Sunday Supper Roast Pork Roast ~ Chedder Biscuits ~ Smashed Potato Casserole

Old-Fashioned Roast Pork

Serves 6 to 8

A heavy, deep-sided (3-inch) roasting pan is the best choice for this recipe, but a shallow broiler pan also works well. If you plan to make the Cuban sandwiches (see related recipe), slice off and reserve a half-pound piece of the roast at the beginning of step 4; if wrapped tightly, it will keep in the refrigerator for several days.

1	boneless pork shoulder roast (Boston butt, about 6 pounds)
3	cloves  garlic , minced
2	teaspoons  ground black pepper
1 1/2	teaspoons  table salt
1	tablespoon  chopped fresh rosemary
1	tablespoon  chopped fresh sage leaf
1	tablespoon  fennel seeds , roughly chopped
2	large red onions , cut into 1-inch wedges
1	tablespoon  vegetable oil (if necessary)
1	cup  apple cider
1/4	cup  apple jelly
2	tablespoons  cider vinegar

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Trim outer fat from pork, leaving 1/8-inch-thick layer. Combine garlic, pepper, salt, rosemary, sage, and fennel seeds in small bowl. Tie pork roast tightly into uniform shape. Rub with herb mixture.
2. Transfer to roasting pan and cook 3 hours. Scatter onion wedges around meat, tossing onions in pan drippings to coat. (If roast has not produced any juices, toss onions with oil.) Continue roasting until meat is extremely tender and skewer inserted into center meets no resistance, 3 1/2 to 4 hours. (Check pan juices every hour to make sure they have not evaporated. If necessary, add 2 cups water to pan and stir browned bits into water.)
3. Transfer roast to large baking dish, place onions in medium bowl, and pour pan drippings into liquid measuring cup, adding enough water to measure 1 1/2 cups. Allow all to cool 30 minutes, cover with plastic wrap, and refrigerate overnight.
4. One hour before serving, adjust oven rack to middle position and heat oven to 300 degrees. Cut cold meat into 1/4-inch slices and overlap in large baking dish. Spoon fat layer off drippings (discard fat) and transfer drippings and reserved onions to medium saucepan. Add cider, jelly, and vinegar and bring to boil over medium-high heat, then reduce to simmer. Spoon 1/2 cup simmering sauce over pork slices and cover baking dish with foil. Place in oven and heat until very hot, 30 to 40 minutes. Meanwhile, continue reducing sauce until dark and thickened, 10 to 15 minutes (reheat mixture just before serving pork). Serve pork, spooning onion mixture over meat or passing at table.

Cheddar Biscuits

Makes 8 biscuits

Bake the biscuits immediately after cutting them. Allowing them to stand for any length of time can decrease the leavening power of the baking powder and prevent the biscuits from rising properly in the oven.

2	cups  all-purpose flour
2	teaspoons  sugar
2	teaspoons  baking powder
1/2	teaspoon  table salt
3/4	cup  shredded extra-sharp cheddar cheese
1 1/2	cups  heavy cream

1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.
2. Whisk flour, sugar, baking powder, and salt together in medium bowl. Stir in 1/2 cup cheese. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving dry, floury bits in bowl. In 1-tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds.
3. Pat dough into 8-inch circle, cut into wedges, and place on prepared baking sheet. Bake until just beginning to brown, 7 to 9 minutes. Remove baking sheet from oven, sprinkle 1 1/2 teaspoons remaining cheese on each biscuit, and return to oven, rotating baking sheet from front to back. Bake until golden brown and cheese topping has melted, 7 to 9 minutes. Serve warm.

Creamy Potato Casserole

Serves 8 to 10

This casserole is perfect with roast beef.

2 1/2	pounds  russet potatoes (about 5 medium), scrubbed, skins left on
1	cup  heavy cream
1	cup  low-sodium chicken broth
4	medium cloves  garlic , minced
4	tablespoons  unsalted butter
3/4	cup  grated Parmesan cheese
3/4	teaspoon  table salt
1/2	teaspoon  ground black pepper
1 1/2	cups  shredded sharp cheddar cheese

1. Adjust oven rack to middle position and heat oven to 350 degrees.
2. Place potatoes in large pot and add enough cold water to cover by 2 inches. Bring potatoes to boil over high heat, then lower heat to maintain gentle simmer. Cook until potatoes are just barely tender, 15 to 17 minutes. Drain potatoes. When cool enough to handle (5 to 8 minutes), peel potatoes with paring knife. Shred potatoes using shredding attachment of food processor or large holes on box grater. Place shredded potatoes in large bowl and set aside.
3. Bring cream and broth to simmer in small saucepan. Remove pan from heat and stir in garlic, butter, and Parmesan. Pour cream mixture into bowl with potatoes and stir to combine. Stir in salt and pepper. Scrape potato mixture into 2-quart oval baking dish and sprinkle with cheddar.
4. Cover baking dish with foil and bake for 30 minutes. Uncover and continue cooking until top is nicely browned, 20 to 25 minutes. Cool for 10 minutes before serving.