Nitkos Pork Roast Meat Food

CARNITAS (MEXICAN SLOW COOKER PULLED PORK)

Steps:

• Rinse and dry the pork shoulder, rub all over with salt and pepper.
• Combine the Rub ingredients then rub all over the pork.
• Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.
• Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods)
• Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
• Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
• If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.

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.

EASY PORK CARNITAS (MEXICAN PULLED PORK)

Steps:

• Pat the pork dry with a paper towel. Combine salt, pepper and dried oregano and rub pork with the seasoning.
• In the slow cooker, add chopped onion, garlic cloves, broth, lime juice, orange juice, and bay leaves.
• Add the pork to the slow cooker. Cook on high for 5 hours or on low for 7-8 hours.
• Remove the pork from the slow cooker. Shredded the pork with two forks. Keep the juice.
• To get crispy edges, transfer the shredded pork to a baking sheet. Pour ½ cup of the juices on top of the meat and broil it for 5-7 minutes, or until golden brown.

SLOW-COOKER PORK CARNITAS NACHOS

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix onion, chipotle chiles and 1/4 cup water. Using sharp knife, cut slits all over pork; insert garlic into slits. Sprinkle pork with salt and pepper.
• In 5-quart Dutch oven, heat oil over medium-high heat. Add pork; cook about 8 minutes, turning to brown all sides. Place pork in slow cooker. Pour 1/2 cup water into Dutch oven. Reduce heat to low; stir with wooden spoon, scraping pan to loosen brown particles. Pour liquid into slow cooker.
• Cover; cook on High heat setting 6 hours.
• Remove pork from slow cooker to cutting board; cool 10 minutes. Shred pork, using 2 forks. Return pork to slow cooker; mix well. Serve pork over tortilla chips with desired toppings.

PORK ROAST-MEAT AS I LIKE IT!

Steps:

• First cut the garlic into sticks. Pierce the meat with thin knife an put into holes garlic sticks, rosemary leaves and cloves to cover the whole roast-meat.
• Season with salt, pepper and thyme all over the roast-meat, cover with olive oil and put the whole peeled onion aside. If you have surplus of clove, stick them into onion.
• Put the whole pot into hot oven (220°C). The best is to have a clay pot. Bake it for 2 hours (usually: 1 kg=1 hour).
• When ready, remove the bones (if any), cut the meat across and serve.
• If you decide to have it cold, wait until cools and cut into thin pieces.
• Serve with baked potato you cam bake wit the roast meat, but than put the potato 40 minutes before end.
• Important to know: change temperature during baking: first 30 minutes on 220°C, than 1 hour on 180°C, and than again on 220°C Don't eat the onion, just throw it away. You can also make sauce from dripping.

BEST ROAST PORK I'VE EVER EATEN

Steps:

• Preheat oven to 400 degrees.
• Place pork roast in a shallow metal pan.
• Combine honey and Dijon mustard.
• Coat top and sides of roast with this mixture.
• Sprinkle garlic powder and rosemary over entire coated surface.
• Roast meat for 15 minutes at 400 degrees, remove from oven and add 1/3 cup water to the bottom of the pan.
• Reduce heat to 325 degrees and roast meat for 35 minutes per pound or until meat thermometer reaches 175 degrees.
• Check roast occasionally and add a little more water to pan to keep honey drippings from scorching.
• When meat is done, remove from oven and place on carving board.
• Scrape pan and pour juices into a saucepan.
• Add 1/2 cup water, 1/2 beef bouillon cube, salt and pepper to taste.
• Add Marsala, if desired, and simmer long enough to cook away the alcohol smell.
• Combine cornstarch and 3 Tablespoons water, add to sauce and cook until thickened.
• Slice pork roast and serve with sauce.

NITKO'S PORK ROAST MEAT

Steps:

• Keep pork in one piece. Marinate pork with Worcestershire sauce, salt and pepper and keep it in refrigerator 2-3 hours.
• Prepare the oven and heat up to 200°C Peal the onion and cut into halves.
• Peal the garlic cloves and press them with knife, not too hard.
• Heat the lard until very hot and pour over meat. Add onion and garlic and put into hot oven. One kilo is usually roasted 1 hour.
• After half hour add apples cut into 1/8 parts, with skin, without inside part with seeds. If necessary cut the heat to 180°C during roasting. Check it out during roasting, turn over few times and put juices over meat with a spoon.
• When done, drain the juices and if there some parts that stick to the pan add wine and deglaze and reduce it. If not, it is enough just to drain the juices. You don't serve apples, onion and garlic.
• Cut the meat into slices, and serve with meat juices.