Looking for an AMAZING pork roast recipe?!
Answers: This was one thing my mother didn't cook when I was growing up. I am looking for something that is not too complicated, but amps up the flavor and juiciness of the pork. Something homey and "big ol' Sunday dinner-ish" but not too plain. I need FLAVOR. A rich gravy would be nice too.
This is the one I make tomorrow
Sicilian-Style Pork Roast With Rosemary
2 T. minced garlic
1 T. grated lemon peel (colored part only)
1 t. crushed red pepper flakes
2 t. salt (divided)
5 lbs. boneless pork rib roast, untied
3 T. olive oil
1 T. freshly ground black pepper
5 sprigs fresh rosemary
Preheat oven to 350°F. Put garlic, lemon peel, pepper flakes and 1 teaspoon salt in food processor or blender. Process to a paste. Set aside 1 1/2 teaspoons paste; rub remainder into underside of the meat. Tie roast neatly with string.
Using a small, sharp knife, make 4 incisions in the roast, about 1/2 inch long and 1/2 inch deep. Stuff the incisions with the remaining paste. Rub roast all over with olive oil, then with black pepper and remaining 1 teaspoon salt. Tie the rosemary sprigs onto the roast with string.
Place the roast on a rack in a roasting pan and roast until meat is done (2 to 2 1/2 hours). Remove and let rest 10 minutes before slicing.
Try this then...Pepsi PORK ROAST
Ingredients:
5 pounds pork roast (can use chops or steaks too)
1/2 package dry onion soup mix
1 can cream of mushroom soup
1 can Pepsi (not diet)
Directions:
Place meat in crockpot; sprinkle with soup mix. Stir together Pepsi and mushroom soup and pour over the top. Cook on low 6-7 hours. The gravy from the sauce is delicious on potatoes or rice.
Hope this help!
Hears a recipe:
get a Boston butt. fry it on all sides with butter not margarine. also add about three onions. add water to the top of meat. add salt,pepper,basil leaf. cook slowly for four or five hours or until a fork will be able to strip the meat away. take the meat out. again use butter about half a stick in frying skillet add medium onion sliced. add salt and pepper. and a very small tomato. cook until the onion is done. add two tablespoons of flour and cook until brown then add water too make a thin gravy. taste it to make sure you don't need any more seasonings. poor this in a big pot add meat and the broth that you made with the pork. cook until gravy mixture is all inside the meat. about another hour. put the heat on low after you get it to boil. take meat out and slice. this is a recipe that has been in our family for years and years. it isn't too healthy but oh so good. enjoy. this can only be done for when you have all day to cook.
Good god, after reading some suggestions I see how poorly people cook.
Cooking it at 350 will dry the meat. Buy an instant read thermometer, crank up the oven to 450 In a roasting pan, add peeled quartered waxy potatoes, the roast fat side up. Spray everything evenly with olive oil Pam, season with salt and pepper. Roast 55 minutes, check temperature, should be 155-160 internal, when thermometer reaches temp remove roast let rest, cover with foil. Continue cooking potatoes, add sliced zucchini and yellow squash to pan. Spray with olive oil. Cook until potatoes start to brown or finish under broiler. Slice meat thinly, use a good knife. Arrange on warm platter. Spoon warmed peach sauce, homemade apple sauce or mango sauce over meat. Arrange vegetables around meat on platter. Serve with a green salad.
- chef instructor
A nice big boneless roast with slivers of garlic inserted in slits in the roast. Roll in a rather coarse . . . but not too coarse salt and press into the roast. Roll in caraway seeds and press into the roast. Forms a WONDERFUL crust.
Cook on an electric or charcoal rotisserie . . . or in a pan --- raise the roast on a grid so the drippings fall to the bottom of the pan . . . de glace the drippings . . . I use a little chicken broth and thicken with tapioca powder ... season to taste.
I like the pork butt roast with the skin still attached. First I score a criss-cross pattern in the skin so that it will crisp. Then I turn the roast around and stab it all over with a sharp knife to let the marinade sink in. I marinade it in a bag over-night with a spanish citrus mixture called mojo (lemon juice, orange juice, garlic, olive oil, cumin, salt and pepper blended until liquified). You can use what ever marinade you want. The next day put the roast on a rack in a roasting pan. Cover the pan with foil making sure that it is completely sealed. Put it in the oven in the morning at 250 degrees and leave it there about 6 hours or longer as long as you check it periodically. When it's done it will fall apart with a fork.