Pork Roast

Roasts are something that I love to make.  They get shoved in the oven (even half frozen) and come out looking like you just slaved away.  And I’m all about looking like a good cook.  Seriously – there is NOTHING to making gluten free meat.  Why?  Meat is gluten free!  All of it.  All the time.  What is NOT gluten free is the ‘marinades’ or ‘breading’ or whatever else the packaging plants do to contaminate it.  When you’re shopping, there should be NO ingredient list – other than the title, or perhaps a little collagen for packaging or color.

I used:

1.5 lb  pork roast (shoulder butt, I think?)  I just love pork, and use whatever roast is middle of the road for price.

salt & pepper to taste

1/4 cup water


  1. Rub roast (I sprinkle, I’m not really into giving a hunk of raw meat a rub-down)with salt and pepper.  Place water in bottom of roaster.
  2. Cover and place in pre-heated, 400F oven for 1/2 hour.
  3. Turn heat down to 325F and cook until thermometer reads 160 (medium) – 170(well done)F.
  4. Remove from oven and let sit, covered for half an hour.  (just long enough to cook potatoes!)

Serve with a large plate, wear an apron, and splash water on your face so you look flushed.  Voila!  You LOOK like a great cook. 

About Cathy Tibbles

In 2007 Cathy's Hubby was diagnosed with celiac disease and Strawberries Are Gluten Free was born. The early days of SAGF are chock full of all the newly converted recipes. More recently the articles are trending to cool new products, events, local news and family tales.

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