Roastporkandappledinner Recipes

Steps:

• Combine the garlic, fennel, rosemary, oregano, paprika, salt and pepper; rub over pork. Cover and refrigerate for 8 hours. , Place potatoes and onions in a 5-qt. slow cooker. Top with pork. Pour broth over meat. Cover and cook on low for 8-10 hours or until meat and vegetables are tender., Let meat stand 10-15 minutes before slicing.

Steps:

• Spray large nonstick skillet with cooking spray.
• Add chops; cook on medium-high heat 4 minutes on each side or until browned.
• Add onion, mushrooms and dressing; cook an additional 3 minutes.
• Stir in rice, broth, water, apples and thyme.
• Reduce heat to medium; simmer 10 minutes or until heated through.

Steps:

• Preheat the oven to 300 degrees F. Season the roast very generously with salt and pepper, and then dust lightly with the flour.
• Put a Dutch oven over medium-high heat, and then add the olive oil. When the oil is hot, add the roast, and brown deeply on all sides, about 4 minutes per side.
• Remove the roast to a platter. Stir in the vinegar, shallots, celery, carrots, parsnips and garlic, and then set the roast on top of the vegetables. Pour the chicken stock and bourbon around the meat, cover, and roast in the oven for 2 hours.
• Transfer the roast to a cutting board. Spoon the vegetables and pan juices onto a large serving platter. Slice the roast, arrange the meat on top of the vegetables, and serve family style.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a mortar, smash together 1/4 cup of garlic powder, 1/4 cup of onion powder, the crushed red pepper flakes, and 1 tablespoon of cracked black pepper until the mixture forms a fine powder. Place the spice mix into a large shallow bowl.
• Inject the pork roast all over with the Creole marinade; blot moisture from the outside of the roast. Rub the spice mix all over the pork roast to thoroughly coat. Melt the butter in a large skillet over medium heat, then cook and stir the shallots and elephant garlic until the garlic becomes lightly golden brown. Sear the coated pork roast in the hot butter on all sides until the spice coating is golden brown, 1 to 2 minutes per side. Place the roast into a roasting pan or Dutch oven with the fat side up; scrape up the butter, cooked shallots and garlic, and sprinkle around the roast. Arrange the sweet onions, red potatoes, carrots, and celery pieces around the roast. Mix 1 cup of water with the remaining spice rub, and pour evenly over roast.
• Cover the roasting pan with a lid, and cook in the preheated oven until the meat is very tender, 3 3/4 to 4 hours.
• Remove the roast and set aside on a serving platter; surround the meat with the cooked vegetables. Whisk 1 tablespoon of cracked black pepper, 2 tablespoons of garlic powder, 1 tablespoon of onion powder, and the brown gravy mix together with 2 cups of water in a bowl, and whisk the mixture into the liquid left in the roasting pan. Place the pan over medium heat, and cook, whisking constantly, until the gravy has come to a boil and has thickened, about 5 minutes. Serve alongside the roast and vegetables.

Steps:

• Cook chops in large nonstick skillet sprayed with cooking spray on medium-high heat 4 min. on each side or just until evenly browned.
• Add mushrooms, onions and dressing; cook 2 min.
• Stir in remaining ingredients; simmer on medium-low heat 15 min. or until chops are done (145ºF), rice is tender and liquid is absorbed. Remove from heat; cover. Let stand 3 min. before serving.

Steps:

• Heat oven to 400 degrees. Using a small knife, make several incisions about 1/2 inch long and 1 inch deep all over the pork. Cut garlic cloves in half lengthwise and insert garlic pieces into each incision. Generously season pork all over with salt, pepper, chopped thyme and rosemary.
• Place celery, carrot, onion and bay leaves in a large roasting pan. Lay pork butt on top, fat side up.
• Roast pork for 30 minutes, then lower oven temperature to 300 degrees. Add chicken stock, wine and tomatoes to roasting pan. Continue to cook pork until internal temperature registers 190 degrees with an instant-read thermometer and meat is fork-tender, another 3 to 4 hours. If pork begins to brown too quickly, cover loosely with aluminum foil.
• Transfer pork to a platter and allow to rest for at least 20 minutes. Using a fine sieve, strain cooking liquid. Skim off as much fat as you can and reserve liquid.
• Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly until a light brown roux is formed, 7 to 8 minutes. Whisk in 4 cups of the drippings and cook, stirring constantly, until mixture is smooth and reaches the consistency of sauce, about 10 minutes. Season with thyme leaves, salt and pepper.
• When pork is cool enough to handle, shred with a fork, then add it along with the sauce back to a large pan and reheat. Serve on crusty rolls or baguette, garnished as desired.

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the onion into a roasting tin and put the pork shoulder on top. Rub the pork skin with the oil and sprinkle with salt and the fennel seeds, if using. Tuck the garlic cloves under the side of the pork. Roast for 30 mins or until the skin begins to crackle up, blister and brown.
• Reduce heat to 180C/160C fan/gas 3, add the apples to the tin, and roast for about 2 hrs or until the meat is very tender when tested with a sharp knife. Lift the pork out to rest and spoon out the apple and onion.
• While the pork rests, make the gravy. Tip all the fat out of the tin, then put it over a low heat. Add a splash of stock, scraping any sticky bits off the bottom with a wooden spoon. Pour in the remaining stock, then bring everything to the boil. Squash in the garlic and remove the skin. Strain the gravy through a sieve into a jug. Serve the pork and crackling in slices with the roasted apple, onion and gravy, and either roast or mashed potatoes.

Steps:

• Heat oven to 325°F.
• Score your crackling.
• Season with salt & pepper.
• Place roast on a rack in roasting pan.
• Cook your prunes until tender (cover with water and simmer until tender).
• 45 minutes before the roast is done, place apples around the roast.
• 30 minutes before roast is done, put prunes around the roast.
• Roast until inner temp reach 170°F (allow 30- 35 minutes per pound).
• Remove roast from oven and cut off the crackling.
• Cover roast, prunes and apples and keep warm.
• Return crackling to hot oven in a metal pan. (Raise temp to about 375°F or broil, but if you broil watch closely).
• Spray with cold water again if it hasn't completely crackled.
• Spray crackling with cold water, takes about 10 minutes.

Steps:

• Cut roast in half. Transfer to a 5-qt. slow cooker. Combine the syrup, lemon juice, mustard and garlic; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender., Remove meat to a serving platter; keep warm. Strain cooking juices; transfer 1 cup to a small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

Steps:

• Preheat the oven to 325°F (165°C).
• Season the pork with the salt and pepper.
• Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the pork and brown well on all sides, 3 to 4 minutes per side.
• Remove the pork and add the onion wedges to the pot. Cook for a few minutes, letting them get a little color but being careful not to let them burn.
• Return the pork to the pot, placing it on the bed of onions. Add the cider and 1 cup (235 ml) water and bring to a simmer, then wedge the apple pieces under the meat among the onions. Toss in the thyme.
• Cover and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender, shreds easily, and is a deep brown color; the apples will have caramelized.