Best Pork Roast To Die For Recipes
PORK ROAST TO DIE FOR
This is my to die for roast.. Everyone loves! Serve with potatoes and gravy!
Provided by Linda Hoffman @cupcakegramee
Categories Pork
Number Of Ingredients 6
Steps:
- pre-heat oven to 285 degrees
- In separate bowl mix dry ingredients. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub.
- Put meat to a roasting pan or dutch oven. Rub the roast with olive oil. Sprinkle the rub over the roast, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the roast.
- Put in oven cover and bake for 4 hours.
TO DIE FOR MAPLE AND HERB PORK ROAST!
I'm always coming up with new ways to make a pork roast, as it's one of our favorites, so that we never tire of it! This concoction of mine was a winner hands down!! My dear sweet husband said it was the best pork roast he'd ever tasted! Coming from "Mr. Picky", it was the best compliment a cook can get! Do hope you try it! It's a keeper for sure! ~Photos by me~
Provided by Kelly Williams @WildfloursCottageKitchen
Categories Pork
Number Of Ingredients 13
Steps:
- *I used a just barely under 5 lb. pork loin roast half that came in a sealed, heavy plastic wrapper. I didn't want to cook it the way it came, so I cut it in half crossways, put the 2 halves together (round, fat side-out and flat insides together), and tied them together securely with cotton baking string. Next, add all of the spices and herbs into a jar, close the lid and shake to mix. Spoon all of the spice mixture evenly on all sides of the roast. Place into a 13 x 9 baking dish. Fill bottom of pan with water, and drizzle roast with half of the butter (melted). Pop into a preheated 350 degree oven.
- Bake for 1 hour. Drizzle rest of melted butter over roast, turn dish/pan around to bake evenly if needed, and bake 30 minutes longer. (*My oven tends to run a bit hot. If yours is slow, add about 5 minutes longer.) ****During last 5 minutes of baking time, drizzle with the maple syrup. *Remember, pork is DONE when still *slightly pink in the center and juices run clear. Don't overcook pork. You may as well nail it to the bottom of your shoes if you needlessly overcook it. Remove from oven, loosely cover with foil to rest. Let rest at least 10 minutes to let the juices calm down before slicing. There's no rush, it will stay hot for quite awhile giving time to prepare last minute sides and salads. Enjoy!!!
DAD'S BASIC MOIST PORK ROAST
This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.
Provided by CHEFSINGLEDAD
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h40m
Yield 6
Number Of Ingredients 4
Steps:
- Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
- Preheat an oven to 475 degrees F (245 degrees C).
- Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
- Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
- Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 0.7 g, Cholesterol 78.6 mg, Fat 10.8 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 367.3 mg
PORK ROAST TO DIE FOR
I needed something tender and delectable--moist and melt-in-your-mouth like, that didn't require a whole lot of fuss. One pork roast and a crock pot's help later, perfection. I can't even tell you. How. Good. It. Really. Is. NOTE: When I say "boneless pork roast," it must be one of a boneless "blade/Boston/shoulder" cut. Every store labels them differently, but look for at least one of these labels. If it doesn't say that, don't bother. The roast should be well marbled, and have a decent layer (1/4-inch?) of fat on one side.
Provided by Battle in Seattle
Categories Pork
Time 7h25m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, preheat vegetable oil over medium-high heat until nearly smoking. Meanwhile, season all sides of pork roast with salt and pepper and half of the dried thyme.
- When oil is hot enough, starting fat-side down, saute all sides of pork for three to four minutes, until golden brown.
- Transfer pork to large crockpot, add remaining ingredients and cover.
- Cook on high six hours, or low heat eight to ten. My crock pot has a setting where it automatically cooks on high for the first two hours, then switches to the low setting. I just leave it on this all day until I'm ready to eat in the evening, and it's always perfect. (I'm sure you could also bake it on low heat or simmer on the stove-top in a covered dutch oven; adjust cooking times accordingly.).
- (There will be an ample amount of fat throughout meat--this is more of a pulled pork style, rather than carved. Well worth the extra time to pick it apart. You can eat the sauerkraut and onion if you like, but I usually just throw it out--it'll be pretty lifeless by the time the cooking process is over. Works well to cook it a day ahead, then reheat the prepared meat in its strained juices.).
- Lovely served with applesauce or sauteed apples and roasted vegetables.
Nutrition Facts : Calories 681.8, Fat 31.3, SaturatedFat 10.5, Cholesterol 243.7, Sodium 1541, Carbohydrate 12.2, Fiber 4.4, Sugar 2.3, Protein 84.9
PORK ROAST WITH CRISPY PORK CRACKLING
Recipe video above. This is how to make a pork roast with tender juicy flesh, with a crazy-crispy crackling! The crackle is bubbly and puffy from edge to edge as it should be, rather than an impenetratable rock hard flat sheet of skin or worse still, littered with rubbery patches.And the gravy is to die for, thanks to the flavour loaded roasting pan juices!KEY STEPS: Use pork shoulder, dry skin, no need to score (but if it's already scored, that's ok), salt the skin evenly, slow roast low uncovered, keep the skin surface level using foil balls, and blast it for crispy skin! Read the post for extra tips, step photos, and why this recipe works!
Provided by Nagi
Categories Mains
Time 3h35m
Number Of Ingredients 11
Steps:
- Dry skin: Pat the skin dry with paper towels. If time permits, leave in the fridge uncovered overnight (even 1 hr helps). If not, pat extra well.
- Preheat oven to 220°C/430°F (200°C fan).
- Season flesh: Sprinkle pork flesh with 1 1/2 tsp salt, all the pepper and all fennel seeds and 1 tbsp olive oil. Rub into flesh, right into all the crevices and cracks.
- Salt skin: Flip pork, drizzle skin with 1 tsp oil, then rub all over with fingers. Sprinkle all over with remaining 1 1/2 tsp salt, taking care to get even coverage. Un-salted patches will not become bubbly crackling, it will be a hard flat sheet.
- Garlic & onion bed: Place halved garlic bulbs and onion in roasting pan. Place pork skin side up on top of them.
- Wine: Carefully pour wine into the pan, being sure not to wet the skin. Transfer to oven.
- Lower oven: Immediately turn oven down to 160°C/320°F (140°C fan).
- Slow roast: Roast for 2 1/2 hours.
- Level at 1 1/2 hours: Check pork after 1 1/2 hours to see if the pork is warped and the skin's overall surface is significantly unlevelled. If so, adjust to make the skin surface as level as possible using balls of foil and moving large dislodged pork pieces to the side (key tip for crispy crackling, Note 3). Then return to oven for the remaining 1 hour.
- Check pan & salt on skin: If pan is drying out, add some water. If there are bald patches on the skin without salt (eg it fell off), spray lightly with oil spray (or brush lightly with oil) then sprinkle with salt. (Remember, salt = bubbly skin!)
- Increase heat: Turn oven up to 250°C/485°F (all oven types), or as high as it will go if your oven won't go this high.
- Make skin crisp: Return pork to oven for 30 minutes, rotating pan as needed, until skin is crisp and bubbly all over. If needed, use foil patches, secured with water soaked toothpicks, to cover parts that are done and keep crisping up remaining patches.
- Rest: Transfer pork to serving platter, tent loosely with foil (don't worry, crackling stays super-crisp) and rest for 20 minutes (stays warm up to 1 hour). Then slice using a serrated knife.
- Serve with gravy. Don't pour gravy over crackling - pour it off to the side! See note for reheating.
Nutrition Facts : ServingSize 344 g, Calories 746 kcal
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