PORK PICNIC POT ROAST
Delicious, easy-peasy pot roast.
Provided by Kayla Yuill
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 4h20m
Yield 8
Number Of Ingredients 8
Steps:
- Season pork roast all over with salt and black pepper and place in a slow cooker. Spread garlic over pork; add carrots, potatoes, onion, and celery to slow cooker. Pour broth over roast and vegetables.
- Cook on High for 2 hours. Baste roast and vegetables with broth cooking liquid; continue cooking on high until tender, 2 hours more. Let rest before slicing, 5 to 10 minutes.
Nutrition Facts : Calories 552.1 calories, Carbohydrate 35.4 g, Cholesterol 116.6 mg, Fat 30.2 g, Fiber 5.8 g, Protein 33.7 g, SaturatedFat 11 g, Sodium 341.3 mg, Sugar 5.1 g
SLOW-ROAST PORK SHOULDER
This smoky, melt-in-the-mouth main course is slow-cooked for several hours, making it ideal for a Bonfire Night feast after the fireworks
Provided by James Martin
Categories Dinner, Main course
Time 6h50m
Number Of Ingredients 7
Steps:
- In a small bowl, mix the treacle, cider vinegar, paprika, cumin, mustard powder and chilli powder until smooth. Using a sharp knife, make deep slashes in the skin of the pork shoulder to cut through the skin and fat layer, but not the meat. Place the joint, skin-side down, in a large dish and rub the spice paste into the meat (not the fat). Turn skin-side, cover tightly with cling film and put in the fridge overnight, or for 24 hrs to give the pork maximum flavour.
- Heat oven to 150C/130C fan/gas 2. Transfer the pork, skin-side up, to a deep roasting tin, rub 1 tbsp sea salt onto the skin and pour 500ml water into the bottom of the roasting tin. Cover tightly with foil and roast in the oven for 5 hrs.
- Remove the foil, turn up the oven to 200C/180C fan/gas 6 and cook for a further 1 hr 30 mins or until the pork is very tender and the skin has turned to crispy crackling.
- Once the pork is ready, take it out of the roasting tin, cover with foil and leave to rest. Pour the juices from the roasting tin into a jug and leave to separate. Pour off the fat layer and transfer the remaining juices to a large sauté pan. Simmer over a high heat, stirring, until reduced to a rich gravy.
- Once rested, cut the pork into pieces - it should pull apart with very little effort - and break the crackling into shards. Serve the pork and crackling with the gravy poured over and mustard mash, honey-roasted carrots and quick pickled red cabbage on the side (see goes well with below).
Nutrition Facts : Calories 732 calories, Fat 46 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 77 grams protein, Sodium 3.1 milligram of sodium
SLOW ROASTED SMOKED PORK SHOULDER
It's an inexpensive,EASY and completely delicious way to cook a smoked shoulder. (They go on sale for $0.88/lb here and I buy LOTS) It's like that infomercial...set it, and forget it. Also an awesome change from chicken wings for a snack during the big game. The variations are endless but the method of cooking remains the same.
Provided by Corilayn
Categories One Dish Meal
Time 7h2m
Yield 14 sandwiches, 6 serving(s)
Number Of Ingredients 4
Steps:
- Turn oven on to 300.
- Place pork in lasagne pan fat side up. (can be placed on a rack,optional).
- Score fat lightly in a diamond pattern, not piercing through to the meat.
- Rub salt, pepper and garlic on the fat.
- Cover lightly with tin foil and roast for 3 hours, this gets the fat melting.
- Remove tin foil and reduce oven to 225.
- Continue roasting for 4 hours.
- Remove from oven and drain drippings if desired.
- Turn oven up to 450-500.
- Place pork back in oven until fat is crispy and browned, about 5-10mins.
- Remove from oven, lightly tent with tin foil and wait till cool enought to handle.
- Remove meat and tear apart with 2 forks.
- Toss with favorite BBQ sauce and serve on buns.
- *note* I've made this a 1000 times. Sometimes with aromatic herbs such as rosemary, thyme and sage. Sometimes with a wet rub. Sometimes with fruit such as apples,peaches, or pineapple. I've never had one not turn out. I posted this recipe today because that's what in my oven. (big game on!).
- Enjoy!
SLOW-ROASTED PORK SHOULDER
Provided by Food Network Kitchen
Categories main-dish
Time 5h45m
Yield about 6 main course servings (
Number Of Ingredients 7
Steps:
- Preheat the oven to 275 degrees F.
- In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrape the garlic paste into a small bowl.
- Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours.
- Remove roast from the oven. Slip the oven-roasting bag off the meat and discard. Transfer the cooking liquid to a medium saucepan. Skim the fat from the cooking liquid with a ladle or de-greaser. Bring to a boil, lower the heat, and simmer to thicken the juices slightly.
- Raise the oven to 400 degrees F. Return the pork, in the roasting pan, to the oven. Continue roasting, basting frequently with the simmering cooking liquid, until well-browned, about 30 minutes. If there is any cooking liquid left, pour it over the pork.
- Remove pork from the oven and let it rest at room temperature for 10 minutes. With the pork drippings you may make a vinegar sauce using this formula: for every 1/2 cup of drippings, whisk with 3 tablespoons vinegar and 1/4 teaspoon salt. Either carve the pork into thin slices, or, using 2 forks, pull into small pieces. Serve with the vinegar sauce on the side.
MEAL PREP SLOW-ROASTED PORK SHOULDER
This make-ahead pork shoulder recipe has endless uses. Cook it on a weekend and you'll be set for easy-prep meals throughout the week. By roasting the pork until tender, and then covering it to braise for 30 minutes, you get a beautifully browned piece on top that you can slice for a hearty dinner plate or sandwiches, and also a shreddable juicy portion on the bottom--perfect for tacos, BBQ sandwiches and salads. We kept the seasoning simple so you can add your favorite herbs and spices the second time around.
Provided by Food Network Kitchen
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 2
Steps:
- Put a large ovenproof Dutch oven, without the lid, into the oven and preheat to 425 degrees F.
- Meanwhile, rub the pork all over with 2 tablespoons salt and 1 teaspoon pepper.
- Once the oven is preheated, carefully remove the Dutch oven and add the pork to it fat-side down. Roast until golden all over, 45 minutes. Reduce the oven temperature to 300 degrees F and flip the pork so it is fat-side up. Continue to roast until the internal temperature is about 175 degrees F, about 3 hours. Cover the pot with the lid and continue to cook until the internal temperature is 195 to 200 degrees F, about another 30 minutes. Remove the pot from the oven, uncover and let rest until the meat is cool enough to handle, about 30 minutes.
- Transfer the pork to a cutting board. Skim off the fat from the liquid at the bottom of the pot with a spoon or ladle and discard it. Reserve the liquid for re-warming the meat.
- Pull the meat from the bone and discard it. The part of the meat that was in the bottom of the pot and cooks in the liquid is perfect for shredding with two forks. The top part that roasts for most of the cooking time should be sliced in to 1/2-inch pieces for browning in other recipes Refrigerate in airtight containers for up to 5 days.
SLOW-ROASTED PORK SHOULDER AND ROASTED PORK STOCK
Yes, this is a time consuming recipe, but really you are getting an amazing roast dinner one night and an incredibly rich stock that can be used right away or frozen for later use. I like this for use as a base stock in homemade Chashu Ramen, but would also be wonderful in other hearty soups.
Provided by Meghan
Categories Stocks
Time 18h25m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE ROAST:.
- Rinse pork and pat dry. Score skin in a crisscross diamond pattern, making 1/8-inch-deep cuts about 1 inch apart.
- In a mortar and pestle crush garlic, salt, seasoning, and pepper into a coarse paste. Rub all over roast, into score marks especially. Set roast, skin side up, on a rack in an oiled 9- by 13-inch roasting pan.
- Roast in a 450° oven until deep golden brown, 40 to 45 minutes.
- Remove pan from oven, scatter onion and carrot slices around pork. Pour 1 cup of the wine and 2 cups of the broth into pan. Baste pork with some of the pan juices. Reduce oven temperature to 225° and bake until a thermometer inserted through the center of thickest part at bone reads 170°, 8 to 9 hours.
- About 30 minutes before serving, transfer pork to a carving board. Cover pork loosely with foil and set in a warm place. Pour the remaining broth and wine into the roasting pan (drippings will be dark) and set on a burner over high heat. Bring to a boil, scraping up browned bits from bottom of pan. Boil, stirring occasionally, until liquid is reduced by about half, 7 to 10 minutes. Pour through a wire strainer set over a bowl, pressing on vegetables (reserve vegetables for the stock making); you should have 1 to 1 1/3 cups drippings. Skim off fat.
- Peel skin off roast and set aside for stock making. Slice meat across the grain and arrange on platter. Drizzle about a fourth of the pan juices over meat; serve remaining to add to taste.
- FOR THE STOCK:.
- Preheat oven to 400°.
- Remove the majority of the meat from the bone (be sure to leave some on, as well as any attached fatty parts you wouldn't eat), add to the roasting pan. Add in the reserved pork skin and cooked vegetables from making the roast along with the fresh onions, carrots.
- Roast in the oven for 20-30 minutes until the it gets a nice golden crisp to it.
- Place the bone, pan drippings and veggies in a stock pot, add in thyme, bay, garlic then cover with water by about an inch. Cover pot, then bring to boil, then reduce to a simmer for 8-9 hours. (yes, that's right).
- Remove from heat allowing to return to room temperature. Refrigerate overnight. Remove from fridge and skim off hardened white fat.
- At this point the stock will be almost gelatinous, so you will have to warm the stock a little before you can strain it. Strain thru mesh strainer, throw out solids. You now have quite possibly the best pork stock you will ever have.
Nutrition Facts : Calories 758.5, Fat 31.4, SaturatedFat 11, Cholesterol 272.9, Sodium 1287.3, Carbohydrate 7.9, Fiber 1.1, Sugar 2.9, Protein 96
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