Cookaholics Bulletin Board

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The roast took just over four hours, and according to my thermometer it was not quite 190 when I removed it from the oven, more like 186. It rested about 15 minutes. I would say the meat was delicious and had reached the point of tenderness I was looking for although it did not fall apart. I did notice after it sat on the cutting board another 45 min or so it did seem to chunk up more readily. The taste was A+.

The sauce which really had no resemblance to a peach sauce was really really good. It ended up waaay more watery than I pictured it, so I added in a handful each of dried cherries and dried pears to thicken it up, and eventually I did use a tsp of cornstarch. It was like a glistening chutney with apple, pear, cherry. I am going to jot down what I did so that I can replicate it.

I am surprised that it did not cook quicker. I think my oven temp regulator might be to partially to blame. I should have gone with the Hotpoint. Dinner was pretty late, although we kept ourselves occupied with a bottle of Zen of Zin.

Wow, that was a long time...

Glad it turned out so well.

Amy

Good deal.