SPICED APPLE PORK ROAST
"I THINK what I enjoy most about Ukrainian cooking is the smells it creates. This pork roast reminds me of my mother's kitchen-it smells wonderful! My mother canned and preserved in the fall and always used applesauce to glaze the meat. That's probably why I associate the sweet aroma of this hearty stick-to-your-ribs meal with cooler weather."
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 12-15 servings.
Number Of Ingredients 11
Steps:
- Cut slits in top of roast; insert garlic strips. Combine the flour, mustard, salt, sugar and pepper; rub over roast. Place fat side up on a rack in a roasting pan. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°. Combine the applesauce, brown sugar, vinegar and cloves; generously brush over roast during the last 30 minutes of baking. Let stand for 10 minutes before slicing.
Nutrition Facts :
EASY SLOW COOKER APPLE PORK ROAST
My husband doesn't like BBQ sauce, but we had a pork roast. I whipped this up in the slow cooker, and it was awesome served with broccoli and rice, and also as pulled pork sandwiches for the 2 kids and hubby for a few days without them getting tired of it! It got better and better until it was gone, so I figured it was worth sharing. You let me know what you think!
Provided by onwingosfdragons
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 8h15m
Yield 14
Number Of Ingredients 8
Steps:
- Place the apples and onion into the bottom of a slow cooker, and sprinkle with 1/4 teaspoon cinnamon.
- Rub the pork roast with salt and pepper, and place it on the layer of apples and onions in the slow cooker. Pour the applesauce over the roast, and dust the top with 1/4 teaspoon cinnamon.
- Cook on High setting for 8 hours. Serve the roast topped with the sauce, apples, and onions.
Nutrition Facts : Calories 527.1 calories, Carbohydrate 18.8 g, Cholesterol 145.2 mg, Fat 29.4 g, Fiber 2.4 g, Protein 44.6 g, SaturatedFat 10.2 g, Sodium 203.6 mg, Sugar 14.6 g
APPLE PORK ROAST
"This is a delicious way to make a pork roast, and it's my husband's favorite. The gravy is very tasty without all of the fat." Florence LaPointe - Dryden, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Cut eight to ten 1-in. slits in top of roast; insert garlic slices. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a roasting pan. , In a small bowl, combine the mustard, vinegar, thyme and sage; brush over roast. In a small saucepan, combine the broth, apple juice and jam. Cook and stir over medium heat until jam is melted; pour over roast. Arrange apples around roast., Cover and bake at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°, basting occasionally. Remove roast to a warm serving platter; let stand for 10 minutes before slicing., Meanwhile, skim fat from pan juices. Set aside 1/2 cup juices; pour remaining juices and apples into a large saucepan. Combine cornstarch and sour cream until smooth; stir into reserved pan juices. Stir into saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Serve with roast.
Nutrition Facts : Calories 278 calories, Fat 10g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 158mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
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- Prepare the pork belly: Pat pork belly dry. With a sharp knife, score the top skin diagonally by cutting lines in one direction about 3/4 inch apart, then cutting lines in the opposite direction in the same manner, to make a diamond pattern all across the top skin. Be sure you don't cut too far down. You only want to score the skin and fat layer and not the meat underneath. Season top with salt and pepper and place in a greased skillet or oven-safe baking dish, skin side up.
- Pour enough apple cider in the pan so that it rises up the pork belly just to the point where the fat layer begins (the fat layer directly under the top skin.
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APPLE PULLED PORK - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (2)Total Time 4 hrs 15 minsCategory SandwichCalories 281 per serving
- Place pork shoulder in a large, heavy bottomed Dutch oven or pot on the stove-top. If necessary, cut the pork in to a couple of large chunks to fit. Add all the rest of the ingredients to the pot. Cover and turn burner on to medium. After 10-15 minutes, stir the mixture well and flip the pork over. Cover pot, reduce heat to medium-low and allow to cook for 3-4 hours, flipping pork and stirring several times during that period.
- For the Slow cooker, cook on high for about 4-5 hours or on low for 7-8 hours. If the roast is exposed on the top, I like to open the lid a couple of times during cooking and flip it over, but it isn’t really necessary if it’s not convenient. Cook for 20-30 minutes at the end with the lid off to thicken the sauce.
- When pork is tender enough to pull apart with a fork, remove the pork to a rimmed baking sheet. Remove and discard any bone. Using two forks, shred the pork, discarding any fatty pieces. Return the shredded meat to the pot with the sauce and stir well. Allow to simmer over low heat for about 30 minutes, or until the sauce thickened.
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- Place skillet in the oven and cook pork to an internal temperature of 145 degrees, about 30 to 40 minutes depending on the size of the roast. Use a probe thermometer for accuracy.
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