PORK ROAST THE OLD-FASHION WAY (CAST IRON DUTCH OVEN)
Very tender roast, wonderful rich gravy. Serve with mashed tatters or French fries. Wonderful as left over for hot pork sandwiches. I've made this type roast for over 50 years!
Provided by Peg1933
Categories Pork
Time 1h15m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350°F.
- Melt lard in cast iron dutch oven, or very heavy bottomed pot with lid, over medium high heat.
- Salt and pepper all sides of pork roast.
- When lard just begins to give off smell of being hot, place roast in pot.
- DO NOT move it for a minute or so, then rotate it to brown all sides.
- Lay garlic cloves and onion slices around the roast and stir to brown them a bit.
- Mix Kitchen Bouquet into the 2 cups of water.
- Pour in the water mixture.
- Bring to a boil.
- Cover tightly and place in lower portion of the oven.
- Roast 1 hour for boneless roast; 1-3/4 hours for bone-in roast.
- Half-way through roasting time turn the roast over.
- Remove roast from pan and cover to keep hot.
- Mix 2 Tablespoons cornstarch into 1/2 cup water.
- Using a whisk, stir the cornstarch mixture into the pot drippings, breaking up the garlic cloves as you mix.
- Bring to a boil, taste and season if needed with salt and/or pepper.
- NOTE: Pork roast made this way is ALWAYS tender.
- It makes wonderful hot pork sandwiches!
- The gravy is out of this world!
Nutrition Facts : Calories 635.6, Fat 20.1, SaturatedFat 6.3, Cholesterol 316, Sodium 850.8, Carbohydrate 7.3, Fiber 0.7, Sugar 0.8, Protein 100.3
SUNDAY PORK LOIN
My mom often made this moist roast, covered with a thick homemade barbecue sauce, for our Sunday dinner. When this pork dish was in the oven, you could smell the appetizing aroma all through the house. -Mari Anne Warren Milton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place roast on a greased rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 hours. In a skillet, saute the onion, celery and garlic in oil until tender. Stir in the remaining ingredients., Spoon 1 cup sauce over roast. Bake 45-55 minutes longer or until a thermometer reads 145°. Let stand for 10-15 minutes before slicing. Serve with the remaining sauce.
Nutrition Facts : Calories 335 calories, Fat 11g fat (4g saturated fat), Cholesterol 113mg cholesterol, Sodium 432mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 45g protein.
SUNDAY PORK ROAST
Sunday Pork Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family for Sunday dinner. This recipe includes instructions for a classic oven braise as well as cooking in a slow cooker or Instant Pot.
Provided by Rachel Farnsworth
Categories Main Dish
Time 3h15m
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees.
- Rub oil onto pork roast. In a small bowl, stir together salt, pepper, garlic powder, onion powder, and paprika. Sprinkle seasoning mixture onto pork roast. Place fatty side up in a roasting pan or large cast iron dutch oven.
- Roast, uncovered, in the 450 degree oven for 30 to 45 minutes. Reduce the oven temperature to 350 degrees and continue cooking an additional 1 hour.
- Remove roast from oven and place the onion chunks, carrots, and potatoes around the meat. Pour apple juice on vegetables. Season vegetables with salt and pepper. Place rosemary sprig on top.
- Cook an additional 1 to 1 1/2 hours, or until vegetables are tender and meat shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.
Nutrition Facts : Calories 414 kcal, Carbohydrate 40 g, Protein 31 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 93 mg, Sodium 966 mg, Fiber 6 g, Sugar 15 g, ServingSize 1 serving
SUNDAY PORK ROAST IN A DUTCH OVEN
This is pork roast is juicy and the most flavorful melt in you mouth sliced roast pork there is. Keep in mind this is not a pulled pork roasting technique--the meat is tender and juicy when sliced.
Provided by TeeResa
Categories Very Low Carbs
Time 2h5m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Remove roast from fridge an hour before cooking. Season all sides with salt and pepper.
- Preheat oven to 300 degrees.
- Heat oil in dutch oven over medium heat. Brown sliced onions until nicely carmelized. Move to side, then add the roast to hot dutch oven to seer all sides just until browned. Then add 5 cups of water or beef stock and place lid on dutch oven. Bring to a quick boil then remove from stove and place in 300 degree oven for approximately 1 1/2 - 2 hours or until meat temp reaches 170 degrees.
- When roast is done, remove roast and onions to platter. Place dutch oven on stove high heat and boil liquid, reducing it until thick and rich.
- *Optional: To thicken sauce mix 2 tablespoons of cornstarch into 1/2 cup water. Using a whisk, stir the slurry into the liquid, stirring constantly for a few minutes. Remove from heat, sauce will thicken as it rests.
- Lastly, spoon thick sauce with onions over the roast, then cut roast into slices and serve.
SUNDAY PORK ROAST
Mom would prepare pork roast for our family, friends and customers at the three restaurants she and Dad owned. The herb rub and vegetables give it a remarkable flavor. It's one of my favorite pork roast recipes. -Sandi Pichon, Memphis, Tennessee
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Place vegetables on bottom of a shallow roasting pan. Mix 2 tablespoons flour, bay leaf, thyme, and 1 teaspoon each salt and pepper; rub over roast. Place roast on top of vegetables, fat side up. Add 2 cups water to pan., Roast, uncovered, 1-1/2 hours. Sprinkle brown sugar over roast. Roast 15-20 minutes longer or until a thermometer reads 140°. (Temperature of roast will continue to rise another 5-10° upon standing.), Remove roast to a platter. Tent with foil; let stand 15 minutes before slicing., Strain drippings from roasting pan into a measuring cup; skim fat. Add enough water to the drippings to measure 1-1/2 cups., In a small saucepan over medium heat, whisk remaining flour and 1/3 cup water until smooth. Gradually whisk in drippings mixture and remaining salt and pepper. Bring to a boil over medium-high heat, stirring constantly; cook and stir 2 minutes or until thickened. Serve roast with gravy. Freeze option: Freeze cooled sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.
Nutrition Facts : Calories 174 calories, Fat 5g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 280mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
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