Does Anyone Want The "Old" Pork Back?

[Christine]

Inspired by the pork chop thread.

Many, many years ago, my grandmother and mother would make these delicious, wonderful pork roasts with the best gravy. Pork chops were juicy and flavorful.

In my opinion, I think they've ruined pork by making it too lean.

No matter what I do, the pork tastes terrible (except for the pork tenderloin).

Just the other day, I made the cranberry pork roast that was on the crockpot thread. It was so awful, we had to throw it out (and no, it wasn't the cranberries).

When I went to the store to buy the pork sirloin roast, they didn't have any normal pork roasts. They were all the pre-packaged, salt solution pork roasts. Well, it was awful. It tasted like rubber and it was slimy.

I just don't get it. So, can you get fattening pork ANYWHERE?

 

[blowinbubbles]

That's funny you should mention this, because I had no idea that pork had been "defatted" until I recently saw it on Alton Brown's "Good Eats." Then it dawned on me, that this was *why* pork chops don't taste like they did when I was a kid! Oh, they used to be so *yummy*, and now they are *blech*!

 

[bicker]

I think along with the "old" pork, they'll need to bring back the "old" walk three miles to the bus stop.

 

[skiwee1]

You can still buy the old style pork roasts around here. They come with that leathery layer of fat around half of it. That fat is what makes the flavor of that roast so good! I buy a large roast and slow bake it all day for dinner. With the leftovers I cut it up and make a good pork BBQ for sandwiches the next day served with coleslaw. Yummy!

 

[Christine]

You can still buy the old style pork roasts around here. They come with that leathery layer of fat around half of it. That fat is what makes the flavor of that roast so good! I buy a large roast and slow bake it all day for dinner. With the leftovers I cut it up and make a good pork BBQ for sandwiches the next day served with coleslaw. Yummy!

Okay, you're in Maryland. Where can I get it? I'm in Virginia...I'm willing to drive for this.

Are you sure this is the pork roast I'm thinking about and not a country ham or something? I don't remember my grandmother's port roast having the leathery fat on it.

 

[JoenAdamnErinnSam]

I make pork almost as much as chicken(the other white meat..lol) What I have found is there are only 2 ways to cook it, and I originally heard this about Calamari-which I wouldn't touch with a ten foot pole. Anyway...pork chops/or other small pieces-cook them less than you grew up having them-i.e. medium as opposed to well done. OR cook them for a LONG time-i.e. stewed with sauerkraut. The rule with Calamari is to either cook it for 2 minutes or for 2 hours..anything in between it is very tough. I usually do a roast on the grill on the medium side-not to dry it out-so I figure roasting in the oven I would go on the medium side as opposed to well done. I haven't tried the crockpot, but I always brown my roast first before adding anything-otherwise its like boiling it-yuk.Hope this helps.

 

[skiwee1]

Okay, you're in Maryland. Where can I get it? I'm in Virginia...I'm willing to drive for this.

Are you sure this is the pork roast I'm thinking about and not a country ham or something? I don't remember my grandmother's port roast having the leathery fat on it.

This is not the country ham. It resembles a humungous drumstick if there was such a thing. I usually get a 10lber and bake it off. I thought they called it a picnic or shoulder. It has a large bone running through it. They have these at every grcoer I've ever been to in MD. I bought one the other day. This was at Giants. They didn't have any out front as there was a sale so I asked and they cut me a fresh one.