Fall Apart Tender Slow Roasted Pork Food

FALL-APART ROASTED PORK SHOULDER WITH ROSEMARY, MUSTARD AND GARLIC

Steps:

• In a small food processor combine the garlic, anchovies, rosemary, salt and pepper. Add the olive oil and process until it forms a paste, scraping down the sides. Remove the blade and use a fork or spoon to stir in the mustard. Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours.
• Preheat the oven to 450°F and bring the pork to room temperature while the oven heats. Place the pork in a shallow roasting pan and roast, uncovered, for 30 minutes, until the top starts to brown a bit. Turn the heat down to 250°F and continue to cook, uncovered, for 6 to 8 hours until the middle of the roast registers 180°F. on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout. If there are juices in the pan (and I have found that sometimes there are and sometimes none) pour off the juices from the pan into a heatproof container, like a Pyrex measuring cup. Place this in the fridge, where the fat will rise to the top, while the meat rests.
• When the meat is cooked, if you think that the outside of the roast could use a bit more crust/brownness, turn the heat back up to 450°F and let it cook for another 15 to 20 minutes, to give the outside a bit more of a crunchy texture.
• Remove from the oven and let sit for about 20 minutes. Spoon the fat off the reserved juices in the fridge and pour the cooking juices into a serving pitcher or bowl (warm it a bit in the microwave or in a small pot if you like). Slice the pork as thinly or thickly as you like, knowing the meat will fall apart at least slightly. Sprinkle the sliced meat with a bit of salt before serving, and pass the pan juices on the side to drizzle over.

FALL APART PORK ROAST

Steps:

• Preheat oven to 425 degrees F for 15 minutes.
• Coat roasting pan in non-stick spray (optional - it helps in removing the roast).
• Put 1/3 can of pork (or chicken) base into the bottom of the pan.
• Add hard cider to the pan.
• Lightly Coat pork roast in dry rub, saving about 1 tbsp for later. Choose your favorite. I used a rub called "Butt Rub", made specifically for pork.
• Place roast in pan and drench with another 1/3 can of broth - discard the rest.
• Chop celery and carrots into 1" long chunks (carrots may need to be halved) and add around the sides of the roast.
• Chop green onions into 1/2" bits, and sprinkle around the outside of the roast, over the other veggies.
• Reduce oven heat to 200 degrees.
• Cover roast with aluminum foil.
• Place roast in oven, and roast for 90 minutes.
• After 90 minutes, baste roast, and add minced garlic, onion powder and half of the remaining dry rub to the top of the roast.
• Re-cover roast and place back in the oven for another 90 minutes.
• After the second 90 minutes, re-baste roast and remove foil.
• Sprinkle the remaining dry rub and paprika on top of the roast.
• Roast uncovered for another 30-45 minutes or until internal temperature is 170 degrees F.
• Remove roast from the oven, and slice thick. Serve veggies from the roast on the side.

FALL-APART TENDER PORK BUTT ROAST (PULLED PORK)

Steps:

• Preheat the oven to 400°F (200°C). Place the rack slightly below the center of the oven.
• Place the pork in a casserole that is just large enough to hold it and has a lid.
• Sprinkle the roast on all sides with worcestershire sauce. Then press brown sugar coating on all sides of the pork. Pour the apple juice down the side of the casserole to the bottom, being sure not to drizzle it on the crusted meat. Cover tightly.
• Place the roast in the oven and immediately turn the heat down to 200°F (95°C).
• Roast without opening the oven door for about 5 hours, until the meat is so tender that it pulls apart easily. If the meat does not pull apart easily, cover, and return to the oven and roast 30 minutes more. Check again, roast 30 minutes more as needed.
• Pull the meat apart and remove the bone. Stir the salt into the juices at the bottom of the pan. Serve meat in its delicious juice hot or at room temperature.
• Note: This can easily be done in a slow cooker. Set it on high for 30 minutes, then turn down the heat to low, and let it cook for most of the day or even overnight.
• You can also pour off most of the juice if preffered and stir in your favorite bbq sauce after shredding. Heat through in pot on the stove over medium-low heat.
• This should make about 12 sandwiches.

FALL-APART-TENDER SLOW-ROAST PORK BUTT

Steps:

• Make small slits all over the roast then insert a whole garlic clove into each slit (this is only optional).
• Place the roast in a greased casserole dish with a lid.
• Sprinkle the roast on all sides with Worcestershire sauce.
• Let sit at room temperature for 1-1/2 hours.
• After 1-1/2 hours spoon any Worcestershire sauce (if any) back on the roast that has accumulated on the bottom of the casserole.
• Using hands press the brown sugar well into the meat on all sides making certain to adhear the sugar to the meat.
• Pour the apple juice into the bottom of the casserole.
• Cover tightly.
• Preheat oven to 425 degrees F for 15 minutes.
• Place the roast in the oven and immediately reduce the temperature down to 200 degrees F.
• Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).
• Stir the salt and black pepper into the juice (do not omit the salt!).
• Slice meat as desired.

FALL-APART TENDER SLOW-ROAST PORK

Steps:

• Preheat oven to 400 degrees. Place pork in pot with lid. Sprinkle pork heavily with Worcestershire sauce; turn it over and sprinkle other side heavily as well. Take handful of brown sugar and rub against meat to make a brown sugar crust. Repeat until meat is coated with sugar. Pour apple juice in bottom of pan, not over meat. Cover and place pot in oven. Reduce oven heat to 200 degrees; cook 4 hours, until meat literally falls apart when you try to lift it with a fork. Break meat apart a little and push it down into drippings. Sprinkle with salt. (Salt cannot be omitted; it is vital to bring out meat flavors.) Serve hot or at room temperature. Excellent with potato salad and baked beans. Yield: 6 to 8 servings. Recipe Source: St. Louis Post-Dispatch - 11-02-1998 Formatted for MasterCook by Susan Wolfe - [email protected]

FALL-APART TENDER PORK CHOPS

Steps:

• Heat oil in a large skillet over medium-high heat add chops and brown all over.
• Arrange chops in a 13" x 9" baking dish.
• Add mushrooms to drippings in the skillet and cook over medium-high heat without stirring for 3 to 4 minutes.
• Stir in garlic, salt, oregano, basil and pepper.
• Sprinkle flour over mushrooms and stir to moisten.
• Pour in wine and bring to a boil.
• Add cream and chicken broth, simmer, stirring, to thicken.
• Pour over chops.
• Cover tightly with a double layer of foil.
• Bake at 350 for 2 to 2 1/2 hours until pork chops are fork tender.