WHO PUT THE JUICE IN THE OVEN RECIPES

Steps:

• Heat oven to 350 degrees.
• On top of the stove with medium temperature, add oil to a dutch oven (with a lid) and add the diced onions and peppers. Sauté the vegetables for about 5 minutes until soft.
• Rub the pork roast liberally with a pork seasoning mixture. (Or make a rub by mixing as desired: 1-2 Tbsps. brown sugar, and 1 tsp. salt, and 1/2 tsp. each paprika, cumin, onion powder, garlic powder, and 1/4 tsp. pepper, and a pinch of cayenne pepper.)
• Set the roast with the rub on the sautéd onions and peppers. Add the apple juice.
• Cover the dutch oven with the lid and put into the oven. Set the timer for 1 hour.
• After an hour, check the liquid level. Add water if necessary to maintain the original liquid level. Turn the oven down to 275 degrees. Set the timer for one hour.
• After the second hour, check the liquid level again and add water if necessary to maintain the original liquid level. Maintaining 275 degrees, roast for 1 more hour.
• After the roast has been in the oven for 3 hours, remove the pot from the oven and allow to set for 15 - 30 minutes.
• The roast is now ready to pull or slice: Remove any fat that is visible. Pull or slice and add meat to the cooking liquid for serving. (Or put roast and cooking liquid in a plastic container and refrigerate the roast whole in the cooking liquid and slice when cold. Discard any congealed fat.)
• Note: I usually freeze serving sizes of sliced meat and cooking liquid. In the cooking liquid, this meat freezes and warms well!!
• Serve warmed pork with teriyaki or barbecue sauce as desired.

Steps:

• Season both sides of the brisket generously with the salt, pepper, and cayenne. Using a rack on a platter, place the brisket in the refrigerator uncovered for 8 to 12 hours (racking allows the air to get to both sides).
• After “fridge” time, pre-heat the oven to 325°F.
• In a medium saucepan, melt the butter over medium heat; add the onion and salt and cook until translucent (about 5 minutes). Stir in the garlic, rosemary, and apple juice; increase the heat to high and boil until liquid is reduced by half (about 3 minutes).
• Transfer half of the apple-onion mixture into a baking dish and place the brisket, fat side up, on top of the mixture. Cover the brisket with the remaining apple-onion mixture and cover the baking dish tightly with foil.
• Bake in the preheated oven for 90 minutes. Reduce oven temperature to 250°F and bake until fork tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
• Transfer the brisket to a platter and tent with foil.
• Reserve the apple-onion braising liquid mix, skimming off any fat from the top, and set aside as a sauce.
• When ready to serve, slice the brisket across the grain and serve with the sauce.