SOUTH PACIFIC PORK ROAST
An easy slow cooker recipe that provides a great Pacific Islands flavor. Best if pork roast marinades overnight. The preparation time indicated does not include marinade time. Found on foodcakerecipes.com
Provided by PanNan
Categories Pork
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place pork shoulder roast in a clear plastic bag; set in a deep bowl.
- Thoroughly blend together the soy sauce, dry sherry, minced garlic, dry mustard, ginger and thyme.
- Pour marinade over meat in bag; close.
- Place the roast in the refrigerator and marinate for 2 or 3 hours or overnight.
- Transfer the pork roast and marinade to a crockpot.
- Cover and cook on HIGH for 3 1/2 to 4 hours.
SOUTH PACIFIC PORK ROAST (CROCK POT)
Make and share this South Pacific Pork Roast (Crock Pot) recipe from Food.com.
Provided by Jellyqueen
Categories Pineapple
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Season roast with salt and pepper and rub with minced garlic.
- Pan sear (on top of stove) roast about 3 minutes on each side.
- Place onion in bottom of crock-pot.
- Place roast on top of onion.
- Top roast with remaining ingredients, except Pineapple, cornstarch, and water.
- Mix water and cornstarch and pour onto top of all ingredients.
- Cover and cook on low for 8 hours.
- Add the can of pineapple and cook for another hour, or you can do like me and be lazy and throw the pineapple in with the other ingredients and cook it the whole time!
ROAST LOIN OF PORK WITH SOUTHWESTERN SAUCE
Provided by Regina Schrambling
Categories dinner, roasts, main course
Time 1h40m
Yield Four to six servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 475 degrees.
- Rub the pork all over with the cut clove of garlic. Discard the garlic. Set the meat on a rack in a roasting pan.
- Remove the stems from two anchos and place the chilies in a blender jar. Chop and grind them to a fairly fine powder. Transfer this to a small mixing bowl.
- Stir in the chili powder, cayenne, oregano, thyme, cumin, garlic powder, coriander and celery salt. Stir until completely mixed. Remove a half-cup of the mixture and set aside for sauce. Rub the remainder all over the roast to coat completely.
- Set the roast in the oven and cook for 30 minutes. Transfer the meat from the oven onto a wire rack to cool for 30 minutes. It will still be raw in the center, but the cooking will be finished later; this cooling period will guarantee even cooking and very tender meat. Reduce the oven temperature to 375 degrees.
- While the roast is cooking, start the sauce. Cook the bacon in a large skillet over low heat to render the fat. Remove the bacon from the pan and reserve. Drain off all but about two tablespoons of the fat. Add the minced garlic and saute for one minute. Add the red and green peppers, poblano, ancho, tomatoes and onion. Sprinkle the reserved spice mixture over the vegetables and cook over medium heat, stirring frequently, until they are soft, about 15 minutes. Pour the red wine over the vegetables and cook until the mixture is reduced to just a glaze. Pour in the veal stock and continue cooking over medium heat until the liquid is reduced by about half, about 15 minutes. Crumble the reserved bacon into the sauce. Keep it warm while finishing the roast.
- Return the pork roast to the oven at 375 degrees. Cook 20 to 25 minutes, until a meat thermometer inserted in the center reads 137 degrees. Remove from the oven and transfer to a rack. Let cool slightly before slicing into medallions.
- Serve the roast on a pool of the vegetable sauce, with corn pudding on the side.
Nutrition Facts : @context http, Calories 554, UnsaturatedFat 19 grams, Carbohydrate 20 grams, Fat 33 grams, Fiber 8 grams, Protein 44 grams, SaturatedFat 11 grams, Sodium 696 milligrams, Sugar 5 grams, TransFat 0 grams
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