Slow Roasted Spiced Pork Food

6-HOUR SLOW-ROASTED PORK SHOULDER

Steps:

• Remove the pork from the fridge for 1 hour before you want to cook it, to let it come up to room temperature.
• Preheat the oven to 220°C/425°F/gas 7.
• Place the pork on a clean work surface, skin-side up. Get yourself a small sharp knife and make scores about 1cm apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string.
• Rub sea salt right into all the scores you've just made, pulling the skin apart a little if you need to. Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and black pepper.
• Place the pork, skin-side up, in a roasting tray and roast for 30 minutes, or until the skin has started to puff up and you can see it turning into crackling. At this point, turn the heat down to 170°C/325°F/gas 3, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 4½ hours.
• Meanwhile, halve the onions, carrots and celery, and break the garlic up into cloves (there's no need to peel them).
• Remove the pork from the oven, take off the foil, and baste the meat with the fat in the bottom of the tray. Carefully transfer to a board, then skim all but 2 tablespoons of excess fat from the tray into a jar, and pop in the fridge for tasty cooking another day.
• Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and place back in the oven without the foil to roast for 1 further hour, or until meltingly soft and tender.
• Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make the gravy. Spoon away any fat in the tray, then add the stock (or replace with water, if you prefer) and place the tray on the hob.
• Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits from the bottom of the tray.
• When you've got a nice, dark gravy, pour it through a sieve into jug using your spoon to really push all the goodness of the veg through the sieve. Season to taste, if needed.
• Serve the pork and crackling with the jug of gravy and all the trimmings - a dollop of apple sauce will finish this off perfectly.

SLOW-ROASTED PORK SHOULDER

Steps:

• Preheat the oven to 275 degrees F.
• In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrape the garlic paste into a small bowl.
• Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours.
• Remove roast from the oven. Slip the oven-roasting bag off the meat and discard. Transfer the cooking liquid to a medium saucepan. Skim the fat from the cooking liquid with a ladle or de-greaser. Bring to a boil, lower the heat, and simmer to thicken the juices slightly.
• Raise the oven to 400 degrees F. Return the pork, in the roasting pan, to the oven. Continue roasting, basting frequently with the simmering cooking liquid, until well-browned, about 30 minutes. If there is any cooking liquid left, pour it over the pork.
• Remove pork from the oven and let it rest at room temperature for 10 minutes. With the pork drippings you may make a vinegar sauce using this formula: for every 1/2 cup of drippings, whisk with 3 tablespoons vinegar and 1/4 teaspoon salt. Either carve the pork into thin slices, or, using 2 forks, pull into small pieces. Serve with the vinegar sauce on the side.

SLOW-ROAST PORK SHOULDER

Steps:

• In a small bowl, mix the treacle, cider vinegar, paprika, cumin, mustard powder and chilli powder until smooth. Using a sharp knife, make deep slashes in the skin of the pork shoulder to cut through the skin and fat layer, but not the meat. Place the joint, skin-side down, in a large dish and rub the spice paste into the meat (not the fat). Turn skin-side, cover tightly with cling film and put in the fridge overnight, or for 24 hrs to give the pork maximum flavour.
• Heat oven to 150C/130C fan/gas 2. Transfer the pork, skin-side up, to a deep roasting tin, rub 1 tbsp sea salt onto the skin and pour 500ml water into the bottom of the roasting tin. Cover tightly with foil and roast in the oven for 5 hrs.
• Remove the foil, turn up the oven to 200C/180C fan/gas 6 and cook for a further 1 hr 30 mins or until the pork is very tender and the skin has turned to crispy crackling.
• Once the pork is ready, take it out of the roasting tin, cover with foil and leave to rest. Pour the juices from the roasting tin into a jug and leave to separate. Pour off the fat layer and transfer the remaining juices to a large sauté pan. Simmer over a high heat, stirring, until reduced to a rich gravy.
• Once rested, cut the pork into pieces - it should pull apart with very little effort - and break the crackling into shards. Serve the pork and crackling with the gravy poured over and mustard mash, honey-roasted carrots and quick pickled red cabbage on the side (see goes well with below).

SPICED SLOW-ROAST PORK

Steps:

• Heat oven to 230C/210C fan/gas 8. Mix all the ingredients (except the pork) in a small bowl, then rub all over the meat, getting in between the cuts in the skin.
• Lift the pork onto a wire rack in a roasting tin and place in the oven to sizzle for 30 mins. Reduce oven to 150C/130C fan/gas 2 and roast for a further 3 hrs. If the crackling needs a final blast to get it crisp, turn oven back up to 230C/210C fan/gas 8 for about 30 mins more.
• Remove the tin from the oven, cover loosely with a tent of foil and rest for at least 20 mins or up to 40 mins before carving.

MOROCCAN-SPICED PORK ROAST

Steps:

• Butterfly the pork loin by cutting almost all the way through, starting on the thinnest side, keeping your knife flat and parallel to the cutting board. Stop about 1 inch from the opposite edge you started, so that the meat opens up like a book. A few more shallow cuts can be made if the pork is not opening up enough to flatten out, but do not cut all the way through, otherwise you'll end up with two pieces.
• Season the butterflied pork on both sides with kosher salt and let sit out at room temperature for 30 to 45 minutes, or 2 to 3 hours in the fridge.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a roasting pan with 2 tablespoons olive oil. Pat the tenderloin dry with a paper towel.
• Mix cumin, coriander, ginger, black pepper, smoked paprika,cayenne, cinnamon, cloves, allspice, and honey together in a bowl with a spoon. Spread about half of the spice mixture inside the butterflied pork, fold it back together, and spread the remaining mixture all over the surface. Use 3 or 4 pieces of kitchen string to tie the loin up every few inches, cutting off extra string.
• Toss potatoes, carrots, chile peppers, and onion with olive oil and salt in a bowl.
• Place the pork into the prepared roasting pan and surround with vegetable mixture.
• Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the loin reads at least 140 to 145 degrees F (60 to 63 degrees C), about 1 hour and 15 minutes. Remove from the oven and turn roast over with tongs in pan drippings. Transfer to a plate, cover loosely with foil, and let rest for 15 minutes.
• Increase oven temperature to 425 degrees F. Toss vegetable mixture in pan drippings and return to the oven to crisp up, about 10 minutes.
• Combine yogurt, mint, and garlic in a small bowl for sauce.
• Remove strings on roast. Slice, spoon pan drippings over, and serve with vegetables and yogurt sauce.

SPICY PORK ROAST

Steps:

• Combine the first eight ingredients; rub over entire roast. Cover and refrigerate overnight. Place roast on a greased rack in a roasting pan. , Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.

FOOLPROOF SLOW-ROASTED PORK SHOULDER

Steps:

• Gather the ingredients.
• Preheat the oven to 500 F. Mix all of the spice rub ingredients together in a small bowl to form a paste.
• Use a basting brush or spoon to coat the roast. (You might have some left over, depending on the size of your roast.)
• Place the seasoned pork shoulder on a rack in a roasting pan and transfer it to the oven.
• Roast for 20 minutes. Lower the heat to 250 F and cook until your probe thermometer reads 140 F, which will take another hour or so. The exterior of the roast should be a beautiful brown color.
• Remove the roast from the oven, cover it loosely with foil, and let it rest for 15 minutes, during which time the temperature will continue to rise until it reaches the target temperature of 145 F.
• Slice, serve, and enjoy.

PORK SHOULDER ROAST WITH DRY SPICE RUB

Steps:

• Gather the ingredients.
• To start, trim the tough skin from the pork shoulder, leaving a 1/4 inch layer of fat on the meat.
• Then, whisk together brown sugar, paprika, salt, onion powder, garlic powder, sage, and pepper to make a dry rub. If you don't have a whisk, use a fork as a substitute.
• Pat the dry rub into the exterior of the pork roast.
• Place the pork in a large plastic bag, seal and refrigerate overnight for up to two days.
• Remove the pork from the refrigerator 30 minutes prior to roasting and let it rest at room temperature to get the chill off. Preheat your oven to 425 F.
• Next, line a shallow roasting pan with foil, and insert a roasting rack.
• Place pork shoulder on the rack in the prepared pan, and roast for 30 minutes.
• Turn oven down to 325 F. Roast an additional 120 to 150 minutes, until the thickest part of the meat (not touching the bone) reaches 170 F on a meat thermometer .
• Remove the pork shoulder roast from the oven, tent with foil and let rest for 30 minutes at room temperature before carving to serve.

SPICY SLOW COOKER PORK CHOPS

Steps:

• Layer pork chops on bottom of slow cooker.
• Mix remaining ingredients together.
• Pour over top of pork chops.
• Cook in slow cooker on medium heat for 8-10 hours.
• Serve over rice or noodles.

SLOW COOKER SWEET AND SPICY PORK ROAST

Steps:

• Mix broth with preserves and pour into bottom of crock
• Rub olive oil and BBQ seasoning evenly over the top and side of the roast
• Place roast in crock, careful not to wash off seasoning
• Cook on low for 8 hours

SLOW-ROASTED SPICED PORK

Steps:

• Preheat oven to 300 deg. Check oven with oven thermometer to make sure it is 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 roast.
• 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 tbl salt and 1 1/2 tsp 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 sides and bottom. At this point, you can refrigerate the roast, for up to 24 hours.
• Place roast 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 foil and roast for another 4 to 4 1/2 hours, until the pork 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 20 minutes. Slice, sprinkle with salt, and serve with lime wedges.

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.

SLOW ROAST 5-SPICE PORK BELLY

Steps:

• 1.Start the day before you want to serve your pork. Use a Stanley/utility knife and a ruler to score the pork skin. Pat dry with paper towel.
• 2.Mix the 5-sipce rub ingredients together. Flip the pork over and rub the 5-spice mixture over the pork meat (but not on the skin). Flip the pork back over and use paper towel to brush off any spice from the pork skin. Rub the 1 tablespoon of salt over the pork skin. Place in the fridge uncovered overnight.
• 3.Preheat the oven to 150°C/300°F.
• 4.Place a wire cake rack onto a baking tray. Brush the rack with oil. Place the pork on the rack, skin side up. Roast in the oven for 3 hours. Then turn the heat up to 200°C/400°F. Place the pork back in the oven to roast for an hour or until the skin is super crispy.
• Step 5.Slice and serve with Spiced Plum Sauce and Christmas Asian 'Slaw.

ROASTED SPICED PORK SHOULDER RECIPE

Steps:

• Score the fat of the pork in thin lines. (For the very best crackling, stand the joint on a rack in the sink and pour over boiling water from the kettle. Let the water drain off, then wrap in a clean tea towel and put in the fridge overnight.)
• Mix the spices, seasoning, fennel seeds and thyme leaves together. Rub the skin of the pork with a little olive oil and the spice and herb mixture. Roast in a preheated oven at 220°C (425ºF, gas mark 7) for 20 mins, then turn down the oven to 180°C (350ºF, gas mark 4) and roast for 35 mins per 500g. Rest in a warm place, covered with foil, for 15 mins before carving.
• Serve the pork with potatoes, apple sauce, stuffing and veg of your choice.