Why can't I get my pork roast to come out tender and juicy? I have tried cooking them at a low heat and cov!
Why can't I get my pork roast to come out tender and juicy? I have tried cooking them at a low heat and cov
Answers: this is how i do mine: with knife put holes in roast and insert whole peeled garlic cloves in holes.. then take and salt and pepper (fresh ground pepper is better)to taste then sear in olive oil all sides place on foil paper and wrap real nice and tight.. then place in pan and put in oven on 400 for about 1hour then lower to 300 for about 4hours it will be falling apart good.. check it midway and you can reseason if you need to.. much luck pork is a lost cause for me. i have the same probs. my solution was to just stop buying it. i like beef more anyway. I cook mine like this:
Put a layer of onions on bottom of roasting pan.
Put the pork roast on top of that.
Add spices (try combinations of these: pepper, garlic, thyme, sage, oregano).
Fill the pan half way to the top with water.
Put a lid on it.
Bake at 350 degrees for about an hour.
Add potatoes and carrots
Cook for another hour. (roughly)
Should be good and juicy! if you cook pork at 350 for 20 min per pound add a cup of apple juice to the roaster this willl help to mke it more tender
or put pork roast in a slow cooker with apple juice and let simmer for the day Wash and rinse joint under cold water tap. Place in a pice of foil. Score the outer skin with a knife, then rub salt into the score marks. Close the foil around the joint tight. Place in a pre-heated oven at 180oC. At roughly 30 min intervals - take joint out of oven and baste with juices that have come out of joint. Strain off (some) of those juices. Continue until almost cooked - return strained juice onto joint for final 15 - 20 minutes of cooking.
Voila!!! - Roast Pork with lots of Crackling and juicy in the middle. When serving, allow joint to rest for approx 20 mins before serving. straight and simple...Cook in an oven bag (in a roasting pan) on low (150 degrees celcius) for about 4 or 5 hours - longer better. This is for a 1.5 - 2 kg piece. No additives necessary, but it is nice if you cut up a couple apples and add slices to oven bag with pork about 45 mins before serving. I always do this, and it is always tender and very tasty, not at all dry. Always leave fat on roast meat whilst cooking so the meat doesnt dry out.
Doesnt need to be expensive meat from butcher, supermarket variety is fine. Good luck, enjoy! Microwave first? then cook in half depth pan of water with celery,carrots,and onions to flovar it up serve per sliced should be juicy...spoon over with some pan dripping for more flavor..Mic for 7 mins. then cook normal lets more juci in! You can't fail with this recipe - it produces the most succulent roast pork you will ever eat!
http://www.gourmet-food-revolution.com/r... add a little water to the pan and cover w/ foil cook at 325* 15 to 20 mins per pound. Try not to overcook. Pork tends to be dry anyway unless its marbled w/ fat. I have very good success w/ tender pork loin the problem with pork roast is they have lean meat. you can tr 2 techniques to preserve the juices inside your roast
1. Barding: try putting a slab of pork back fat around your roast before placing it in the oven.
2. Larding: injecting(using a sharpening steel or big skewers) pork back fat inside the meat. this gives juices to your roast as you cook it.
it really works I do it the following way and I cant tell you how many compliments I get! I use my electric fry pan and start off puting at least 3 inches of water with the roast. At 350 I let that cook for at least a good 3 hrs. You have to make sure you keep putting water in the pan tho. Then when its almost done, I let it kinda sizzle at one point to get all the fat and juices combined and then add more water, and then able to make a really good gravy out of that. So the key to the whole thing is to take time and let it cook long. You then dont even need a fork to eat it!