This roast is slow cooked in enough red wine to almost cover it, making it extremely tender and giving it a beautiful, deep mahogany color. I adapted it for the Global Sun Oven from Marcella Hazan’s must have Italian cookbook, “Essentials of Classic Italian Cooking”. When the meat is done there should be a small amount of syrupy sauce in the pot. I’ve yet to achieve that without reducing the liquid on the stove after removing the roast from the GSO. It’s still very good and only takes about 5 minutes of conventional cooking to create the luscious sauce that will make your friends think you spent hours slaving over a hot stove.

Drunk Solar Roast Pork


3 medium carrots, peeled and cut lengthwise into 3/8-inch thick sticks

3 1/2 to 4 pounds pork center loin, trussed with string

1 tablespoon vegetable oil

2 tablespoons butter

1/2 cup flour, spread out on a plate

1 1/2 cups or more dry red wine

1/8 teaspoon freshly grated nutmeg

2 bay leaves

salt and pepper to taste


Set Global Sun Oven out to preheat

Using a long pointed tool such as a meat probe or sturdy chopstick pierce the meat at both ends making as many holes as you have carrot sticks, keep the holes about 1 1/2 inches apart. Stuff the carrots into the holes.

Heat the oil and butter in a dutch oven over medium-high heat. Turn the meat in the flour, coating it on all sides. Brown it in the pot, turning to brown all sides. Pour the wine into the pot until it is just shy of covering the meat. The amount of wine needed will depend on the size of the roast and the pot. Add nutmeg, bay leaves, salt, and pepper. Turn the pork once or twice. Cover and place in GSO.

Focus GSO so as to maintain a temperature between 250º and 300ºF. After about 2 1/2 hours check to see how much liquid is left. If it’s a lot, and it probably will be, set the lid ajar and leave the GSO’s glass door unlatched to allow the steam to escape. Continue cooking until the meat is tender when prodded with a fork, about 3 hours total. If there is still a substantial amount of liquid left transfer the roast to a platter, cover with tin foil to keep warm, and reduce the sauce on the stove over medium-high heat.

Makes 6 to 8 servings.

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