Tuesday, September 4, 2012

A #GlutenFree Pork Roast made with Meyer's Smoke House Dry Rub and Prosecco

So as you know we have a fabulous giveaway going on until September 12, 2012 with Meyer's Smokehouse. When I first received my fabulous BBQ extravaganza feast from Meyer's smoke house. I was lucky enough to have defrosted a Pork roast the night before. So I was very lucky and I quickly started my Pork Roast.

I love to make a roast because it's a meal that keeps on giving! With this roast I also made a Pulled Pork Sandwich which I will post on Tuesday plus a Pork Enchilada Casserole similar to my Chicken Enchilada Casserole that I will post Thursday.

Tip of the day: Buy a extra large pot roast and cut it in 2 pieces and freeze when on sale then you have 2 dinners that won't go to waste. 

A Pork Roast made with Meyer's Smoke House Dry Rub and Prosecco Ingredients:
1 Pork Roast
3 tablespoons of your favorite Extra Virgin Olive Oil
3 tablespoons Texas BBQ Rub
Salt and Pepper to taste
1 bottle of Prosecco ( minus one glass for me to enjoy while you are cooking)
3 cups water
1 Jar of Meyer's BBQ sauce for garnish

Equipment Needed:
Meat Thermometer
Roasting Pan w/ rack
Foil for Roast so doesnt dry out.

Take Pork Roast out of freezer and defrost to room temperature, then add olive oil.

Next add Meyer's Texas BBQ Dry Rub.

Pour Water and Prosecco in bottom of Pan. But make sure you pour yourself a glass first. I strongly believe if you don't like the taste of the wine when it's in the glass you won't like it infused into your food.

Place a Meat Thermometer into the center of the roast. Not everyone's oven cooks the same so I strongly recommend you buying one of these.  Cook until it reaches 151 degrees. then let sit for 20 minutes before slicing up.


Sheila Fretz

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