PORK BUTT ROAST WITH VEGETABLES
Very simple, yet tasty. The meat will melt in your mouth. Very little preparation. A must try.
Provided by Kat
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 4h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large frying pan over medium high heat. Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat. Sear the meat on all sides until lightly brown. Transfer to a roasting pan.
- Place onion slices over meat and in the roasting pan. Fill the pan 2/3 full of water. Cover and place in preheated oven for 3 hours. Add the potatoes and carrots; cover and cook 45 minutes. Add the mushrooms and cook another 15 minutes. Remove and let stand at least 10 minutes before serving.
Nutrition Facts : Calories 549.1 calories, Carbohydrate 46 g, Cholesterol 123.5 mg, Fat 20.9 g, Fiber 6.8 g, Protein 43.5 g, SaturatedFat 7.1 g, Sodium 277.2 mg, Sugar 8.5 g
ROAST PORK BUTT WITH SALSA VERDE
This dish defines the phrase "it's worth the wait." The cooking method here is low and slow, with a well-seasoned pork butt roasted for 9 to 10 hours. Inspired by a "Pork Dinner" family meal at Mozza in Los Angeles, where a 300-pound Berkshire pig was butchered for the dinner, it makes for a perfect big Sunday feast. Just don't forget the salsa after all that time.
Provided by Adam Nagourney
Categories dinner, quick, roasts, main course
Time 10h15m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 200 degrees. Season the pork with 3 1/2 tablespoons of salt and 1/4 cup black pepper, rubbing it in well on all sides. Roast the pork, covered, until the internal temperature reaches 195 degrees, 9 to 10 hours. While the pork is roasting, prepare the salsa verde.
- In a blender or food processor, working in batches if necessary, combine the olive oil, 6 tablespoons of the vinegar, parsley, oregano, garlic and pepper flakes. Process to a purée, and transfer to a mixing bowl. Season with salt, ground black pepper and more vinegar to taste.
- To serve, pull the pork apart with tongs or forks or slice it. Serve with the salsa and a salad of bitter greens.
Nutrition Facts : @context http, Calories 1092, UnsaturatedFat 60 grams, Carbohydrate 19 grams, Fat 86 grams, Fiber 10 grams, Protein 62 grams, SaturatedFat 21 grams, Sodium 272 milligrams, Sugar 1 gram, TransFat 0 grams
PORK BUTT ROAST - CARIBBEAN
Make and share this Pork Butt Roast - Caribbean recipe from Food.com.
Provided by Derf2440
Categories Pork
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cut small marinating slits all over the roast.
- Combine half of the garlic, oregano, pepper flour and olive oil.
- Rub all over the roast.
- In a food processor or blender, puree remaining half of garlic, onion, salt and allspice.
- Rub mixture over the roast.
- Cover and chill for 8 to 12 hours.
- Place roast, fat side up, on a rack in a shallow roasting pan.
- Bake at 325°F degrees for about 3 1/2 hours.
Nutrition Facts : Calories 108, Fat 4.6, SaturatedFat 1.2, Cholesterol 35.7, Sodium 329.2, Carbohydrate 3.1, Fiber 0.5, Sugar 0.6, Protein 12.9
PORK TENDERLOIN WITH SALSA VERDE
Pair roasted pork tenderloin with an herb-filled sauce made with cilantro, parsley, chives and tarragon.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Sprinkle the pork generously all over with salt and pepper. Heat 1 tablespoon of the oil in a large oven-proof skillet over medium heat until very hot and then add the tenderloin. Cook the pork, flipping occasionally, until browned on all sides, about 5 minutes total. Transfer the skillet to the oven and roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let rest for 5 minutes.
- While the pork roasts, put the parsley, cilantro, vinegar, chives, tarragon, shallots and garlic in the bowl of a food processor and pulse until the herbs are minced. Slowly drizzle in the remaining 2/3 cup oil with the motor running until you have a thick sauce. Season with salt and pepper.
- Slice the pork tenderloin and spoon the salsa verde over top. Serve with crusty bread for soaking up all the juices.
SALSA VERDE PORK
Quick prep work leads to succulent, delicious, and exceptionally easy pork for enchiladas, tamales, or burritos or even to eat all by itself! We use this pork in all sorts of things, but my husband's favorite way is simply right out of the pot. I can't trust him to do the shredding, because too much ends up in his mouth. This pork keeps well and gets even better after a day or two.
Provided by GANGBrown
Categories World Cuisine Recipes Latin American Mexican
Time 6h15m
Yield 6
Number Of Ingredients 3
Steps:
- Heat oil in large Dutch oven over medium-high heat. Brown pork loin in hot oil, 2 to 3 minutes per side.
- Transfer roast to the crock of a slow cooker. Pour green salsa over the pork.
- Cook on Low for 5 hours.
- Shred the pork into strands with two forks; stir with the sauce so the texture is somewhat even. Continue cooking on Low for 1 to 3 hours more.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 3.6 g, Cholesterol 106.4 mg, Fat 14.6 g, Protein 38.5 g, SaturatedFat 4.7 g, Sodium 237.6 mg, Sugar 1.8 g
PORK SHOULDER WITH SALSA VERDE
Provided by Bruce Aidells
Categories Food Processor Garlic Herb Pork Roast Vinegar Lemon Parsley Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 19
Steps:
- For salsa verde:
- With processor running, drop anchovies and garlic through feed tube and finely chop. Scrape down sides of bowl. Add parsley, celery leaves, lemon juice, lemon peel, red wine vinegar, chopped rosemary, and chopped sage. Using on/off turns, process until almost smooth. With machine running, gradually add olive oil. Transfer salsa verde to bowl. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and refrigerate.
- For pork shoulder:
- Position rack in lowest third of oven; preheat to 450°F. Mix garlic, sage, rosemary, coarse kosher salt, and freshly ground black pepper in small bowl. Brush oil all over pork, then rub spice mixture all over. Place pork on rack set in roasting pan. Roast 20 minutes. Reduce heat to 300°F and continue to roast until instant read thermometer inserted into center registers 185°F, about 6 1/2 hours. Remove pork from oven; tent with foil to keep warm. Let rest 15 minutes. Cut into 1/2-inch-thick pieces and serve with salsa verde alongside.
THREE-DAY, TWICE-COOKED PORK ROAST WITH FRIED-HERB SALSA VERDE
Provided by Cal Peternell, Chez Panisse Restaurant and Café
Categories Pork Kid-Friendly Dinner Rosemary Sage Parsley Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 6-8
Number Of Ingredients 26
Steps:
- Day 1: Prep the pork:
- Place pork shoulder on a rimmed baking sheet. Season with 1 tablespoon each kosher salt and freshly ground pepper. Cover pork with plastic wrap and refrigerate overnight.
- Day 2: Cook the pork:
- Preheat oven to 400°F.
- Heat a large heavy pot (such as a Dutch oven) over high; add 1/4 cup oil, onion, carrot, and celery. Cook, stirring occasionally, until vegetables start to sizzle; reduce heat to medium and cook, stirring occasionally, until vegetables are soft and lightly browned, about 10 minutes. Add the garlic, herbs, and spices and sauté for 1 minute more. Add the wine and bring to a simmer.
- Place the pork on top of the aromatics and add enough stock or water to come halfway up the pork. Bring liquid to a simmer, and then cover pot with a lid or a couple layers of foil.
- Transfer pot to oven and cook for 10 minutes; reduce heat to 325°F and cook until the meat is quite tender, about 3 hours. (To test for doneness, insert a slender, sharp knife into the middle of the roast; it should pull out easily.)
- When meat is cooked, transfer it to a separate container, reserving the pan juices. Set a colander over a large bowl, and strain the pan juice into the bowl, pressing on the solids to extract all the liquid. Let strained pan juices until fat rises to the top, about 5 minutes. With a small ladle, skim off and discard the fat. Pour the skimmed, strained pan juices over the pork and let cool to room temperature; cover and refrigerate overnight.
- Day 3: Crisp the pork and make the sauce:
- One hour before you're ready to serve the pork, remove the meat from its cooking liquid and cut (while still cold) into neat 1-inch slices; set aside. Pour cooking liquid in a medium saucepan; bring to a simmer and reduce by a third. Season to taste, cover, and keep warm.
- While your pork comes to room temperature, prepare the salsa verde. Line a large plate with a paper towel, and place it next to the stove, alongside a slotted spoon or "spider" spatula. In a small skillet, heat 1/2 inch of vegetable oil over medium heat. When the oil starts to look swirly, drop in a single rosemary leaf to test for readiness: if it sinks quietly to the bottom, the oil's not ready. When a leaf sizzles, but not in a frantic way, you are ready to fry.
- Add the rosemary leaves to the oil and fry until the sizzling subsides, about 1 minute. Using the slotted spoon or spider, scoop the herbs from the oil and place the on the paper-towel-lined plate. Repeat with the sage leaves in the same oil; remove skillet from heat.
- On a cutting board, gather the parsley leaves into a ball, holding them down on the cutting board as if they were trying to run away. Slice this parsley bundle thinly, as if it were a single vegetable. As you slice, the ball will come apart, but just bunch it back together as best you can, keep slicing, and you'll have a nice head start on the chopping that remains. Anchor the tip of the knife to the cutting board and use a paper cutter-like motion to chop away at your pile. Go over it a couple of times, then slide the knife under, like a spatula, and flip it over. Continue chopping and flipping until the parsley is finely chopped; transfer to a medium bowl.
- Render the garlic a paste by either pounding it in a mortar with a pinch of salt, or with a knife on a cutting board, again with salt. When the garlic is almost a thick liquid, transfer it the bowl with the parsley; add the fried herbs and the olive oil. Stir salsa verde to combine, adding more salt or oil as needed.
- To serve:
- Heat a grill, grill pan, griddle, or cast-iron skillet over medium-high heat. When hot, coat the grill or pan with 1 tablespoon vegetable oil. Working in batches and adding more oil as needed, cook until well browned and crispy on both sides, about 2 minutes per side.
- Pour the reduced pan juices onto a serving platter with the pork (but not over the slices or they will lose some crispness) and arrange pork slices on top. Serve with salsa verde spooned over the top, or served alongside.
SALSA VERDE BRAISED PORK
Braising the pork makes this very tender. Recipe is from Sunset Magazine Feb. 2008. Also includes directions for crockpot.
Provided by cookiedog
Categories Stew
Time 4h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Trim excess pork fat. Put meat in a large casserole or Dutch oven with salsa, onion, broth, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.
- Preheat oven to 375°. With 2 wide spatulas, transfer meat to a rimmed baking pan. Bake until richly browned, 30 minutes.
- Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to 2 3/4 cups, 8 to 10 minutes.
- With 2 forks, tear meat into large shreds. Add to pan and stir in chopped cilantro. Season with salt. Spoon into a serving bowl and sprinkle with cilantro leaves. Serve with tortillas and more salsa verde.
- Slow-cooker Salsa Verde Pork: Put trimmed pork in a slow cooker (5 to 6 qt.) and turn heat to high. In a pan, bring salsa, onion, broth, cumin seeds, coriander seeds, and oregano to a boil. Pour over pork, cover, and cook until meat is very tender when pierced and registers at least 165° on an instant-read thermometer, at least 7 or up to 9 hours. Continue recipe with step 2, using a large pot for step 3.
Nutrition Facts : Calories 693.8, Fat 49.9, SaturatedFat 16.8, Cholesterol 187.9, Sodium 786, Carbohydrate 9, Fiber 0.7, Sugar 6, Protein 48.3
LOW & SLOW PORK VERDE
My family loves this versatile pork dish. We like to have it over a serving of cheesy grits, but it also goes well with rice or potatoes. Leftovers make an excellent starter for white chili. -Val Ruble, Ava, Missouri
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place pork and onion in a 4-qt. slow cooker. In a small bowl, combine salsa, chiles, cumin, oregano, salt, pepper, pepper flakes and cinnamon; pour over meat. Cook, covered, on low 5-6 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork to slow cooker; heat through. Stir in cilantro. Serve with grits and, if desired, sour cream. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.
Nutrition Facts : Calories 349 calories, Fat 20g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 872mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein.
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SALSA VERDE BRAISED PORK RECIPE -SUNSET MAGAZINE
From sunset.com
5/5 (9)Total Time 4 hrsEstimated Reading Time 3 minsCalories 571 per serving
- Trim excess pork fat. Put meat in a large casserole or Dutch oven with salsa, onion, broth, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.
- Preheat oven to 375°. With 2 wide spatulas, transfer meat to a rimmed baking pan. Bake until richly browned, 30 minutes.
- Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to 2 3/4 cups, 8 to 10 minutes.
- With 2 forks, tear meat into large shreds. Add to pan and stir in chopped cilantro. Season with salt. Spoon into a serving bowl and sprinkle with cilantro leaves. Serve with tortillas and more salsa verde.
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From eatingwell.com
Category Healthy Pork Loin RecipesCalories 235 per servingTotal Time 1 hr 30 mins
- For pork, preheat oven to 425 degrees F. Using the tip of a sharp, thin-bladed knife, make small, 1/2-inch-deep slits all over the pork loin. Using the blade of the knife as a guide, slide a garlic sliver into each slit. Season the loin with salt and ground pepper.
- Place the loin on a rack in a shallow roasting pan. Roast, uncovered, for 50 to 60 minutes or until a thermometer inserted into the center of the loin registers 150 degrees F.
- Meanwhile, for salsa, combine the water, parsley, olive oil, cilantro, serrano pepper, lemon peel, lemon juice, garlic, salt, and red pepper in a small bowl. Stir to combine. Let stand at room temperature for 10 minutes before serving.
- Transfer the pork loin to a cutting board; cover with foil and let stand for 10 minutes. The temperature of the meat after standing should be 160 degrees F. Cut the loin crosswise into 12 slices. Divide the slices among six serving plates. Top with the salsa.
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5/5 (18)Total Time 4 hrsServings 6Calories 571 per serving
- Trim excess pork fat. Put meat in a large casserole or Dutch oven with salsa, onion, broth, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.
- Preheat oven to 375°. With 2 wide spatulas, transfer meat to a rimmed baking pan. Bake until richly browned, 30 minutes.
- Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to 2 3/4 cups, 8 to 10 minutes.
- With 2 forks, tear meat into large shreds. Add to pan and stir in chopped cilantro. Season with salt. Spoon into a serving bowl and sprinkle with cilantro leaves. Serve with tortillas and more salsa verde.
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- Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.
- Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.
- With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through.
- To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro.
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- Season pork shoulder with salt and pepper. Brown on stove top, make sure to brown all sides, about 15 minutes. Transfer browned roast to slow cooker. Pour salsa verde over pork and sprinkle chopped jalapeños on top. Cook on low for 8 hours.
- Remove pork to cutting board. With two forks, shred meat into chunks, discard any big pieces of fat. Transfer juices to a large measuring cup or a de-fatter and remove as much fat as possible. Add shredded meat to a pot, pour verde sauce over meat and heat on stovetop until warmed through. Sprinkle with freshly chopped cilantro and serve with tortillas, toppings and refried beans.
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Reviews 10Servings 8Cuisine Latin AmericanCategory Entree
- The night before you plan to eat your pork, season the meat well on all sides with salt and pepper. Melt your lard in a heavy-bottomed pot over medium-high heat. Working in small batches, sear your meat on all sides. Remove meat and set aside. Meanwhile, if you're making green chili stew, steam your vegetables until easily pierced with a paring knife. Cool and refrigerate overnight.
- Add the onion and saute until softened, about 3 minutes, adding more lard or oil if necessary. Add the garlic and bay leaves; saute for an additional minute. Deglaze the pan with half of the broth or water, scraping the bottom of the pot with a wooden spoon. Add the meat back along with any accumulated juices. Add in 1 cup of salsa verde; mix well. Cool and refrigerate overnight.
- The next morning, add the meat mixture to your crockpot, along with the remaining broth, dried herbs, and cumin (if using). Set the crockpot on low and allow to cook for 6-7 hours (a longer time period is fine).
- For green chile stew, remove 2 cups of the pork to use in enchiladas suizas; refrigerate. Add your par-cooked potatoes, roasted chiles, and posole corn at hour 7 and turn crockpot to high. Cook for an additional 15-20 minutes. Check seasoning, adjusting as necessary. Stir in 1/2 cup more of the salsa verde; serve with cilantro and remaining salsa verde on the side.
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