[don-o]

I am making that!!

It's a litttle late to get started, but, what the hell. Saturday night.

I already started a pork tenderloin for a 12+ hour slow roast in the oven. I catch that on sale about every weekend for $2.30 and I like the results. A generous dry rub, of my own creation (lots of minced garlic, as well) on the fat side.

Maybe some day, I will get a smoker, but, I can do OK with my oven.

[Rebelbase]

I just discovered using the oven for bbq last night. I usually throw a shoulder in the smoker and have to baby it for 8 hours keeping an eye on the temp, smoke and water.

Last night I put a shoulder in the oven and cooked it on 240 for 11 hours, then fired up the smoker this morning and threw it in there for 3 hours.

It was one of the most tender and tastiest shoulders I've ever cooked.

[carlo3b]

I already started a pork tenderloin for a 12+ hour slow roast in the oven. I catch that on sale about every weekend for $2.30 and I like the results. A generous dry rub, of my own creation (lots of minced garlic, as well) on the fat side.

Here is another use for that pork roast.. This is the one of the wonderful variations, and by far the easiest of the famous tomato sauces that are enjoyed in Italian homes throughout the world.. My family calls it "Hey pop. make the old time bread dippin sauce"

Authentic Italian Old World Sunday Pasta Sauce

Tell you the truth, no self-respecting real Italian that grew up in Chicago, calls pasta sauce anything but gravy, as in;
"Yo, when will the friggin gravy be done?".. :)

• 3-4 lb. pork roast, or pork neck bones
• 3-4 lb. beef roast,( we call it the cheap beef roast), or beef neck bones, or even ox tails
• 3-4 links of of real Italian sausage, (hot and spicy is our favorite)
• 4 small cans or 2 large cans of tomato paste
• 2 beef bouillon cubes
• 1 medium yellow onion, scored only (sliced into several times, but not completely through)
• 2 bay leafs
• 4 garlic cloves, minced
• red pepper flakes (optional)
• salt and pepper to taste

1) Rinse all meat, place them and all onion, garlic, bay and bouillon in large soup pot, preferably a heavy bottomed, and fill with water to about 2 inches above the meat..
2) Bring to a low boil and leave covered for 2-3 hours. Stir occasionally until it's meat is thoroughly cooked, you will know when it is ready, you'll see.. :)
3) Remove onion and add tomato paste, and stir.. cover and continue heating on low for 3-4 more hours.
Have plenty of crusty French or Italian bread or rolls ready to use for sampling and just plain dippin.. You can make a meal eating this gravy with bread..
This is even better if made the day before and re-heated before serving.. Eat this with a tube pasta,  i.e.: rigatoni, penne, or mustaccioli.