow. My experience is you might taste a touch on something shorter.

anton · October 2014

You had me at the keywords crusty and pork! Looks like a mighty fine meal!
:-bd

NPHuskerFL · October 2014

Bark, great color and just an overall fantastic looking meal. Bravo Doc!

SGH · October 2014

@Doc_Eggerton‌
Looks awesome as always Doc!! =D>
If I may ask, what cleaver do use? Been thinking of converting to one myself. My crippled hands can't hardly handle the big carcass knife anymore. Seems like a good cleaver would be the ticket to take its place. Again the grub looks great brother Doc.

Doc_Eggerton · October 2014

The clever is a Weustoff. I cannot chop like they portray in the movies, not good enough aim. I usually use a rubber mallet with it to start, and then make small chopping motions. Do it on raw meat, if you try after it is cooked it splatters.