PORK SHOULDER ROAST WITH POTATOES
A very tender and flavorful dish that is easy to prepare. Make sure you use a pork butt roast or shoulder roast. Pork loin will come out dry and tough using the provided baking times. Citrus ingredients can be lowered for less citrus flavors.
Provided by skwiatk
Categories Pork
Time 6h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- If your roast has a complete top layer of fat trim off excess amounts and score the top in a checker board pattern.
- Using a sharp knife make several shallow cuts about 1/2 inch deep on each side of the pork.
- slice 3 garlic cloves into spears and insert them into half the cuts on the pork.
- Spread the onion slices on the bottom of a glass roasting pan.
- Place the remaining marinade ingredients in a food processor and process to make a paste.
- Rub pork should whth the mixture all over, making sure that it goes into the cuts.
- Place pork on top of the onion slices.
- Cover with plactic wrap and place in the refrigerator for at least 4 hours, turn at least once when sitting.
- Preheat oven to 450 degrees F.
- cut the potatoes into desired size.
- Toss in medium mixing bowl with melted butter or olive oil, salt, and rosemary.
- Lay around pork roast.
- Cut the apples into eighths and lay around the pork with potatoes. (these can also be added after one hour of cooking for a more firm texture).
- Place in oven, make sure the fat side is up.
- Cook for 30 minutes, then lower heat to 325 degrees F and roast for 2 more hours.
- Baste with it's own juices every 30 minutes.
- Check temperature after 1 and 1/2 hours at 325.
- Cook until internal temperature reaches 150 degree F.
- Remove from oven and let the roast rest covered for 15 minutes before cutting.
- Potatoes may be cooked at 400 degrees F while roast is resting to brown up more. (optional).
Nutrition Facts : Calories 790.9, Fat 50.5, SaturatedFat 18.4, Cholesterol 176.3, Sodium 1980.5, Carbohydrate 37.9, Fiber 4.4, Sugar 4.4, Protein 42.9
ROAST PORK AND POTATOES
Meet the Cook: We used to raise our own hogs. This recipe was given me by a fellow farmer who also had pork on the dinner table a couple of times a week. I'm a dietitian at the local VA hospital. Cooking, of course, is one of my top pastimes! My husband and I have four children and one grandson. -Denise Collins, Chillicothe, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 280 calories, Fat 9g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 434mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein.
REALLY SLOW ROAST PORK SHOULDER WITH CRISPY, CRISPY CRACKLING AND GARLIC ROAST POTATOES
Provided by Lorraine Pascale
Categories main-dish
Time 6h45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- Grind the fennel seeds, peppercorns and salt in a spice grinder. Place the pork shoulder into a roasting pan and cut the rind into cross hatches. Rub the spice mixture into the meat and put it in the oven for 4 hours.
- Arrange the potatoes around and under the meat and put it back into the oven for 1 hour.
- Now add the garlic, shallots and carrots around the pork. If your roasting pan is not large enough to accommodate all the vegetables, place them in a separate roasting pan. Cook for 30 minutes, then add the pears. They don't need much cooking time and will disintegrate if cooked too long. Cook for another 30 minutes
- When the meat is tender and flakes with a fork, remove it and the vegetables and keep warm. This will give the pork time to rest and become more tender. If the pork rind is not crispy, put it under the broiler for a few minutes until it is really crunchy and crispy.
- To make the gravy, pour off all but 1 tablespoon of the fat from the roasting pan. Stir the flour into the roasting pan, add the wine, put the roasting pan onto a burner over medium-high heat and cook until the wine is reduced by half. If not using the wine, do this with the stock. Now add the stock and scrape off any bits of meat and vegetable on the bottom of the pan. Taste and add any seasoning if you think it needs it.
- If the gravy is too thin, make a paste in a bowl with 1 tablespoon and 1 tablespoon flour. Add some of the hot gravy to the small bowl and stir. Add this to the hot stock, stirring constantly and bring to a boil. The gravy will thicken slightly.
- If your gravy is too thick, just add a touch more stock. Serve the meat and vegetables with the gravy.
- This dish struggles to make it to the table as the family descends upon it while I am trying to finish the gravy! Use any leftovers for pork sandwiches with some crunchy pickle.
ROAST PORK AND POTATOES
Provided by Rachael Ray : Food Network
Time 2h10m
Yield 6 servings plus 2 to 2 1/2 pounds leftover meat
Number Of Ingredients 42
Steps:
- Preheat the oven to 400 degrees F.
- Rub the loins with extra-virgin olive oil and lots of salt and coarse pepper. Combine the onions with the garlic, chile, rosemary, and thyme, and then dress with extra-virgin olive oil and salt and pepper. Arrange a bed of potatoes in a roaster pan. Place the pork loins over the potatoes. Add the fennel to one of the loins (the other is for the Pork and Poblano Green Chili Pot recipe, recipe follows). Pile the onion-flavoring paste evenly over the pork loins. Roast the meats 1 hour. Pour the wine evenly around the pan, and then shake the pan to loosen the potatoes or use a spoon to mix them around a bit. Add the pork back to the oven and roast another 25 minutes or so, until a thermometer inserted in the loin reads 160 degrees F. Let the meat rest, then carve and serve with potatoes and pan drippings.
- Cool the remaining loin, cover in plastic wrap and reserve for another meal.
- Serve with Creamy Mushrooms and Kale recipe follows.
- Stem and slice or coarsely chop the mushroom blend. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat. Add the mushrooms to the pan and brown 10 minutes, then add in the garlic, thyme, and sage, stir 2 to 3 minutes, then add the kale and cook until just wilted. Season with salt, pepper, and a few grates of nutmeg. Stir a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or 2. Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens. Serve the mushroom dish garnished with a few grates of cheese.
- Char the poblano peppers all over by placing the peppers on stovetop burners or under a hot broiler until black, turning frequently. Place the charred peppers in a bowl and cover with plastic wrap to steam them as they cool. Rub the skins off the poblanos and jalapenos with paper towel or peel by hand, then seed the peppers and chop.
- Meanwhile, heat the extra-virgin olive oil in a medium-size Dutch oven over medium heat, add the onions and sweat 10 minutes then add the garlic and tomatillos and cook 10 minutes more; season with salt and pepper. Place the cooked onion-tomatillo mixture in a food processor with cilantro, cumin, honey, and puree. Add the puree back to the Dutch oven, then stir in the chopped peppers and chicken stock. Bring the mixture to a boil, reduce the heat to low for the flavors to combine. Slice and finely chop the cooked pork and stir into the chili. When the soup returns to a bubble, turn off the stove, cool completely and store for make-ahead meal.
- To reheat the chili: Place in covered pot over medium heat and cook until the pork comes to a bubble, stir in the juice of 1 lime and turn off the heat. Slice the remaining lime into wedges and serve alongside the chili.
- For the cheesy polenta: In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.
CROCK POT PORK ROAST, POTATOES, AND CARROTS
I decided to come up with my own Pork Roast recipe for a crock pot. I took a few ideas from the other recipes and this is what I came up with.
Provided by jasongerhart
Categories Pork
Time 6h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and dry roast.
- Combine all dry seasonings and rub onto roast.
- Use olive oil to brown the roast.
- Deglaze pan with chicken broth.
- Place potatoes, carrots, and roast into crock pot and set to low for 6 hours.
HERB ROASTED PORK LOIN AND POTATOES
This roast pork loin and potatoes is a snap to prepare. Serve with a vegetable side dish and your favorite salad for an extra special meal.
Provided by mom2wildchild
Categories Meat and Poultry Recipes Pork
Time 2h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
- Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
- Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 145 degrees F (63 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 29.5 g, Cholesterol 79.4 mg, Fat 12.3 g, Fiber 2.8 g, Protein 28.9 g, SaturatedFat 3.3 g, Sodium 53.3 mg, Sugar 1.4 g
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ROAST PORK SHOULDER WITH FENNEL AND POTATOES RECIPE
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- Preheat the oven to 325°. In a small bowl, mix the fennel, salt and pepper. Coat the pork all over with the spice mixture and set it in a large roasting pan, fat side up. Pour the olive oil around the pork. Roll the potatoes in the oil to coat and arrange them cut sides down. Roast until the pork is very tender and the potatoes are browned on the bottom, about 3 hours.
- Transfer the roasted potatoes to an ovenproof serving bowl. Pour the white wine into the pan around the pork and continue to roast the pork for 1 hour longer, or until an instant-read thermometer inserted in the thickest part registers 185°.
- Let the pork rest for 20 minutes. Meanwhile, reheat the potatoes in the oven. Carve the pork into thick slices and serve on a platter with the potatoes.
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