As your customer I would greatly appreciate in the future if you could affix warnings or perhaps bold letters depicting the words “MENTHOL” on the bottle of your “EXTRA STRENGTH PLUS” sinus rinse.
As a long time customer of your saline washes, I was left to assume that “EXTRA STRENGTH PLUS” referred to the sodium level in the saline spray. I stand corrected in my assumption. It actually means SPICY ACID BATH OF NOSTRIL LAVA.
This product set off an unexpected chain of events which led me to quite literally; shit my pants.
As with prior sinus rinses I inserted the nozzle into my nostril, tilted my head back, and began to spray the saline wash into my nose letting it work it’s way through my sinus canals. Suddenly, with a thunderous vengeance, the menthol activated. It felt like I had snorted pure wasabi. My whole head began to burn like a prostitute trying to enter the Vatican. I felt burning in places I had never felt sensations before. It was so hot, my third eye began to water. I can only describe it as my “inside face” had caught on fire. Meanwhile my teeth, armpits, and groin suddenly felt freezing cold. Parts of body began to tingle, as if my Spidey Sense was warning me that the worst was still yet to come.
This sudden combination of sensations prohibited me from leaning forward to let it drain from my nose into the sink. Instead, it began to run down the back of my throat sending me into an uncontrollable coughing fit, ultimately leading me to lose control of my rectal retention. Thus removing my ability to govern self control over my sphincter – which regrettably induced an episode of what I’d like to call “unexpected wet farts of despair.” I’d estimate, I coughed five times in total, whilst simultaneously farting each time. Each one sounding exactly like air escaping a balloons blow hole being pinched and spread apart. Crying out in a high pitched whine mimicking someone whispering the word “Whhhhhhhyyyyyyyy?” in a really really sad voice.
Take note Arm & Hammer: “Half blind, on fire, and shitting your pants,” were not mentioned in potential side effects. You may want to add that for legal purposes.
I implore your marketing and design department to have the word “VERY SPICY” printed on the front of the label. Along with “MAY SHIT PANTS.”
¼ cup paprika 2 tablespoons firmly packed dark brown sugar 2 tablespoons kosher salt 2 tablespoons garlic powder 1 tablespoon fresh-ground black pepper 1 tablespoon chili powder 1 tablespoon cayenne pepper, or more to taste 1 tablespoon onion powder 1 tablespoon ground dried chipotle chili pepper 1 ½ teaspoons ground cumin 1 ½ teaspoons dry mustard powder
This is scaled for a 3–4lb. boneless pork butt roast
INSTRUCTIONS
Combine all seasoning ingredients in a small bowl and mix well.
Remove netting from pork if present. Trim any unwanted fat from pork butt roast. If it has fat cap, best to leave a little bit on, less than ¼″ thick.
Apply seasoning rub over the meat. Massage and press into meat as best possible.
Place meat in a large zip-top bag, sealed, overnight to marinate.
Preheat oven to 350°(F).
Place seasoned pork but on wire rack of a roasting pan with the fat side up. Place in oven at 350°(F) approximately 3-4 hours. Monitor closely with an instant read meat thermometer. Remove from oven when center of meat reached 185°(F). (This is more important than the time and the indicator that it’s done)
Remove roasting pan with pork butt from oven and let rest for at least 15 minutes before transferring meat to a cutting board to be sliced.
Prep Time: 10 min
Cook Time: 200 min
Category: Dinner
Method: Oven
Cuisine: American
EQUIPMENT AND INGREDIENTS
The only equipment you’ll need is a roasting pan. A roasting pan is an oven safe pan which has a wire rack upon which the food sits. The pan collects the liquids from the meat and the rack helps promote even roasting on all sides – which is important, especially when cooking times exceed a couple of hours.
If you don’t have a roasting pan with a rack, use a large enough casserole or baking dish and roll up some aluminum foil to use as a make-shift rack.
The ingredients are also very simple an you likely have most already in your kitchen. They include brown sugar (light or dark), paprika, onion powder, garlic powder, ground mustard powder, kosher salt, ground black pepper and just a little cayenne to give everything a nice little boost.
Of course, the main ingredient is the butt roast. You’ll find butt roasts in many sizes and some are bone-in, and some are boneless. For the very best results when making a butt roast this way, it is recommended to use a smaller sized boneless roast. Boneless roasts of 3-4lbs are quite common and many supermarkets. Roasts larger than 4 lbs are not recommended as the roasting time can greatly increase, drying out the meat. Larger pork butts are best used as a pulled pork. We have a terrific oven roasted pulled pork recipe you can try!
PREPARATION
Many smaller pork butts will come with a netting that holds the meat in a nice, compact shape. Go ahead and gently cut the netting away. You can also rinse the meat under cool water. Again, do this gently as you don’t want it falling apart. Then pat the roast dry with a paper towel.
Some roasts have a fat cap. If the fat cap is very large or thick, you can cut some away with a sharp knife. You’ll want to some on though, it it can greatly increase the juiciness and flavor of the meat.
Next, we’re ready to apply our seasoning mix. Liberally apply all the rub and massage it in well. For extra flavor, seal it in a zip-top bag in the refrigerator overnight!
Now place the roast (fat cap side up if it has it) on the roasting rack. Having the fat side up is important as it will melt into the meat making it extra juicy.
ROAST AT 350°(F) FOR 3-4 HOURS
Place the roast into a preheated oven at 350°(F). The cooking times can vary, depending on the size and weight of the roast, but for one that is 3-4lbs, we’ll be looking at 3-4 hours.
The important thing is the internal temperature of the roast. We want an internal temperature of 185°(F). While pork is technically done at 145°(F), a pork butt roast will not be tender at that temperature. Once we start getting above 180°(F), the roast will really start to become tender as the fat and connective tissues start to break down. We don’t want to take this pork roast much higher that 185°(F) as then it starts to become much more supple, and more geared towards shredded pork. Now of course, shredded or pulled pork is totally fine, but we’re looking more for slices of pork roast with this recipe. Use a meat thermometer or instant read thermometer to monitor the internal temperature.
LET IT REST
Once the pork has reached 185°(F), it’s time to remove it from the oven. But we do not want to dig in right away! We need that meat to rest for at least 15 minutes. This allows all the natural juices to redistribute through the meat. Slicing it too soon will not yield optimum results.
TIME TO SERVE!
Once your butt has had a chance to rest, transfer it to a cutting board and begin slicing. I like the slices to be about ¼″ thick. Some of the edges may shred a bit, but that’s fine. You should have a really nice bark on the outside of the roast, while it’s tender and super juicy on the inside.
Feel free to collect the pan drippings and use it to pour over the served slices. It will have a tremendous flavor all it’s own. And of course, you can also use your favorite BBQ sauce at anytime while enjoying the pork. Slather it right onto the meat or keep it on the side for dipping.
FREQUENTLY ASKED QUESTIONS:
Q: Does the pork need to be seared first? A: Nope. By roasting at 350°(F), the roast will form a nice “bark” on the outside.
Q: Can the pork roast be marinated? A: For extra flavor, you can season the roast and place in a large zip-top bag overnight in the refrigerator. The seasoning will act as a marinade and penetrate the flavor deeper into the meat.
Q: Should the pork roast be covered? A: No. We want the outside of the pork to get nice and crusted.
Q: Can this recipe be made in a slow cooker? A: A slow cooker is better for making pulled pork. See our Slow Cooker Pulled Pork recipe for complete instructions.
Q: Can barbecue sauce be added before roasting? A: Barbecue sauce is best added after the pork has been sliced. Our dry rub will take care of all the seasoning needed prior to roasting.
Q: What’s the best way to reheat? A: Place the pork slices in a shallow pan, covered and reheat in the oven at a low temperature, 250°(F) for about 15 minutes. Add a little water or broth to the pork to keep it from drying out. You can also reheat in the microwave. Again, add some liquid to help keep it moist.
Q: What’s the best way to enjoy leftovers? A: Pork sandwiches are a great way to enjoy leftover pork roast. Make sure to use a good, hearty bun and add your favorite BBQ sauce or other toppings.
GOES WELL WITH…
Roasted pork can go with just about any side dish. There’s really no wrong answers. But, you’ll find a few things are ideal for sides.
Macaroni and cheese with pork is a southern BBQ staple. Our Best Damn Instant Pot Mac and Cheese is excellent. Also, BBQ pork goes great with the cool crunch of coleslaw. Try our Homestyle Country Coleslaw for a great and easy recipe. And of course, cornbread. Oh my goodness I LOVE cornbread with any BBQ dish or pork dish. Our Cast Iron Skillet Cornbread is a homemade classic that you’ll absolutely love!
Ultimate Goal
Make the most incredible, juicy and tender pork butt roast with just a few simple ingredients and steps. You don’t need any special outdoor equipment, just your oven and a roasting pan.
This homemade BBQ favorite is an excellent choice for any family gathering, special occasion or even a Sunday dinner. Load up the roast with pantry-friendly ingredients, put it in the oven, and let it slow roast to succulent perfection!
And for those who don’t know, WHAT IS A PORK BUTT ROAST?
Pork butt, despite the name, is not from a pig’s rear end. The butt roast cut comes from the thicker park of the shoulder area. It has a lot of fat marbling, which makes it the perfect meat for slow roasting.
You’ll often see many similar cuts of meat from the same area labeled as pork shoulder, Boston butt, or picnic roast. Perhaps even a combination of shoulder and butt. All of these cuts are very popular for pulled pork recipes. For this recipe, we’ll focus just on the boneless butt roast/shoulder butt roast and cook it in a more traditional pork roast fashion.
This Instant Pot Chuck Roast is a game-changer! Pressure cooking makes an incredibly tender and flavorful chuck roast recipe that is comfort food at its best. It’s easy to prepare and ready in just over an hour – so it’s perfect for Sunday dinner or even the holidays!
It’s quick and easy to make without compromising on flavor. Your average pot roast might take hours to cook in the oven or slow cooker – Instant Pot Pot Roast takes under 2 hours with minimal prep.
The ingredients are simple – you don’t need anything fancy to make this pot roast. It’s a classic pot roast recipe everyone will love, made easy.
It’s budget-friendly. Chuck roast is an inexpensive cut of beef, so it’s perfect for making an economical pot roast for a party or even the holidays.
Instant Pot Beef Roast Ingredients
Boneless chuck roast, cut into halves
Vegetable oil
Garlic
Onion
Red wine
Beef broth
Tomato sauce
Kosher or sea salt
Pepper
Fresh thyme
Fresh rosemary
Corn starch
Chuck Roast Instant Pot Recipe
Generously season all sides of your roast with salt and pepper. Set Instant Pot onto sauté mode.
Once the Instant Pot is hot, add in half of your vegetable oil. Once the oil is hot, add your roast.
Sear for 4 minutes on the first side, then flip and sear the opposite side for 4 minutes. Remove roast and set aside.
Add the remaining vegetable oil to the pot, along with diced onions and minced garlic. Sauté for about 3-4 minutes, stirring frequently.
When soft and fragrant, add in red wine and sauté for 5 minutes, stirring frequently, until the wine reduces to half.
Add in half of your beef broth, tomato sauce, dried thyme, Italian seasoning, salt, and pepper, and give it a good mix. Carefully add your roast back into the pot along with carrots and potatoes.
Secure the Instant Pot lid and pressure cook on high for 70 minutes. Once 70 minutes is up, let your Instant Pot naturally release pressure for 20 minutes.
After 20 minutes, you can release any excess steam. Remove the meat from the pot and set it aside.
In a small bowl combine cornstarch and beef broth. Slowly add the mixture into the Instant Pot with the drippings from the beef. Stir until the mixture thickens.
Serve gravy over your pot roast, and enjoy!
Chuck Roast in the Instant Pot Tips
It’s important to let the pressure release naturally, so leave it for another 20 minutes after cooking.
Feel free to release the vent after 20 minutes. This will release any extra steam and allow you to open the lid.
Cutting the roast into halves helps cut down on the cooking time in the pressure cooker and allows you to distribute the seasoning more evenly, giving you a more flavorful dish.
Cook roast beef in the Instant Pot at approximately 20 minutes per pound, until it is fall-apart tender and easy to shred with a fork. Adjust according to the size of your roast.
How do you thicken pot roast gravy in the instant pot?
You can thicken pot roast gravy in the Instant Pot by using a slurry. One of the best ways to thicken a sauce is to simply make a mixture of liquid and cornstarch, also known as a cornstarch slurry. You can do this with water and cornstarch or broth and cornstarch.
Preheat oven to 425 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray. Set aside.
In a large bowl mix together cooked chicken, cream of soups, sour cream, cheddar cheese, milk, garlic, melted butter, thawed vegetables, salt, black pepper, garlic powder, and onion powder.Pour mixture into prepared baking dish.
In medium bowl place Red Lobster Cheddar Bay Biscuit mix. Stir in water and 1/2 cup shredded cheddar cheese. Spoon biscuit mix on top of cream mixture and smooth out evenly.
Bake in preheated oven for 16-18 minutes until golden brown, biscuits are cooked through, and mixture is heated through.
In small dish mix together 4 TBS melted butter & herb seasoning pack
The following are the quick & easy steps to replicate the delicious raspberry bean dip from So Long Saloon in Manhattan, Kansas.
In Manhattan, Kansas, there are a lot of interesting places to explore and things to try in town. A must-stop is the So Long Saloon’s to try their raspberry black bean dip. Living so far away, finding this recipe to avoid having to drive 7 hours one way to get it, has been absolutely critical for me. Thanks to Samantha Albers of Kansas State University and their wonderful write-up on Spoon University on July 9th, 2017, we have the eight simple steps for So Long Saloon’s raspberry black bean dip at home.
Raspberry Black Bean Dip
Prep Time:10 mins
Cook Time:25 mins
Total Time:35 mins
Servings:7
EASY
1 15-ounce can black beans loosely rinsed and drained
Pinch each salt and black pepper
1 tsp cumin
2/3 cup diced red or white onion about half an onion
1 clove garlic minced
5 Tbsp raspberry sauce or jam
1 8-ounce package cream cheese
1/3 cup shredded pepper jack cheese
2 Tbsp olive oil
Cilantro for topping optional
Chips or crackers for serving
Samantha Albers
STEP 1
Preheat oven to 400° F (204° C)Samantha Albers
STEP 2
In a small saucepan, heat beans along with cumin and a pinch each of salt and pepper. Once warmed, taste and adjust seasonings and set aside. Samantha Albers
STEP 3
Add olive oil to a 10-12 inch oven-safe skillet over medium heat. Add onions and a pinch of salt. Stir. Cook until soft and fragrant (about five minutes), stirring frequently. Samantha Albers
STEP 4
Add garlic and cook for two more minutes. Add to a mixing bowl with cream cheese and stir. Samantha Albers
STEP 5
Remove the skillet from heat and add cream cheese-onion mixture back to the skillet. Place in the center and make a well (or spread evenly for more distribution).Samantha Albers
STEP 6
Add beans around the outside or on top of cream cheese. Pour raspberry sauce or jam in the center. Samantha Albers
STEP 7
Sprinkle cheese evenly over the top (optional but recommended). Bake for 12-15 minutes or until warmed and bubbly. Cheese should be melted.Samantha Albers
STEP 8
Remove from oven and top with additional cheese and cilantro (optional). Serve immediately with chips or crackers.Samantha Albers
Important Side Notes:
This recipe serves six to eight people (if you are willing to share).
You can swirl everything around before serving to combine flavors or let people scoop into it with chips and get a bit of each ingredient.
Leftovers can keep covered and refrigerated for several days — just reheat in the microwave or oven.
Samantha Albers
This recipe is a sure and easy way to enjoy one of the most famous dishes made in Aggieville. But for those who have never been there, Manhattan has many great opportunities to enjoy a wonderful atmosphere and vibrant nightlife. So even if you opt to make this at home, I’d still consider visiting for the original version.
Samantha Albers
Samantha Albers
Samantha Albers
Samantha Albers
Samantha Albers
Samantha Albers
Samantha Albers
Samantha Albers