NEVER Put Water in Your Pork Roast Again — Try This Old FARM Trick

Find All my recipes in one place! Otis Granger Cook Book: https://otisgranger.com/ There's a pork roast in an oven somewhere right now, sitting in two inches of water so it won't dry out. Tonight the lid comes off and it's gray. No crust, stringy, sitting in a quart of thin cloudy water that tastes like nothing. It isn't your fault. You were told water keeps a roast moist. It does the opposite. In the cellar of almost every farmhouse I clear there's a wooden crate of old green glass pop bottles. In a lot of those houses, one of them never got drunk. It went in the roaster on Sunday with the pork. I'm Otis. Forty years of barns and estate auctions across the Midwest, and the kitchen is the last room I clear. My mother could take the cheapest, fattiest piece of the hog and put it on the table so tender it came apart when you looked at it — and she never put one drop of water in that roaster. In this one: 1 — the cut: the ugly shoulder, not the pretty loin 2 — why pork goes tough before it goes tender (and why most people quit in the middle) 3 — the rub, the night before 4 — browning it darker than you'd dare 5 — the onion bed, and what a quart of water actually does to a roast 6 — 300 degrees and the clock 7 — the glaze that comes out of the bottom of the pan 8 — what she poured in instead of water, which I've never once seen in a modern kitchen One bottle of real Coca-Cola around the shoulder. Lid on, four hours, then lid off and cook it down into a glaze. That's the farm trick. Honest, said plainly in the video: a cup of water won't ruin your supper, it just never gives you the crust or the glaze. No diet pop. One bottle, not a two-liter. And 145°F is the safe number for pork; a shoulder goes far past it on purpose, for tenderness. Did your mother put water in the roaster, or something else? Coke, 7-Up, root beer? Tell me, and tell me her name. I read every one.