Mean Chefs Morelia Pork Roast Recipes

SO IT'S BEKAH'S PULLED PORK NOW

Steps:

• For rub: mix all ingredients in a bowl.
• For sauce: Combine in nonreactive saucepan, bring to boil and simmer until it reduces to 1 1/2 cups.
• For pork: Rub pork with rub.
• Place in Plastic bag and refrigerate overnight.
• Take out pork and re-rub.
• Let sit at room temperature for 2 hours.
• Roast on rack uncovered in oven at 250-275 degrees until falling apart tender.
• It will take 7-8 hours, the internal temperature of the pork when done should be between 195 and 200 degrees.
• Pull pork into pieces, toss with sauce.
• Serve with extra sauce (If you prefer, the pork can be served with Pig Pickin Sauce (#31020)).

CHEF JOHN'S GARLIC-STUDDED ROAST PORK

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.

DAD'S BASIC MOIST PORK ROAST

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.

PORK ROAST

Steps:

• Preheat the oven to 450 degrees F.
• For the pork: Mix together the mustard and apple cider and brush all sides of the pork loin and ribs with the mixture. Liberally sprinkle the pork loin and ribs with the smoked paprika, 1 tablespoon salt and 2 tablespoons cracked black pepper. Add some oil to a cast-iron skillet or roasting pan, then place the rack of ribs, curved-side down, in the skillet and place the loin, fat-side up, on top of the ribs. Roast until the internal temperature of the loin reaches 145 degrees F, about 30 minutes.
• While the pork begins to roast, cut the carrots, parsnips, potatoes and turnips into wedges using an oblique cut: Place a vegetable on a cutting board and hold your knife at a 45-degree angle to the vegetable. Cutting roughly 1-inch slices on the diagonal, roll the vegetable a quarter turn toward you each time you make a cut so you're cutting point to point until the vegetable is completely cut. Add the carrots, parsnips, potatoes, turnips, garlic and thyme to the skillet with the pork roast. Drizzle with some olive oil and sprinkle with salt and pepper. Return the skillet to the oven and continue to cook until the loin reaches 145 degrees F.
• Transfer the pork loin to a cutting board to rest and tent with foil. Return the skillet to the oven and cook until the ribs and vegetables are cooked through, about 30 minutes.
• Remove the skillet from the oven, transfer the vegetables to a platter and transfer the ribs to a cutting board.
• For the pan gravy: Heat the same skillet over medium heat. Add the flour and whisk until it absorbs the fat in the skillet. Slowly whisk in the cider and 1 cup water and bring to a simmer, whisking constantly to smooth out any lumps, until the sauce thickens slightly, about 2 minutes. Stir in the parsley and set aside.
• Cut the rack of ribs into individual ribs and scatter over the roasted vegetables. Slice the pork loin and shingle onto the platter. Spoon the pan gravy over the top and serve.

MOROCCAN-SPICED PORK ROAST

Steps:

• Butterfly the pork loin by cutting almost all the way through, starting on the thinnest side, keeping your knife flat and parallel to the cutting board. Stop about 1 inch from the opposite edge you started, so that the meat opens up like a book. A few more shallow cuts can be made if the pork is not opening up enough to flatten out, but do not cut all the way through, otherwise you'll end up with two pieces.
• Season the butterflied pork on both sides with kosher salt and let sit out at room temperature for 30 to 45 minutes, or 2 to 3 hours in the fridge.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a roasting pan with 2 tablespoons olive oil. Pat the tenderloin dry with a paper towel.
• Mix cumin, coriander, ginger, black pepper, smoked paprika,cayenne, cinnamon, cloves, allspice, and honey together in a bowl with a spoon. Spread about half of the spice mixture inside the butterflied pork, fold it back together, and spread the remaining mixture all over the surface. Use 3 or 4 pieces of kitchen string to tie the loin up every few inches, cutting off extra string.
• Toss potatoes, carrots, chile peppers, and onion with olive oil and salt in a bowl.
• Place the pork into the prepared roasting pan and surround with vegetable mixture.
• Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the loin reads at least 140 to 145 degrees F (60 to 63 degrees C), about 1 hour and 15 minutes. Remove from the oven and turn roast over with tongs in pan drippings. Transfer to a plate, cover loosely with foil, and let rest for 15 minutes.
• Increase oven temperature to 425 degrees F. Toss vegetable mixture in pan drippings and return to the oven to crisp up, about 10 minutes.
• Combine yogurt, mint, and garlic in a small bowl for sauce.
• Remove strings on roast. Slice, spoon pan drippings over, and serve with vegetables and yogurt sauce.