6 to 8 servings
YouTube instructional video is at the bottom.
What you’ll need
4 pounds bone in sirloin pork roast
4 pounds russet potatoes
1 and 1/2 pounds two heads of broccoli
Whole milk
Heavy whipping cream
Sour cream
8 ounces sharp white cheddar cheese
All-purpose flour
Salted butter
Seasonings
1 pod garlic
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s vegetable magic
Chef Paul’s poultry magic
Granulated onion
Granulated garlic
Dried thyme
Hickory liquid smoke
1 medium-sized lemon
Tools you’ll need
Cheese shredder
Potato masher or large sturdy spoon
Standard 9 by 13-inch glass or metal pan
Preparation of ingredients
Seasoned Garlic mixture
Step 1- Press 6 cloves of garlic with a garlic press and add the pressed garlic into a small bowl. Add 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon chef Paul’s poultry magic, 1/2 teaspoon granulated onion, 1/2 teaspoon granulated garlic, 1/4 teaspoon dried thyme, and squeeze half of a lemon. 2 to 3 teaspoons. Stir all ingredients together and set aside.
Broccoli
Step 2- Rinse of each broccoli head off really well with cold water. Cut the stem halfway off of the heads of broccoli and separate the broccoli florets. Set aside.
Potatoes
Step 3- Peel all russet potatoes using a potato peeler. Cut each potato in halves then cut those halves into quarter pieces.
Step 4- Add 1 capfull of vinegar into 7 cups water and stir. Add potato cubes into the vinegar and water solution and let soak for 4 minutes. Place a lid of top of the bowl and drain the water out of the bowl. From there the potatoes are cut cleaned and ready to go.
Cheese
Step 5- Shred 8 ounces in weight of sharp white cheddar cheese. Once done place the shredded cheese in the fridge.
Sirloin Pork roast
Step 6- Place the pork roast into a strainer and rinse it off with cold water. Place the roast onto a chopping board. Poke 13 to 15 holes deep into the top of the roast using a serrated knife. Add the seasoned garlic mixture into each hole and push down with your fingers. Take the rest and add it on top of the roast and spread it around.
Step 7- Sprinkle 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon chef Paul’s poultry magic, 2 or 3 teaspoons lemon juice squeezed from half of a lemon and 2 teaspoons hickory liquid smoke on top of the roast. Spread the seasonings, lemon juice and liquid smoked on to the top and sides of the roast using your hands.
Step 8- Flip the roast over and squeeze 2 to 3 teaspoons lemon juice squeezed from half of a lemon, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon chef Paul’s poultry magic, and 2 teaspoons hickory liquid smoke on to the opposite side of the roast. Coat the seasonings, lemon juice and the liquid smoke onto the top and sides of the roast.
Step 9- Add the roast into a clear plastic bag or an airtight container. If using a plastic bag, remove as much air out of the bag as possible with the roast inside. Tie the end of the plastic bag and place the roast into an airtight container or bowl. Let the roast marinate in your fridge for 4 to 6 hours or overnight.
Baking the roast
Note- Adding the butter into the baking pan is not necessary
Preheat oven to 450 degrees F.
Step 10- Place the roast into a 9 by 13-inch metal pan. Pour 2 or 3 teaspoons olive oil on top of the roast. Spread the oil around the roast with your hands. You can also add butter around the roast as well. Place into a preheated 450-degree oven on the middle rack. Bake for 25 minutes.
Turn your temperature of your oven down to 325-degrees F.
Step 11- After 25 minutes, pull the rack with the baking pan on it out of your oven. Add 1 cup of water into the baking pan. Push the roast back into the oven and let bake for 45 minutes on 325-degrees F.
Step 12- Remove the roast from the oven. Insert a meat thermometer into the roast. The internal temp of the roast should reach between 140- and 145-degrees F. From there the roast is done. Let the roast cool for 5 to 10 minutes before carving. Note- when you carve the roast, the inside maybe a little pink, that is normal.
Cooking the potatoes for the mashed potatoes
Preheat fire to medium heat.
Step 13- Add 2 and 1/2 quarts water and 2 teaspoons salt into a large 8-quart pot. Let the mixture come to a simmer. Add potato cubes and stir. Let simmer for 12 to 13 minutes or until the potato cubes are tender. Add the potato cubes into a strainer and let cool for 10 to 15 minutes.
Step 14- Add the cooled potato cubes into a large bowl. Mash the potato cubes with a potato masher or large sturdy spoon.
Assembling the mashed potatoes
Preheat fire to medium heat.
Step 15- Add 6 tablespoons salted butter, 1 and 2/3 cups whole milk, 3 tablespoons sour cream, 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1/4 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon chef Paul’s vegetable magic, 1 teaspoon granulated onion, and 1 teaspoon granulated garlic into a large 8-quart pot. Stir all ingredients together. Let get hot for 3 to 4 minutes or until the mixture comes to a slight simmer.
Step 16- Add mashed potatoes and stir until the mixture is creamy and smooth. Let cool for 5 minutes before serving.
Blanching the broccoli
Preheat fire to medium heat.
Step 17- Add 1 and 1/2 quarts water and 1 teaspoon salt into a medium-sized pot. Stir and let the water come to a simmer. Add broccoli florets and stir. Let simmer for 2 minutes. Add the broccoli florets into a mesh strainer and let cool for 5 to 10 minutes.
White cheddar sauce
Preheat fire to medium heat.
Step 18- Add 2 tablespoons salted butter and 1 tablespoon all-purpose flour into a medium-sized 4-quart pot. Stir continuously for 30 seconds. Add 1 and 1/4 cups whole milk, 1/2 cup heavy cream, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 teaspoon chef Paul’s vegetable magic, 1/4 teaspoon granulated onion and 1/4 teaspoon granulated garlic. Stir all ingredients together. Let get hot for 2 minutes. The mixture will thicken as it gets hot. Let cool for 5 to 10 minutes. Add 6 to 8 ounces in weight of the white shredded white sharp cheddar cheese. Stir continuously until the cheese melts. You can serve these 2 ways. Add broccoli florets and stir until the broccoli is coated or pour the sauce on top of the broccoli before serving. From there your meal is complete.
YouTube instructional video
