I purchased a pork roast. I would like to know, if I should remove the netting before or after cooking it?!


Question: I'm going to be putting it in a crockpot.
What is the best seasonings to put on a roast while it's cooking?


Answers: I'm going to be putting it in a crockpot.
What is the best seasonings to put on a roast while it's cooking?

Leave the netting on, it will help the meat cook evenly throughout. Seasoning; here's my recipe - just adapt it to your crock-pot instructions:

***
Sexy-Spicy Pork Roast

I titled this recipe because of the savory-sweet dry rub I put on the meat before braising it with thick chunks of onion, sweet potatoes and tart apples. Hope it gives you some inspiration!

I start my pork with the following dry rub;
2 TBSP brown sugar
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp dried thyme
black pepper & kosher/Malden flaked salt - to taste
1 TBSP fine minced garlic
Optional 1/8 tsp ground chipolte pepper (gorgeous smoked pepper that packs some heat!)

Mash all into a paste and rub over all surfaces of the pork. Allow to marinade for up to 2 hours while you prepare the veggies. You will want a combination of the following;
1 large or 2 small sweet onions, roughly quartered (or 4 - 5 echelion shallots)
3 or 4 peeled garlic cloves
2 - 3 cleaned sweet (or large white) potatoes, cut into quarters
2 tart apples, cored and cut into eighths (quartered and halved again).

Preheat oven to 325 degrees F (gas mark 3).

Heat a cast iron pot with some olive oil. Sear the roast. When ready, add all of the veggies/apples to the pot and add enough boiling water to reach 1/2 up the roast, (approx. enough to cover the veggies).

Roast covered for 3 - 4 hours until the meat is tender and shreds at the slightest touch.

Remove the meat to a platter and keep it warm, allowing it to rest at least 10 minutes before slicing. Remove the veggies/apples from the broth. De-fat the drippings and add back into the roasting pan. Cook it down to intensify the flavours (to taste), be sure to check for seasoning - it can be thickened if you prefer with a slury of cornstarch and water.

Slice the meat and serve with the melange of potatoes and apples and gravy. Fantastic with yorkshire puds on the side!

After!!!

eh? before....

my mom does after though....

if its pork...I'd go for lemon juice, garlic powder, salt n pepper, cayenne, butter (optional), a little sugar to caramelize on the surface and rosemary or sage.....rub it with a little oil before cooking it...

for sauce I love plain mascarpone or cream cheese or apple and cranberry sauce...which wud be a little complicated but tastes delish!

the netting isn't there for no reason, it's so the meat doesn't fall apart when you cook it. don't remove now, do it when you cook the meat.

Yes you should definitely leave the netting on while cooking.

Pork roasts are very versatile and there's lots of good ways to cook them.

My husband likes spicy food, and quite often puts a jerk sauce on the roast while its cooking.

I'm not too keen on the spicy foods, so i prefer just a pork rub. You can also use a teriyaki sauce or honey with pork roasts.

After definately after the jerk sauce idea wounds real good too best thing is keep it simple and dont overcook it best is too put it in at 425 for the first 15 minutes then lower to about 385 five for another 30 minutes to an hour depending on the size but if you dont know about the netting I wouldnt get too fancy that jerk sauce or maybe some sort of premixed orange or mango glaze close to the kethup at the grocery store

after . I would flavor inject it w/ chunked garlic b-4 cooking + use your normal seasonings you like o go all out + coat it in brown sugar + wrap in bacon





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