Best Old Fashioned Pork Roast Recipes

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OLD-FASHIONED PORK ROAST



Old-Fashioned Pork Roast image

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

1 boneless pork loin roast (2 to 3 pounds)
1 cup unsweetened applesauce
1 teaspoon salt
1 teaspoon rubbed sage

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.

OLD-FASHIONED PORK ROAST



Old-Fashioned Pork Roast image

From "Cook's Country by America's Test Kitchen," episode 105, "Autumn Supper." Boston butt is preferred for this long, slow cooking because of the fat content.

Provided by DrGaellon

Time 20h

Yield 8 serving(s)

Number Of Ingredients 12

4 -5 lbs boneless pork shoulder, fat cap trimmed to 1/8-inch thick
3 garlic cloves, minced
2 teaspoons ground black pepper
1 1/2 teaspoons table salt
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage leaf
1 tablespoon fennel seed, roughly chopped
2 large red onions, cut into 1-inch wedges
1 tablespoon vegetable oil (optional)
1 cup apple cider
1/4 cup apple jelly
2 tablespoons cider vinegar

Steps:

  • Tie the roast 3-4 times crosswise, and once lengthwise.
  • In a bowl, combine garlic, pepper, salt, rosemary, sage and fennel seeds. Rub this mixture well into all surfaces of roast.
  • Place meat in a roasting pan. Place pan, uncovered, in preheated 300°F oven for about 3 hours.
  • Add onion to pan around the meat. If there is not much fat in the pan, add the optional oil. Return pan to oven for 3½-4 hours more.
  • Transfer meat to a dish. Transfer onions to a bowl. Pour drippings into a 2-cup measure. Add water to bring up to 1½ cups. When meat has cooled to room temperature, wrap meat and onions with plastic wrap and place in refrigerator overnight along with drippings.
  • Remove fat from cold drippings and place in a saucepan with onions, cider, apple jelly and cider vinegar. Bring to a simmer.
  • Slice cold roast, and layer in baking dish. Pour ½ cup of drippings over pork. Cover dish with foil, and place in a preheated 350°F for 40 minutes until hot.
  • Bring drippings up to a boil and reduce for 15 minutes until dark, thick and syrupy.
  • Serve with mashed potatoes on the side. Pour sauce over the meat.

Nutrition Facts : Calories 624.2, Fat 46, SaturatedFat 15.9, Cholesterol 161.2, Sodium 600.4, Carbohydrate 12.1, Fiber 1.2, Sugar 7, Protein 38.6

OLD-FASHIONED ROAST PORK



OLD-FASHIONED ROAST PORK image

Categories     Pork

Yield 6-8 servings

Number Of Ingredients 12

1 boneless pork shoulder roast (Boston butt)
3 cloves garlic , minced
2 teaspoons ground black pepper
1 1/2 teaspoons table salt
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage leaf
1 tablespoon fennel seeds , roughly chopped
2 large red onions , cut into 1-inch wedges
1 tablespoon vegetable oil (if necessary)
1 cup apple cider
1/4 cup apple jelly
2 tablespoons cider vinegar

Steps:

  • 1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Trim outer fat from pork, leaving 1/8-inch-thick layer. Combine garlic, pepper, salt, rosemary, sage, and fennel seeds in small bowl. Tie pork roast tightly into uniform shape. Rub with herb mixture. 2. Transfer to roasting pan and cook 3 hours. Scatter onion wedges around meat, tossing onions in pan drippings to coat. (If roast has not produced any juices, toss onions with oil.) Continue roasting until meat is extremely tender and skewer inserted into center meets no resistance, 3 1/2 to 4 hours. (Check pan juices every hour to make sure they have not evaporated. If necessary, add 2 cups water to pan and stir browned bits into water.) 3. Transfer roast to large baking dish, place onions in medium bowl, and pour pan drippings into liquid measuring cup, adding enough water to measure 1 1/2 cups. Allow all to cool 30 minutes, cover with plastic wrap, and refrigerate overnight. 4. One hour before serving, adjust oven rack to middle position and heat oven to 300 degrees. Cut cold meat into 1/4-inch slices and overlap in large baking dish. Spoon fat layer off drippings (discard fat) and transfer drippings and reserved onions to medium saucepan. Add cider, jelly, and vinegar and bring to boil over medium-high heat, then reduce to simmer. Spoon 1/2 cup simmering sauce over pork slices and cover baking dish with foil. Place in oven and heat until very hot, 30 to 40 minutes. Meanwhile, continue reducing sauce until dark and thickened, 10 to 15 minutes (reheat mixture just before serving pork). Serve pork, spooning onion mixture over meat or passing at table.

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