In this post I’m supposed to provide you with this great pork roast recipe….information on the Kansas Pork Association’s Ultimate Tailgate and a summary of the interview I did with Alan Haverkamp… a man who works hard with 4 of his brothers (he was in a family of 11 kids! I should have interviewed his mother!)…. and I’m supposed to get all of this information in a post short enough to keep your attention span.
Oh, and I want to make this interesting enough for you to read and pay attention to because not only am I getting paid and I have a good work ethic, but I’m completely in awe of the amazing hard work and dedication that this family….and others like them all over the state….put into their farms to make them successful legacies for their families as well as to provide quality food to the rest of the country.
So let’s try it this way:
Alan Haverkamp and his brothers Robert, Mark, Neal and Leon run a diversified farming business that covers thousands of acres and includes crop production, feed milling, a cow-calf heard and a sow farm. They employ over 60 people and work with 30 independent contract farmers. They have a passion for continuously improving their farm. There are 3 generations of Haverkamp family members working together on this farm to make it a success.
I find this impressive. There are very few businesses in this day and age that hold a family that closely together. Very few people in this day and age keep one job for their entire career, much less keep it in the family.
Alan’s favorite pork recipe is Santa Fe Cured Pork Roast.. I made this for my family and we were very pleased with the results. Even SuperBaby…who has gotten ridiculously picky in the past several months.
Here is the recipe. I made this for Sunday dinner along with the Pioneer Woman’s Crash Potatoes, Green Beans, my first ever loaf of homemade french bread and apple crisp for dessert. Sound good? Oooooh, it was.
Santa Fe Cured Pork Loin
3-4 pounds boneless pork loin roast (Alan says this is their favorite cut of pork because is lean and flavorful and often priced around $2/lb)
8 c. water
1 c. sugar
6 Tbsp. chili powder
2 Tbsp. salt
2 Tbsp. crushed thyme
1 Tbsp. ground cumin
2 tsp black pepper
2 tsp crushed oregano
In large saucepan, heat all ingredients EXCEPT pork loin to boiling, stirring to dissolve ground spices and mix cure ingredients thoroughly. Remove from heat and cool to room temperature. Place pork loin in glass container large enough to immerse roast in cure solution, cover and refrigerate 2-4 days OR place roast in 2-gallon self-sealing plastic bag and pour cure solution over; seal bag and place in large bowl, refrigerate 2-4 days.
*Hint* One of the best purchases we ever made was a Food Saver food preserving system. Since SuperDad processes most of the meat we eat, we use it on a regular basis. It is great for freezing meats, produce and pre-made freezer meals. One other trick we’ve learned is that when you are marinating a cut of meat, sealing it in a food saver bag, where the extra air is removed from the bag, will help the meat marinate more quickly and be more flavorful. It also makes less of a mess when you are marinating as the bag is completely sealed off.
Remove pork roast from cure, discarding cure solution. Pat pork gently dry with paper towels. Prepare covered grill with banked coals heated to medium-hot. Place roast over drip pan and cook over indirect heat for 60-90 minutes (20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from heat; let rest 10 minutes. Slice to serve.
Another reason I loved this recipe….on the day you are serving it…it is all but done. Pull it out of the fridge and throw it on the grill. This is great for busy families like mine. Of course, after learning that Alan’s day can start as early as 4am and go until well past dark I’m feeling a little lazy complaining about my work load around here.
We have a smoker that SuperDad likes to cook meat in so we decided to set the pork roast in there to slow cook. This took the same amount of time and made a nice pink smoke ring around the roast. Regardless of how you slow cook this roast you will need to get a meat thermometer. We have a really slick digital one that you can use remotely while your meat is cooking.
Alan and his wife just took their youngest child to college this weekend. She will be a freshman at K-State. I bet that she will be at the K-State/KU football game on October 6. You could be, too, you know.
What pound of flesh do they require for entry into this great giveaway?
Nothing. You just visit them on Facebook and look for their “Ultimate Kansas Tailgate” to enter to win. Then you can just sit back, relax and dream about that football game, cooler weather and leaving all of this heat behind you.
Unfortunately, farmers like Alan will be feeling the effects of this drought for a long time to come. With feed prices so high there are concerns of the market not supporting the prices needed to keep farmers from taking a large loss with their animals this year. You can read about more Kansas family farms by visiting the blogs of my fellow Kansas City area bloggers:
Disclaimer: I received compensation from the Kansas Pork Association for interviewing Alan Haverkamp and posting the enclosed recipe. All opinions are, as usual, my own. I would also like to state, for the record, that my family does not take kindly to waiting for their food…therefor I have no decent pictures of my prepared meal.