Awesome Pork Roast Food

AWESOME MARINADE FOR PORK TENDERLOIN

Steps:

• Mix all ingredients together.
• Pour in gallon plastic bag, add pork, remove air and seal.
• Marinade in refrigerator 48hours.
• Grill 30 minutes turning pork tenderloins every 5 minutes.
• Pork will become crusty brown all over!

FESTIVE ROAST PORK

Steps:

• In a large plastic bag or glass dish, combine the first six ingredients; mix well. Add pork roast, turning to coat all sides. Cover and refrigerate for 3-4 hours, turning occasionally. , Drain and discard marinade. Place roast with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour 20 minutes or until a thermometer reads 145°. Let stand for 10 minutes before slicing. , Meanwhile, in a small saucepan, combine apricot sauce ingredients. Cook and stir until well mixed and heated through. Serve with roast.

EASIEST CROCK POT PULLED PORK EVER

Steps:

• Place roast in your slow cooker
• Add sherry.
• Season liberally with Lawry's.
• Cook on low for 8-10 hours or until roast begins to fall apart with a fork.
• Remove bone and shred with forks or in a stand mixer.
• Return shredded meat to juices for serving or storing.
• Leftovers can be frozen.

ROAST PORK

Steps:

• In a medium bowl, mix together the lime juice, soy sauce, sugar, ginger, garlic, and salt until the sugar dissolves.
• Place the loin of pork in a roasting pan, and scatter the onion rings and bay leaves over it. Pour lime-ginger mixture over the meat, and cover with plastic wrap. Refrigerate for 12 hours or so, turning every once in a while.
• Preheat the oven to 325 degrees F (165 degrees C).
• Roast, uncovered, for about 3 1/2 hours; baste frequently with pan juices. For a well done roast, cook until the internal temperature of the roast is 145 degrees F (63 degrees C).

AWESOME SLOW COOKER POT ROAST

Steps:

• In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
• Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

AUTHENTIC CUBAN PORK ROAST

Steps:

• Combine all of the ingredients (except the pork) in a food processor or blender and blend until completely liquified.
• Line a roasting pan with foil and place the roasting rack in the pan. Place the pork, skin side down on the roasting rack. Add 2 cups of water to the bottom of the roasting pan.
• Using a meat injector, inject all of the marinade into the pork.Try not to puncture the skin underneath. I like to go in from the side to make sure I'm not puncturing the skin. Just try to inject as many spots as you can to really get the marinade throughout the entire pork. (If you feel like you've maxed out on the inside of the pork, just take any left over marinade and rub it all over the outside of the pork)
• Cover the pork with foil as tightly as you can to create a seal. Refrigerate overnight or at least for 6 hours. (I prefer overnight but 6 hours will do if you're shorter on time.)
• After marinating, heat your oven to 275. Once heated, add the covered pork and cook for 7 hours.
• After the 7 hours, uncover the pork. It should be falling off the bone easily at this point. You can pull at it with a fork to check.
• Keeping the pork uncovered, set your oven to broil. Broil the top of the pork for about 5 minutes or until it has a nice golden brown color. Using oven mitts and tongs, carefully turn the pork skin side up, and broil the skin side for another 5 minutes or until it's crispy on the top.
• Let the pork rest for 15 minutes before shredding.

AMAZING PORK TENDERLOIN IN THE SLOW COOKER

Steps:

• Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

AWESOME PORK BUTT

Steps:

• Spread one can of your soup on the bottom of crockpot.
• Rinse off your roast and pat dry.
• Rub Blackened Steak Seasoning into the meat covering all sides and place into the crockpot. (Fat side up).
• Top with onion, mushrooms and the remaining can of soup.
• Cook on low heat for 8 to 10 hours.
• When cook time is complete, drain off the juices and make a gravy on the stove top.
• Serve over steamed rice. ( I like jasmine rice).
• Gravy: Put 2 c of juices in a pot and let it come to a boil over med hi heat. In a small cup, add a 1/4 c cold water and 2 Tbs cornstarch until mixed well. Add to boiling pot and stir with whisk until thick. Remove from heat and serve over meat.

21 BEST WAYS TO COOK PORK BELLY

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pork belly recipe in 30 minutes or less!

MY VERY OWN VERY AWESOME PORK LOIN ROAST

Steps:

• Start by preheating the oven to 350 Fahrenheit.
• Chop the carrots and celery into 1 inch pieces, thicker ends may be cut lengthwise, and chop the red potatoes into quarters, halves if using mini red potatoes.
• Toss to coat the vegetables in 2 tbl of the olive oil and place them at the bottom of a roasting pan with roasting rack. Add 2 tbl of cubed butter to vegetables.
• Season the vegetables with Italian seasoning, pepper and garlic salt to taste.
• Trim fat from loin if desirable, I leave the fat on so the vegetables have the favor of the pork. Make slits along the loin and insert slivers of 3 garlic cloves.
• Season the loin with pepper, garlic salt and seasoning salt to taste.
• Take remaining 3 tbl of olive oil and heat in a large skillet over medium heat. Add the last slivered garlic clove to the oil and brown. Once the garlic turns golden begin to remove it. If you leave the garlic in to long it will burn give a bitter taste.
• Sear the loin in the skillet. You're going to do this for less than a minute per side. You want to just barely brown the meat. We do this to retain the juices during roasting.
• Transfer the loin to the roasting rack and coat the top with Herbs De Provence.
• Place into pre-heated oven for about 30-45 minutes. Measure the internal temperature for proper doneness, about 155-170.
• While the pork is roasting the sauce can be prepared. Place all sauce ingredients into a medium sauce pan. Heat to a boil over medium heat.
• Once sauce begins to boil stir constantly till it's reduced by 1/3 or about 10 minutes. Sauce will thicken when it cools a bit.
• Once roast is done. Let set for about 10 minutes for juices to settle. Carve into slices and serve along side the roasted vegetables. Spoon sauce over pork slices and enjoy.

HOW TO ROAST PORK PERFECTLY

Steps:

• Take your pork roast out of the fridge and let it sit at room temperature for 30 minutes to an hour. Preheat oven to 300°F.
• If your pork roast has a thick layer of fat on the outside, cut about half of it away so that it's a thinner layer. You can throw this out. Or, the best thing to do, is to turn it into a snack to have while your pork is roasting. Put the fat that you removed from the roast in a single layer on its own cake pan. Use a pan with edges because a lot of hot fatty liquid is going to come out of it. Season it lightly with salt. Roast the layer of fat in the 300F oven until it's brown and very crispy. Check it often. Blot it on kitchen towel. Break it into pieces and offer it as nibbles to anyone who is lured into your kitchen by the roasting pork smells.
• Meanwhile, mix the pepper, garlic powder, and salt in a small bowl and then sprinkle liberally all over the roast.
• Put the roast in a large roasting pan, fat-side-up. You do not need to use a rack in the pan.
• Add about half an inch of low or no-sodium chicken broth to the bottom of the pan. Put it into the oven, uncovered.
• Cook for 40 minutes per pound or until an instant read thermometer reaches 180F. This may seem high for pork but your goal is really tender, slow-cooked pork, almost like the texture of pulled pork.
• If at any point most of the broth has evaporated, add more. Add enough to cover any brownings on the side of the pan from where the previous broth evaporated away. This will dissolve those brownings and flavor your gravy.
• Take the roast out of the oven. Transfer it to a plate so that you can get at the roasting pan and make your gravy. Let the roast rest for 30-40 minutes. This is important because this is the only time the roast will rest. The roast does not need to be covered during resting time. Use this time to make your gravy. (Here's how to make gravy using the flavorful broth from the bottom of the roasting pan) and to finish off your other side dishes and set the table.
• Preheat the oven to 475F.
• Once the roast has rested, and the oven has preheated, and once you have everything else for your dinner just about ready, put the roast into a clean roasting pan or onto a baking sheet, uncovered, and put it into the hot oven for 13-17 minutes. You want the outside to get nice and brown.
• When it's really nice and browned, take the roast out of the oven and immediately carve it* and serve it. Do not let it rest now since it has already rested.

AWESOME SPICY THAI BONELESS PORK LOIN

Steps:

• Mix soya sauce, lime juice, honey, oil, ginger, garlic and chilies.
• blend well.
• put pork roast in a zip lock bag and add marinate.
• Refrigerate overnight and turn occasioally.
• 400 oven.
• grease a shallow roasting pan Roast pork uncovered for 15 mins.
• reduce to 350.
• Interior temperature should reach 170 f.

AWESOME PORK ROAST

Steps:

• Place pork roast in crock pot.
• Add dry onion soup mix.
• Pour Italian dressing, beer and worcestershire sauce over top of roast.
• Cover and cook on low 8 hours.
• Roast can be shredded and put on rolls for sandwiches. Also can be a meat and potatoes meal.

SLOW-ROASTED SPICED PORK

Steps:

• Preheat the oven to 300 degrees F. Test your oven with an oven thermometer to be sure it's accurate!
• Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen 1/2-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.
• Place the garlic, onion, jalapeno, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tablespoon salt, and 1 1/2 teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2 1/2 hours, remove the foil, and roast for another 4 to 4 1/2 hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
• Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side.