CHEF JOHN'S GARLIC-STUDDED ROAST PORK
Garlic-studded, herb-rubbed pork shoulder is such a great cut of meat. I cooked it in a pan without liquid, without covering it, and without cooking it at a really low temperature. I didn't want it to be falling apart and wet; I wanted it to be solid, chewy and crusty.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 12h35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cut about 6 holes per side into pork roast with a sharp knife and insert garlic clove halves into the holes. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
- Roast in the preheated oven for 3 hours. Turn off the oven with roast inside and leave it to rest for 1 hour. Refrigerate meat overnight.
- Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.
- Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.
- Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
- Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.
Nutrition Facts : Calories 455.5 calories, Carbohydrate 14.5 g, Cholesterol 104.1 mg, Fat 29.7 g, Fiber 3.9 g, Protein 30.6 g, SaturatedFat 9.8 g, Sodium 326.9 mg, Sugar 0.1 g
CHEF JOHN'S PAPER PORK SHOULDER
This 'paper pork' was inspired by a technique for smoking beef brisket that involves wrapping the meat in parchment paper after a certain point in the cooking process, in an effort to keep the meat moist and succulent. I decided to try it for an oven-roasted pork shoulder, wrapping it from the beginning, and it came out so perfectly tender and juicy, I've been doing it that way ever since.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 12h45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 225 degrees F (110 degrees C).
- Mix salt, black pepper, paprika, brown sugar, onion powder, garlic powder, and cayenne pepper together in a bowl.
- Sprinkle rub mixture evenly and thoroughly on each surface of the pork roast, pressing it onto the surface.
- Cut a 4-foot piece of unbleached parchment. Place roast at one end and roll roast tightly in the parchment. Cut a second piece of parchment and roll the roast, positioning it in the opposite direction before rolling.
- Cut a long piece of heavy duty aluminum foil and tightly wrap the parchment-wrapped roast. Wrap the roast in a second piece of foil, and then a third, rotating the position of the roast each time. Place wrapped roast in a roasting pan with folded edges facing up to minimize leaking.
- Place in preheated oven and roast until tender, about 12 1/2 hours (or 1.75 hours per pound of pork).
- Remove pan from oven and allow the wrapped roast to rest at least 1 hour before unwrapping. Brush roast with accumulated juices in the parchment paper.
Nutrition Facts : Calories 696 calories, Carbohydrate 4.6 g, Cholesterol 208.5 mg, Fat 49.8 g, Fiber 0.7 g, Protein 54.4 g, SaturatedFat 18.3 g, Sodium 2079.6 mg, Sugar 2.6 g
GARLIC-STUDDED POT ROAST
Provided by Emeril Lagasse
Categories main-dish
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Using the tip of a sharp paring knife, make 20 to 24 evenly spaced small slits about 1 1/2-inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the meat as possible. Season the roast evenly on all sides with the salt and pepper.
- Heat a Dutch oven over high heat. Add the oil and, when very hot, use the meat fork to add the roast. Sear on all sides until very well browned, about 4 to 6 minutes per side. Don't be afraid to let the roast get very brown -- this is where a lot of the flavor comes from. When the roast is evenly browned on all sides, add the water and stir to loosen the browned bits on the bottom of the pan. Cover the Dutch oven, reduce the heat to low/medium-low and cook the roast until it is very tender, about 3 hours, turning two or three times during the entire cooking time. Check occasionally to make sure that you always have 1-inch or so of liquid on the bottom of the pan. If necessary, add more water.
- When the roast is very tender, transfer to a serving platter and slice or pull meat apart into serving pieces. Reduce the pan juices slightly, if desired, and serve drizzled over the top of the roast. Garnish with fresh thyme and parsley.
- Preheat oven to 450 degrees F.
- Place all vegetables except the beets in a roasting pan. Place beets in a separate roasting pan. Drizzle all vegetables with extra-virgin olive oil, season with salt and pepper and toss to coat.
- Place in oven and roast for about 30 to 40 minutes, or until vegetables are tender and carmelized.
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CHEF JOHN'S BEST PORK SHOULDER RECIPES
From allrecipes.com
Author Carl HansonPublished Oct 23, 2020Estimated Reading Time 6 mins
- Cider-Braised Pork Shoulder. "Chunks of pork shoulder cook low and slow in an apple cider sauce until perfectly tender and sauce has thickened," says Chef John.
- Chef John's Pork al Latte. You'll slowly simmer beautifully browned chunks of pork shoulder in crème fraiche and chicken broth, along with bacon until it's melt-in-the-mouth tender.
- Pork Agrodolce. "Agrodolce, a generic Italian term for any type of sweet and sour condiment, really shines when used for braising chunks of succulent pork shoulder," says Chef John.
- Pork Chili Verde (Green Pork Chili) You'll brown pieces of pork shoulder with onions and seasoned with dried spices. Then simmer with a spicy, garlicky tomatillo sauce.
- Creamy Pork Stew. Pork shoulder is browned and slowly simmered in apple cider, cream, and fresh herbs. Add carrots, celery, and green peas and let everything simmer until the sauce reduces and the pork is tender.
- Chef John's Pulled Pork BBQ. "Use your favorite dry rub and barbeque sauce to make this succulent pork," says Chef John. "A little trick I like is to put 2 ramekins with liquid smoke flavoring in with the meat and roast it slowly.
- Chef John's Garlic-Studded Roast Pork. Here's an herby, garlicky roast pork served over white beans. You'll rub the pork shoulder with herbs and stud it with garlic cloves and then cook it...
- Chef John's Irish Pork Stew. This tasty pork stew is flavored with dark stout beer, balsamic vinegar, and caraway seeds, and finish with the Brussels sprouts.
- Chef John's Paper Pork Shoulder. "This 'paper pork' was inspired by a technique for smoking beef brisket that involves wrapping the meat in parchment paper after a certain point in the cooking process, in an effort to keep the meat moist and succulent," says Chef John.
- Chef John's Porchetta. Here's Chef John's simplified version of traditional Italian porchetta, with boneless pork shoulder and a flavorful stuffing seasoned generously with herbs, orange zest, and garlic.
CHEF JOHN'S BEST PORK TENDERLOIN RECIPES
From allrecipes.com
- Stuffed and Rolled Pork Tenderloin. View Recipe. Roll up pork tenderloin with a stuffing mixture of fresh parsley, rosemary, garlic, plain breadcrumbs, and currants.
- Chef John's Yucatan-Style Grilled Pork. View Recipe. This marinade features an abundance of minced garlic, annatto powder, chipotle pepper, cumin, cayenne, oregano, and three kinds of citrus juice.
- Chef John's Baby Porchetta. View Recipe. Rub the tenderloin with an aromatic paste of fennel, garlic, sage, rosemary, red pepper flakes, olive oil, and lemon zest and wrap it up with bacon strips and roasted until the bacon is crispy and the pork "is amazingly moist and tender," says Chef John.
- Chef John's City Chicken. View Recipe. This breaded and fried mock chicken drumstick is actually made with chopped pork tenderloin! Chef John explains the backstory: "This fascinating pork-on-a-stick recipe is American cuisine in a nutshell.
- Roasted Pork Tenderloin with Fresh Plum Sauce. View Recipe. You'll roast pork tenderloin with caramelized red onions and shallots and firm fresh plums. Then deglaze the pan with balsamic vinegar and a little cold butter to create a deeply flavorful sauce.
- Folded Pork Cutlets. View Recipe. Chef John's method for pork tenderloin cutlets calls for folding the pork after pounding it thin, which seals in the flavorful seasonings.
- Pork Saltimbocca. View Recipe. Here's Chef John's take on a traditional veal dish. Chef John says, "It's just as tender as veal, and maybe even a bit more forgiving if slightly overcooked," says Chef John.
- Cocoa Cherry Pork. View Recipe. Believe it or not, this savory pork tenderloin was inspired by chocolate-covered cherries. "My favorite candy growing up," says Chef John.
- Pork Tenderloin Diablo. View Recipe. A simple roasted pork tenderloin with spicy horseradish and mustard sauce -- a silky, rich, yet surprisingly light and super-flavorful sauce.
- Crispy Pork Cutlets. View Recipe. German schnitzel technology meets Southern country cooking. You'll serve these crispy pork tenderloin cutlets with a creamy jalapeno and green onion gravy.
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