Guest guest Posted February 25, 2012 Report Share Posted February 25, 2012 Hi, all. I've had a pork roast in my freezer for awhile and I've finally decided to do something with it. Since I've never cooked pork before I went to the NT book and found nothing for pork. So I went to the WAPF site and found an article written by Sally Fallon last fall on pork. http://www.westonaprice.org/food-features/pork <http://www.westonaprice.org/food-features/pork> According to this article, pork needs to be smoked, cured or marinated in vinegar before consuming, otherwise it causes fatigue and undesirable changes in our blood. Then I went to the files section here and found a recipe posted by Will last month for pork roast that didn't include smoking, curing or marinating. Not sure what to do. Any thoughts, anyone? Thanks,Diane Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2012 Report Share Posted February 25, 2012 I like to marinate pork roasts in canned tomatoes overnight and then throw that mixture in the crock pot with veggies (lots of garlic, onion, carrots and maybe a couple potatoes) on low for 8-10 hrs. Tastes great and the high acidity of the tomatoes should accomplish the desired effect. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2012 Report Share Posted February 26, 2012 I eat pork, but marinate it when I can. I think it's a good idea. You can just pour a little ACV over it and then prepare any recipe. I often then just put salt and pepper, garlic, rosemary and a little olive oil (Italian style) on it and slow roast it in the oven. Great with mashed potatoes and a green vegetable. Kathy Quote Link to comment Share on other sites More sharing options...
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