Garlic Roasted Pork Torresmos Recipes

Steps:

• Preheat oven to 375°F.
• Place the peppers and salt into a food processor and mince.
• Combine the minced peppers with the garlic, paprika, white wine and red wine in a large glass bowl.
• Add the pork pieces to the marinade, making sure the pork is coated well.
• Cover with plastic wrap and place in the refrigerator for 24 hours.
• After 24 hours remove pork, and discard the marinade.
• Pour oil into a large roasting pan, place the pork in the roasting pan and season with salt and pepper.
• Roast at 375 degrees for about 1 hour (turn the pork regularly to make sure pork stays moist).
• Depending on the cut and how thick your pork pieces are, cooking time may need to be adjusted. Pork should register at least 160-170 degrees for safety.
• I have not tried this yet, but was thinking of marinating a whole pork shoulder or loin roast and trying it in the crockpot.

Steps:

• Prepare the pork and the ribs (if using) and place in a container.with a lid.
• Combine all of the remaining ingredients, except for the lard, and pour over the pork. Coat all of the meat then cover with a lid and refrigerate for 24 hours, turning the several times. .
• Bring the meat to room temperate 30 minutes before cooking. Drain the meat discarding the marinade.
• Preheat the oven to 350°F Melt the lard in the roasting pan then add all of the meat, potatoes and peppers, tossing to coat with the lard. Cook with the lid on until the meat and potatoes are tender, turning several times. Cooking time varies depending on the thickness of the meat and the oven. Adjust the time as needed.
• Taste for salt and pepper and adjust the seasonings accordingly.

Steps:

• 1. Place the meat in a non-reactive glass or ceramic or stainless steel bowl and season the meat with the peppers, paprika, garlic, bay leaf and salt and pepper.
• 2. Turn the meat in the seasoning to coat evenly and slowly pour the wine over the roast, cover and refrigerate overnight.
• 3. About 1/2 hour before starting to cook, drain the marinade from the meat.
• 4. Preheat oven to 350 degrees F.
• 5. Drizzle the bottom of a roasting pan with olive oil to coat and add the meat.
• 6. Place the pan in a 350 degree oven and cook for 1 hour, turning the meat to evenly brown.
• 7. The meat should be fork tender.

Steps:

• Preheat oven to 350°. In a small bowl, mix celery, green pepper, green onions and garlic., Place roast in a roasting pan, fat side up. With a sharp knife, make deep slits into top of roast, cutting between ribs. Fill slits with vegetable mixture. Sprinkle roast with salt and cayenne., Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 1-1/4 to 1-1/2 hours. Remove roast from oven; tent with foil. Let stand 15 minutes before carving.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut about 6 holes per side into pork roast with a sharp knife and insert garlic clove halves into the holes. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
• Roast in the preheated oven for 3 hours. Turn off the oven with roast inside and leave it to rest for 1 hour. Refrigerate meat overnight.
• Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.
• Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.
• Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
• Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.

Steps:

• Place the meat in a non-reactive glass or ceramic or stainless steel bowl and season the meat with the peppers, paprika, garlic, bay leaf and salt and pepper.
• Turn the meat in the seasoning to coat evenly and slowly pour the wine over the roast, cover and refrigerate overnight.
• About 1/2 hour before starting to cook, drain the marinade from the meat.
• Preheat oven to 350 degrees F.
• Drizzle the bottom of a roasting pan with olive oil to coat and add the meat.
• Place the pan in a 350 degree oven and cook for 1 hour, turning the meat to evenly brown.
• The meat should be fork tender.

Steps:

• Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
• In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
• Cover, and cook on low setting for 6 hours.

Steps:

• Heat oven to 350°F.
• Melt butter in roasting pan and sauté onion.
• Combine remaining ingredients in a small bowl.
• Rub over loin.
• Place loin on onions in roasting pan.
• Roast until center reaches 160°F.
• Serve.