ITALIAN PORK ROAST
Bring back the Sunday roast! This pork shoulder roast recipe is boldly flavored with lots of seasonings and leftovers can be repurposed in a pasta dish, in a calzone or sandwich, or on top of salad or pizzas.
Provided by Colleen Weeden
Time 4h50m
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Place roast, fat side up, in a 6- to 8-quart Dutch oven. In a small bowl stir together Italian seasoning, rosemary, garlic, fennel seeds, black pepper, salt, and the crushed red pepper. Rub all over pork.
- Roast, covered, 3 1/2 hours. Add tomatoes, mushrooms, and onion. Whisk together wine and tomato paste. Pour over pork and tomato mixture. Roast, uncovered, 1 hour more or until tender and a thermometer inserted in meat registers at least 190°F.
- Remove and shred meat. Return meat to pot. Stir to coat. Store in an airtight container in refrigerator up to 4 days or freezer up to 3 months. Makes 11 cups.
Nutrition Facts : Calories 131 kcal, Carbohydrate 5 g, Cholesterol 49 mg, Protein 20 g, SaturatedFat 1 g, Sodium 238 mg, Sugar 2 g, Fat 3 g, UnsaturatedFat 1 g
BONNIE'S ITALIAN PEPPERED PORK ROAST
This recipe was in one of our boxes of recipes, hidden way in the back. I am so glad it didn't get thrown away! My husband made this dish last night. He gave the meat a good searing, and let it cook in the slow cooker most of the day with the potatoes, carrots and onions. This pork roast is fabulous, with the Italian seasoning...
Provided by BonniE !
Categories Roasts
Time 8h20m
Number Of Ingredients 11
Steps:
- 1. Mix the Italian seasoning, fennel seed and celery seed together , and crush.
- 2. Mix together all the seasonings with the fresh ground black pepper. Rub this mixture all over the surfaces of the pork roast. Brown the roast in a little oil in a large skillet over medium-high heat. Turn it often to brown evenly on all sides. Give it a good searing.
- 3. Place potatoes, carrots and garlic in a 3 1/2 to 4 quart slow cooker. Pour the broth over the vegetables. Place the pork roast on top of the vegetables. Cover and cook on low 8 hours or until the pork is very tender and the vegetables are done. Slice the pork in 1/2 slices. To serve: Place a serving of pork on a dinner plate with the carrots, potatoes and onions, and then ladle juices from the crockpot over the food. Enjoy!
- 4. COOK'S TIPS: This roast fed three people three great dinners! The first night, we had it as Roast Pork and vegetables with au jus. The second night, we had sliced pork warmed up in a gravy made in the juices the roast cooked in. I added cornstarch to the gravy to thicken it. Less fat this way and all flavor. Served with mashed potatoes and green beans. The third night, we had roast pork sandwiches and my oven potato wedges. Just add 3/4 bottle of Mesquite barbecue sauce (in a small crockpot) to the leftover shredded pork. (avoid sweet barbecue sauces with the Italian seasonings) Turn it on high for one hour, and it is ready. Serve on soft wheat rolls. I will add a picture above for this.
DAN'S FALLIN' APART PORK POT ROAST WITH CRACKED PEPPER GRAVY
Savory pork roast, first seared in roasted shallots and garlic, then roasted with veggies until it falls apart. Finish it off by serving it with some cracked pepper gravy. For additional flavor, add sauteed portobello or cremini mushrooms and sauteed chopped scallions.
Provided by dsowonikjr
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 4h25m
Yield 7
Number Of Ingredients 19
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.
Nutrition Facts : Calories 512.8 calories, Carbohydrate 35.1 g, Cholesterol 106.9 mg, Fat 29.2 g, Fiber 5.3 g, Protein 28.5 g, SaturatedFat 12.3 g, Sodium 2025.2 mg, Sugar 8.5 g
PEPPERY PORK ROAST
Steps:
- Slice onions and place in slow cooker.
- In a large skillet, heat oil over medium-high heat. Season pork roast with salt and pepper, then brown on all sides. Place browned roast in slow cooker on top of sliced onions. Add cloves, cinnamon stick, and bay leaf to cooker. Pour can of cola over roast and top with dried fruit. Cover and cook 3 to 4 hours on High setting or 8 to 9 hours on Low, or until thermometer inserted into center of roast registers 160 degrees F on an instant-read thermometer. Remove roast from slow cooker and let rest 5 to 10 minutes. Meanwhile, using a slotted spoon, remove onion, fruit and spices. Discard whole spices. Skim grease from sauce. Slice roast and serve topped with onions and fruit and a little sauce.
- Serving Ideas: Delicious over garlic mashed potatoes.
PEPPER CRUSTED PORK ROAST
This is another of my mom's recipes, and we love it! It's very easy but impressive. The pepper does make the crust spicy, but you can scrape it off before eating if you don't like hot food.
Provided by JeriBinNC
Categories Pork
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 475 degrees.
- Mix flour and pepper. Stir into softened butter, then stir in mustard, making a paste. Spread paste on top and sides of roast.
- Bake at 475 degrees for 20 minutes. Reduce heat to 325 and cover roast loosely with foil.
- Continue cooking about 1 hour and 10 minutes, until meat thermometer registers 160 degrees.
Nutrition Facts : Calories 598.8, Fat 41.6, SaturatedFat 16.1, Cholesterol 168.3, Sodium 190.1, Carbohydrate 1.8, Fiber 0.2, Sugar 0.1, Protein 51.2
PEPPERED PORK ROAST
Great way to prepare "the other white meat." If you don't have garlic pepper you may substitute 3/4 teaspoon garlic powder and 1/4 teaspoon black pepper.
Provided by carolinafan
Categories Pork
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 350.
- Mix garlic pepper and rosemary. Rub over entire surface of roast.
- Place roast, fat side up, on rack in shallow roasting pan. Roast uncovered 40 to 50 minutes or until meat thermometer registers 155 degrees.
- Let stand 5 to 10 minutes before slicing.
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