Yep. This is my 100th post. This came around FAST. I didn’t know what I wanted this post to be about. I toyed with the idea of making it a Best of, or maybe a My Fave recipes. In the end, I decided to go back to the beginning. The beginning of this blogging adventure.

Once upon a time… No, I won’t do that to you. I will tell you it was about 6 or so months ago. I had bought a bunch of leeks, a new ingredient for me, and decided I would stuff a pork shoulder with them. My plan was to debone the shoulder, stuff it and tie it–also a first for me. I was nervous about tackling all these firsts and I started to think about others who may feel the same way about cooking in general.

I often tell friends not to beĀ afraid to try cooking. I truly believe anyone can cook, all you need is a desireĀ to. So as I stared at that shoulder and the leeks, I began to wonder how I could hold someone’s hand through a similar moment. I began wondering if I could somehow provideĀ support, or share ideas, could I inspire someone? I know, a bit grandiose, but in my heart of hearts that’s what I hoped for.

So, on I went deboning that shoulder and chopping those leeks and trussing that baby up. And I giggled at my deformed shoulder roll thing. And I licked my fingers after tasting the leeks. And I smiled when Linz mmm’dĀ and aaaa’d. And I thought, yeah, I want someone else to feel this way. And, so it began.

I hope you enjoy the recipe as much as we did. And thanks for reading and, hopefully, eating with us.

Roasted Pork with Leeks

1 5-7lb Pork shoulder roast
For the rub:
4 cloves garlic, crushed
1 tbsp sea salt
2 tbsp English mustard
1 tsp cumin
2 tsp dry oregano
1 tsp allspice
1 tsp coriander
2 tbsp olive oil

If you’ve started out with a bone-in shoulder, you’ll need to remove the bone. You could also use pork belly for this and avoid dealing with a bone.

To debone the shoulder, I started out by cutting straight through the roast, cutting down until I hit the bone. I didn’t take step-by-step pictures of this part, how about you go here for those. When done, set it aside while you prepare the rub.

For the rub, mix all the ingredients listed above, making them into a paste. Liberally rub it all over the roast on both sides. Set it aside while you prepare the filling.

For the filling:
1 bunch of leeks, chopped
1 cp mushrooms, chopped (I used crimini)
2 shallots, chopped
1/2 cp Italian parsley, chopped
1 red pepper, chopped
2 tbsp olive oil

In a medium skillet, heat the oil and add the shallots and pepper, after a couple of minutes add the mushrooms and leeks. Once the leeks begin to soften, add the parsley. You can season lightly with salt & pepper. Allow it cool for a few minutes before filling the roast.

Preheat oven to 400Ā° and get some cooking twine ready. Now for the antsy part… Spread the roast out on your counter. Top it with the leeks filling. Bring the sides of the roast together and truss it with the twine. The one thing you want to achieve, is to make the it as even as possible. That way it will cook at the same rate. Remember to soak the twine before trussing.

Once you’ve tied it up, place the roast on a roasting rack with a pan underneath to catch all the yummy cooking juices. Pop it in the oven for 15 minutes, just long enough to get some nice color on it. Then lower the oven’s temperature to 350Ā° and roast until the internal temperature reaches 170Ā° to 175Ā° (about 35-40 minutes per pound).

Remove it from the oven and allow it to rest for at least 10 minutes before removing the twine and slicing it. You can serve it with the pan juices or make a gravy with them.

Cookingly yours,


6 thoughts on “100!

  1. First, Congrats on the 100th post! Second, CONGRATS on an absolutely amazing dish. I saved this. I can’t wait to give it a try it looks AMAZING!!!!

  2. mmm sounds so good and looks beautiful. So that is how you started. I think you have suceeded very well. You are a very neat trusser. I’ve only thought of leeks for potato soup.
    Thanks again.

  3. That looks so delicious! I wish I could make something like that. I avoid making any kind of roasts since it’s so hot over here, my place would heat up like an oven real fast if I made anything that involved long, slow cooking.

  4. What an incredible dish to start with on your blogging adventure. That crackingly brown skin on your roast makes my mouth water. Kudos on your 100th post. I look forward to the next 100.

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