“Hormel” Pork Roast
I like to cook using charcoal or gas Grill, Gas Smoker, Cast Iron Dutch oven, Deep Fryer, Sous Vide, the “Big Easy”, Flat Top Griddle and Carbon Steel Woks, all outdoors.
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Pro-level cooking techniques made simple.
Ingredients for 3
24 oz. Onion Garlic Pork Roast
“Weber” Garlic Jalapeño Seasoning
Onion Powder
Some dashes of “Tobasco” Chipotle Pepper Sauce
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 140.0ºF / 60.0ºC.
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Step 2
Remove Roast from packaging and pat to remove excess moisture.
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Step 3
Sprinkle with the Weber seasoning.
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Step 4
Sprinkle on your favorite Onion Powder.
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Step 5
Drizzle both sides with the “Tobasco” Pepper Sauce
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Step 6
Don’t forget the Salt!
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Step 7
Bag using the water displacement method. No sealer to drag out, use and put away. Use the filled Sous Vide container for this. ZIP LOCK Freezer bags work great, even better I think than the vacuum bag. I use a vacuum sealer to package meat for freezing only.
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Step 0
Place finished roast on a rack and broil until browned. Flip to finish other side. Keep turning until finished.