So last night I made a roast. It came out with less flavor then I would imagine. I let it cook in bbq and bacon. I had put some brown sugar over it for a top glaze. ( I usually do this to add a little sweetness.)
It glazed gorgeously... but there is absolutely no flavor. Help. It is for supper tonight and I need to fix it before we eat. Anyone have idea's to make it taste better? Also it was a pork roast, if that makes a difference.
Shred it and put it in the slow cooker on low. Then add more bbq and bacon so the flavors can hang out and permeate the meat while it heats through.
How about shredding it and adding a bottle of bbq sauce to make bbq pork sandwiches.
Otherwise, cut it into medallions and let it soak into the juices, and add more seasonings and worchestershire or A1.
Pork roast has a much milder flavor than beef.
I marinate mine is Wochestershire, garlic and cayenne before cooking, and cook it in the marinade.
Even though it's already cooked, try piercing it and drizzling bbq sauce over it so that it runs into the piercings.
Or slice it and marinate the slices before heating and serving it.
Yep. I don't cook any roast unless it cooks in my slow cooker. Every piece of meat I cook has generous amounts of salt, pepper and garlic powder. I would probably even throw in some Texas Pete's if I were going the barbeque route. Just shred it up and let that baby simmer.
I would slice a few slits in the roast and sprinkle salt in the cuts. Then add a bit of Worshire sauce, a bit of garlic, and other seasonings you like, as you are warming it up. The roast will soak up those flavors and make it taste better.
You can also dissolve a bit of bullion cube and pour over the roast too and let it seep in.
If all else fails, then shred and make bbq sandwiches out of it, always good that way too!
I have never had a pork roast not be abundant with flavor. The fat in the pork always makes it savory. It must have been an extremely lean cut....
I would go ahead and slice it up and let it sit in the sauce all day. Then just heat it up tonight an hour or so before meal time on low. That would give the flavors time to permeate the meat more and change the flavor. Heating it up slowly would also allow the flavors to go in deeper while the cells of the meat expand as it gets warmer.
We cook our pork roasts with soy, vinegar, and apple slices.
However, since you're going to BBQ route, I would just shred and continue to cook in plenty of BBQ sauce...sounds good to me! We really like Jack Daniels No. 7.
I agree with the idea of shredding it up then adding more BBQ sauce. And use a good brand, NOT Kraft. Famous Dave's is pretty good and available in many stores. Make or buy some nice rolls to split and put the shredded roast on them.
