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Ugly Food Tastes Delicious
Though I love cooking with beer, some of the recipes on Beer and Iron have other liquid ingredients than just those found in a frosty glass or mug…we’re talking about ingredients we love in a cup…normally in a cup with a near-by glazed doughnut or four. I’m talking about coffee. There are so many things to create with coffee as an ingredient. Now, what about a recipe that uses coffee AND beer!? Though we are Beer and Iron and not Coffee and Iron, there’s plenty of times where I will cook with cast iron while drinking coffee. So there!
Isn’t it funny how some food pics on your favorite Facebook groups taken by folks with a cell phone look rather yucky? It’s not their fault. Nope and it’s not my fault when I share those ugly photos. It’s the food’s fault. Sometimes we just can’t make food “look” delicious in a photograph. You have to eat it to know and let your taste buds tell you how beautiful it is. Food beauty is not only in the eyes of the beholder but in the mouth of the maven. Paradoxically, I am sure that “pretty” looking food sometimes tastes like crap-a-rama. Ahhh, it is what it is. Bottom line, a coffee crusted pork roast will not be photogenic after 7-9 hours in a 200°F (95°C) oven as I am sure you can see (tongue-in-cheek). You’re gonna have to try this to see…rather TASTE…what I am talking about.
Nonetheless and truth be known, you can’t take pretty pictures of ugly food. And this deep black pork roast photographs about as “pretty” as that coworker’s baby pics she keeps showing everyone. And just like that coworker loves her baby, you’ll love this recipe for coffee-crusted pork roast. It is delicious! Don’t let your eyes fool you!
ENJOY.
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Large Zipper Bag or Bowl Large enough to hold the brine and keep the roast submerged.
Tablespoon Measuring Spoon
Teaspoon Measuring Spoon
½ Cup Measuring Cup
Butcher’s Twine to Truss the Roast
Scissors to Cut the Butcher’s Twine
Trivet to set the Roast on in the Dutch Oven
Paper towels to pat dry the roast.
Tray to set the roast on (SO USEFUL).
Fork to test for Fork-Tenderness
Strainer to strain the broth at the end of the cook:
Bowl to catch the strained broth
Mason Jars to store the broth:
Plastic Lids for the wide mouth Mason Jars:
Canning Funnel:
Link to Lodge 5-Quart Two-Handle:
Link to Lodge 7-Quart Two-Handle:
Link to Lodge 9-Quart with the Bail Handle:
You will see me cooking with my 5-Quart ( 7-Quart ( and 9-Quart ( Iron Dutch Ovens with Bail Handle. Truth be known, I think if I had to go back (and likely will), I’d stick with the two-handles (links above).
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