DAD'S BASIC MOIST PORK ROAST
This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.
Provided by CHEFSINGLEDAD
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h40m
Yield 6
Number Of Ingredients 4
Steps:
- Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
- Preheat an oven to 475 degrees F (245 degrees C).
- Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
- Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
- Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 0.7 g, Cholesterol 78.6 mg, Fat 10.8 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 367.3 mg
SIMPLE ROASTED PORK SHOULDER
A basic garlic and olive oil mixture is the flavor basis for Aaron McCargo Jr.'s Simple Roasted Pork Shoulder recipe from Big Daddy's House on Food Network.
Provided by Aaron McCargo Jr.
Time 4h55m
Yield 2 pounds of meat
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F.
- In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
- Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
ROASTED PORK BUTT
Steps:
- Preheat the oven to 400 degrees F. Season all sides of the pork with salt and pepper. Combine the Creole seasoning and olive oil in a small bowl to make a paste. Rub the paste all over the pork. Place the pork, fat side up on a rack in a roasting pan. Roast the pork for 30 minutes. Reduce the heat to 250 degrees F and continue to cook for 6 1/2 hours. Remove from the oven and cool completely. Remove the meat from the pan and using two forks, shred all of the meat.
ROASTED PORK LOIN
Succulent pork roast with fragrant garlic, rosemary and wine.
Provided by Kathleen Burton
Categories Meat and Poultry Recipes Pork
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
- Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 1.1 g, Cholesterol 53.7 mg, Fat 16.2 g, Fiber 0.2 g, Protein 18.4 g, SaturatedFat 4.5 g, Sodium 42.9 mg, Sugar 0.1 g
SUNDAY PORK ROAST IN A DUTCH OVEN
This is pork roast is juicy and the most flavorful melt in you mouth sliced roast pork there is. Keep in mind this is not a pulled pork roasting technique--the meat is tender and juicy when sliced.
Provided by TeeResa
Categories Very Low Carbs
Time 2h5m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Remove roast from fridge an hour before cooking. Season all sides with salt and pepper.
- Preheat oven to 300 degrees.
- Heat oil in dutch oven over medium heat. Brown sliced onions until nicely carmelized. Move to side, then add the roast to hot dutch oven to seer all sides just until browned. Then add 5 cups of water or beef stock and place lid on dutch oven. Bring to a quick boil then remove from stove and place in 300 degree oven for approximately 1 1/2 - 2 hours or until meat temp reaches 170 degrees.
- When roast is done, remove roast and onions to platter. Place dutch oven on stove high heat and boil liquid, reducing it until thick and rich.
- *Optional: To thicken sauce mix 2 tablespoons of cornstarch into 1/2 cup water. Using a whisk, stir the slurry into the liquid, stirring constantly for a few minutes. Remove from heat, sauce will thicken as it rests.
- Lastly, spoon thick sauce with onions over the roast, then cut roast into slices and serve.
OLD-FASHIONED PORK ROAST
A lightly sweet coating keeps the pork roast tender and moist. With just four ingredients, this roast is great for everyday dinners but looks impressive enough to serve guests.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8-10 servings.
Number Of Ingredients 4
Steps:
- Place roast, fat side up, on a greased rack in a roasting pan. Combine applesauce, salt and sage; spread over roast. , Cover and bake at 350° for 1 hour. Uncover and bake 15-30 minutes longer or until a thermometer reads 160°-170°. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 123 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 263mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 18g protein.
OVEN-BARBECUED PORK ROAST
This recipe can also be made in a crock pot! The cooking time is only estimated, it will vary slightly depending on the size and cut of your pork roast, I have made this using pork shoulder and it was really good. Plan ahead the roast needs to marinade for up to 24 hours. This is good served with French fries or roasted potatoes. If you are using a roast that is larger than 3 pounds you might want to double the sauce ingredients but keep the garlic and onion amounts the same.
Provided by Kittencalrecipezazz
Categories Pork
Time P1DT2h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Cut deep slits in the pork roast and insert garlic clove halves in each slit, then rub with seasoned salt and black pepper all over; place the roast in a large bowl or a shallow dish, cover with plastic wrap and refrigerate for a minimum of 8-24 hours.
- In a large skillet saute the onion with minced garlic and dried chili flakes (if using) for about 5-6 minutes or until onion is tender.
- Stir in the chicken broth with cider vinegar, tomato paste, lemon juice, brown sugar, Worcestershire sauce, Dijon mustard and paprika; bring to a boil, and boil for about 3-5 minutes, stirring constantly; remove from heat.
- Place the roast in a large Dutch oven and pour the sauce over the roast.
- Bake covered for about 2 hours (time will vary depending on the size and cut of the roast you are using).
- Remove the roast from the Dutch oven and place on a carving board, cover loosley with foil and let sit for about 15 minutes before slicing.
- Skim any accumulated fat off from on top of the sauce, and serve the sauce with the roast.
- Delicious!
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THE ULTIMATE PORK ROAST (IN OVEN!) - FIT FOODIE FINDS
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4.3/5 (8)Calories 461 per servingCategory Lunch And Dinner
- First, preheat oven to 350ºF. Then, remove your pork shoulder from the packaging and use a paper towel to pat it dry. Place it on a large plate and set aside.
- Next, mix together all of the spices (garlic powder, onion powder, chili powder, paprika, coarse sea salt, ground pepper, cinnamon, and brown sugar) in a small bowl and then rub it on all sides of the pork shoulder. Let pork sit in the fridge while you prep the rest of the recipe.
- Cut russet potatoes into 1-inch large chunks and dice a yellow onion and 6 large carrots into big pieces. Set aside.
- In a large cast-iron stockpot, heat 2 tablespoons of olive oil over medium-high heat. When the olive oil is fragrant, sear all 4 sides of your pork shoulder for 2 minutes per side or until it begins to brown. Remove the pork shoulder and place it on a plate.
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