BOSTON BRUNCH RECIPES

Steps:

• Place roast in an aluminum foil-lined roasting pan. Sprinkle pork evenly with 1 1/2 tablespoons salt and next 3 ingredients. Sprinkle evenly with 4 tablespoons flour. Pour 2 cups water and vinegar into the bottom of roasting pan. Add onion and garlic cloves. Drizzle pork evenly with hot sauce.
• Bake at 375° for 3 1/2 hours or until tender. Remove pork from roasting pan, and wrap in aluminum foil. Pour about 1 cup pan drippings into a 2-cup glass measuring cup. Let stand 10 minutes, and skim fat from drippings.
• Melt butter in a large skillet over medium-high heat; whisk in remaining 2 tablespoons flour, pan drippings, broth, wine, and 1/2 teaspoon Italian seasoning. Bring to a boil, whisking constantly; reduce heat to medium, and simmer 10 minutes. Season with salt and pepper to taste. Serve gravy over sliced pork.

Steps:

• Put the beans in a large ovenproof pan or casserole and add enough cold water to just cover them. Bring to the boil and skim off any foam that appears on the top, then boil fiercely for 20 minutes. Turn down the heat and simmer for a further 40 minutes.
• Preheat the oven to 150C/130C Fan/Gas 2.
• Heat a frying pan over a medium heat, add the pork and bacon and dry fry until the fat starts to render and the meat has browned. Add this to the casserole with the beans. Fry the onion in the same pan until softened and starting to caramelise, then add this too. Deglaze the pan with the wine, sherry or bourbon, if using, or a little water, scraping up any brown bits. Pour this into the casserole.
• Tie the cloves, mace, bay and thyme into a piece of muslin, and drop into the casserole. Stir in the tomatoes, black treacle and mustard. Add the Tabasco and Worcestershire sauce, if using, and season well with salt and pepper.
• Cover the casserole and place in the oven for 3 hours, then remove the lid and cook for a further 1 hour. The beans should be very tender and the sauce nicely thickened. Remove the muslin bag before serving.