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Easy Deep Pit Pork Roast
This is my take on the Deep Pit Pork Roast that certain Save Mart grocery stores used to sell 10 or more years ago. It's cooked low and slow in a regular oven.
Years ago, Save Mart acquired the Lucky Supermarkets as well as a few other local chains. For a while in our area, both Save Mart and Lucky stores existed, including a Save Mart close to my home. Then Save Mart closed off many of those stores in the SF Bay Area or converted them to Lucky stores and moved their main operations to the central valley. At that time, the deep pit roasts seemed to disappear at the remaining stores in my area.
I started making my own version of those pork roasts and have been doing so ever since. I do miss the convenience of the prepared ones as they were already seasoned and wrapped. Just remove the plastic wrapping, toss in the oven and head off to work. Then come home to the most heavenly aroma. And these roasts were very inexpensive since they made them up with pieces trimmed off larger cuts.
I think the deep pit beef was a beef chuck and the chicken seemed to be mainly boneless, skinless pieces, likely mostly dark meat. For the pork, I use some sort of pork shoulder or butt roast, the less expensive the better.
Some background:
https://www.chowhound.com/post/searching-deep-pit-bbq-553937
One post mentions 200°F for 8 hours cooking time.
This time, I did 10.5 hours at 240°F, I think this roast was about 5 lbs. I reheat the left over roast at 325-350°F for 20-30 minutes which crisps up the outside. When I get towards the last few servings, I'll shred up the remaining meat and mix it in with the juices in the bottom of the pan. Then I'll use that on a low carb tortilla with cheese, chopped chilis, onion, tomato, avocado, salsa and some chopped lettuce.
Save Mart:
https://www.thesavemartcompanies.com/
Pappy's Seasoning:
https://www.pappysfinefoods.com/
Intro/Outro:
Louisiana Fairytale by Austin Rogers
https://web.archive.org/web/20170402222425/http://drfiddle.com/show_tune.php?id=94
#pappysfinefoods
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