BONELESS PORK ROAST
Make and share this Boneless Pork Roast recipe from Food.com.
Provided by tgobbi
Categories Pork
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- The meat should be at room temperature for best results.
- Place pork in roasting pan.
- Sprinkle the top of the roast with sage, rosemary, garlic, and salt and pepper.
- Bake for 50 minutes (25 minutes per lb).
ROAST PORK BUTT
This pork butt roast, cooked in the oven, is coated in a simple rub of brown sugar, paprika, cumin, and red pepper flakes, is incredibly easy to make and yields enough to feed a small army. It's roasted low and slow until falling-apart tender. Perfect for Super Bowl, weekend bashes, and weeknight dinners.
Provided by Nick Evans
Categories Mains
Time 10h
Number Of Ingredients 8
Steps:
- In a small bowl, stir together the salt, sugar, paprika, pepper flakes, cumin, and black pepper.
- Rub the pork butt all over with the spice mixture. The pork butt should be completely coated on all sides. If you have time, tightly wrap the pork in plastic wrap, place it in on a rimmed plate or container of some sort, and refrigerate overnight to let the flavors mingle.
- Heat your oven to 250°F (121°C). Place a wire rack in a roasting pan.
- Place your pork butt, fatty side up, on the rack. Roast the pork, uncovered, until the internal temperature reaches 190 to 195°F (88 to 91°C). By this point the exterior should be crispy and dry-this is similar to what's referred to as "bark" when smoking on a grill. This can take anywhere from 4 to 10 hours, depending on your oven and the size of your pork butt. [Editor's note: This recipe is almost impossible to pull off without a meat thermometer. You really can't judge the pork by sight or feel. A thermometer is the only way to know. Personally, we prefer a digital probe thermometer that can be left in the pork as it roasts or grills. When you insert the thermometer, stick it into the thickest part of the pork butt, and be sure not to have it next to any bone or you'll get a false reading.]
- Remove the roast from the oven and let it rest for 15 minutes.☞TESTER TIP: If you're craving a super-moist meat for pulled pork, remove the pan from the oven, tightly wrap the pork butt in a couple of layers heavy-duty aluminum foil, and let it rest for 30 to 45 minutes to soften the exterior.
- Shred the roast pork butt with a couple forks, making certain to evenly mix the crisp, dry edges with the insanely moist, tender pork within. You're probably going to want to douse the pulled pork with some barbecue sauce to impart some flavor and sauciness. Use the pulled pork in sandwiches or store it for use in other recipes or just stand there at the counter and nosh on it. (The pulled pork will store well in the fridge for 7 days. If you're freezing it for later, divvy it into 1-pound servings and freeze it in storage bags.)
Nutrition Facts : ServingSize 6 ounces, Calories 485 kcal, Carbohydrate 2 g, Protein 41 g, Fat 34 g, SaturatedFat 12 g, Cholesterol 152 mg, Sodium 561 mg, Fiber 1 g, Sugar 1 g
FALL-APART ROASTED PORK SHOULDER WITH ROSEMARY, MUSTARD AND GARLIC
A super tender slow cooked marinated pork shoulder or butt roast recipe that is amazing on its own, and also can be used in so many ways. One of my go-to dishes for casual crowd entertaining.
Provided by Katie Workman
Categories Main Course
Time 8h20m
Number Of Ingredients 8
Steps:
- In a small food processor combine the garlic, anchovies, rosemary, salt and pepper. Add the olive oil and process until it forms a paste, scraping down the sides. Remove the blade and use a fork or spoon to stir in the mustard. Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours.
- Preheat the oven to 450°F and bring the pork to room temperature while the oven heats. Place the pork in a shallow roasting pan and roast, uncovered, for 30 minutes, until the top starts to brown a bit. Turn the heat down to 250°F and continue to cook, uncovered, for 6 to 8 hours until the middle of the roast registers 180°F. on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout. If there are juices in the pan (and I have found that sometimes there are and sometimes none) pour off the juices from the pan into a heatproof container, like a Pyrex measuring cup. Place this in the fridge, where the fat will rise to the top, while the meat rests.
- When the meat is cooked, if you think that the outside of the roast could use a bit more crust/brownness, turn the heat back up to 450°F and let it cook for another 15 to 20 minutes, to give the outside a bit more of a crunchy texture.
- Remove from the oven and let sit for about 20 minutes. Spoon the fat off the reserved juices in the fridge and pour the cooking juices into a serving pitcher or bowl (warm it a bit in the microwave or in a small pot if you like). Slice the pork as thinly or thickly as you like, knowing the meat will fall apart at least slightly. Sprinkle the sliced meat with a bit of salt before serving, and pass the pan juices on the side to drizzle over.
Nutrition Facts : Calories 333.64 kcal, Carbohydrate 0.75 g, Protein 51.55 g, Fat 12.39 g, SaturatedFat 3.09 g, Cholesterol 136.68 mg, Sodium 539.9 mg, Fiber 0.2 g, Sugar 0.04 g, ServingSize 1 serving
OVEN-ROASTED PORK BUTT WITH ROSEMARY, GARLIC, AND BLACK PEPPER
Editor's Note: For a flavorful and satisfying pork roast recipe, look no further than Oven-Roasted Pork Butt with Rosemary, Garlic, and Black Pepper. To make this recipe, pork shoulder is coated in a homemade rub made from smashed garlic, salt, olive oil, rosemary, mustard, and black pepper. Once the roast has been slathered with the rub, it is refrigerated so that the meat can absorb all of the delicious flavors. The pork is then roasted until the meat is tender and juicy. Slice up this oven-roasted pork and serve it alongside your favorite potato and vegetable sides for an amazing meal. Although it takes several hours to cook this pork butt roast, don't let the cook time dissuade you from trying this recipe. You can tackle your to-do list of chores (or just relax with a book) while waiting for dinner.
Provided by Melissa Clark
Categories Pork
Number Of Ingredients 7
Steps:
- Carefully cut away the skin from the pork shoulder, leaving a 1/8-inch layer of fat.
- Using a mortar and pestle or the flat side of a knife, mash together the garlic and salt to form a paste. Stir in the olive oil, rosemary, mustard, and black pepper. Rub the mixture all over the pork and transfer to a large roasting pan. Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 325 degrees F and let the pork come to room temperature. Place the pork on a roasting rack fitted inside a roasting pan, skin side up. Roast, uncovered, until the meat is fork-tender (and reaches 180 degrees F on a meat thermometer), 3 to 4 hours. Let rest at least 10 minutes before slicing and serving.
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 OR SHOULDER
How to roast a whole pork butt or shoulder in the oven for a celebratory meal.
Provided by KitchenRatings.com
Categories Main Course
Number Of Ingredients 5
Steps:
- Let the meat come to room temperature for 30-60 minutes.
- Preheat the oven to 400°F.
- Combine the garlic powder, pepper and salt in a small bowl and rub it all over the meat. Place the pork on a roasting pan. Pour 1/4 cup chicken broth into the pan. You want the liquid to fully cover the bottom of the pan, so add more for a larger pan.
- Roast for 40 mintues. Remove from the oven, place the meat on a cutting board and cover with foil.
- Increase the oven to 475°F.
- When the oven comes to temperature, return the roast to the oven for 15 mintues, until a golden crust is formed and the internal temperature registers 145°F.
- Remove from the oven and carve into thin slices.
TABLE TOP ROASTED PORK BUTT ROAST
This is a great way to cook 4 a crowd without heating up the house for an extended period of time, or to allow you to free up your oven to cook other things, especially during the holidays. I made 2 of these roasts & gave one to my neighbor & her family. The key to this wonderfully tasting tender roast is to cook low & slow for...
Provided by Rose Mary Mogan
Categories Roasts
Time 18h
Number Of Ingredients 15
Steps:
- 1. Wash the roast & pat dry with paper towels. PLEASE NOTE THAT YOU CAN COOK THIS ROAST IN THE OVEN OR EVEN ON THE GRILL IF DESIRED.
- 2. Then using a sharp knife, make deep gashes into the roast on the fat side, this allows the spices to penetrate the roast. Stuff slivers of garlic cloves into the roast for added flavor if desired. The fat prevents the roast from drying out during it's long cooking time in the oven.
- 3. Combine the spices and season the roast liberally on all sides.MAY NOT USE ALL OF THE SPICES. Store roast in a 2 gallon reclosable bag & refrigerate overnight. Marinate overnight if possible. Or at least an hour or two to allow spices to penetrate the meat. Bring roast to room temperature on the counter top before placing in roaster. This helps to start cooking at an even temperature.
- 4. Preheat roaster oven to 350 degrees. Or follow directions for your roaster oven. Slice fruits and onions into thick slices.
- 5. Using a meat rack add a variety of the slices of fruit, onion and garlic cloves on the bottom of the rack. Then top with the seasoned roast BE SURE THE FAT SIDE IS ON TOP(UP).THIS WAY THE FAT PENETRATES THE MEAT AS IT COOKS. Add the remaining fruit slices, throw in the bay leaves, and pour in the beef or chicken broth along the perimeter of the roaster. Cover the roast with a lid and continue to cook until meat is fork tender, and bone can be pulled away from the meat with your fingers.
- 6. NOTE COOKING TIME VARIES, DEPENDING ON THE SIZE OF THE ROAST. i COOKED 2 AT ONE TIME FOR A TOTAL OF JUST OVER 20 POUNDS, AND REQUIRED A TOTAL COOKING TIME OF 9 HOURS & 40 MINUTES.
- 7. Once roast is fully cooked, allow to cool, remove the bone. I was able to remove the bone by pulling it from the roast, with very little resistance after the 9 hours and 40 minutes cooking time.
- 8. Now shred with 2 forks, or slice with an electric knife. I chose to slice with an electric knife. I gave one of the roasts to my neighbor and her family.
- 9. Serve roast on Hamburger Buns with your favorite sauce, or favorite chili sauce with added accompainments as desired.
MOST TENDER PORK LOIN ROAST EVER
I had this delicious and super-tender pork roast at my friend's home. It didn't even require a knife to cut. I had to get this recipe. It's unbelievable! It was so tasty no one needed the gravy, but the recipe is included just in case you want it.
Provided by ShaGun
Categories Pork
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Make 6 horizontal cuts down center of roast 3x3". Stuff each cut with a slice of onion, reserving remaining onion.
- Place roast in ovenproof dutch oven. Sprinkle with seasonings. Pour broth around roast.
- Place remaining onion slices, pepper, bay leaf, carrots, and potatoes around roast.
- Cover bake at 325°F for 2 1/2 hours.
- If desired, bring pan juices to boil; boil 10-12 minutes or till reduced to half. Discard bay leaf. In a small bowl combine water and cornstarch. Blend till smooth. Add pan juices. Cook, stirring till mix is bubbly and thick.
FALL-APART-TENDER SLOW-ROAST PORK BUTT
Pork butt is a less-expensive cut, but cooking at a very low temperature ensures a tender, juicy roast, and it dissolves fat and connective tissue, This can also be made in a slow cooker set on high for 30 minutes, then turned down to low for the day, oven cooking time will vary depending on the size of your roast -- I have made this in the past, and it is very good! :)
Provided by Kittencalrecipezazz
Categories Pork
Time 4h10m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Make small slits all over the roast then insert a whole garlic clove into each slit (this is only optional).
- Place the roast in a greased casserole dish with a lid.
- Sprinkle the roast on all sides with Worcestershire sauce.
- Let sit at room temperature for 1-1/2 hours.
- After 1-1/2 hours spoon any Worcestershire sauce (if any) back on the roast that has accumulated on the bottom of the casserole.
- Using hands press the brown sugar well into the meat on all sides making certain to adhear the sugar to the meat.
- Pour the apple juice into the bottom of the casserole.
- Cover tightly.
- Preheat oven to 425 degrees F for 15 minutes.
- Place the roast in the oven and immediately reduce the temperature down to 200 degrees F.
- Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).
- Stir the salt and black pepper into the juice (do not omit the salt!).
- Slice meat as desired.
PORK BUTT ROAST/BOSTON BUTT ROAST WITH MUSHROOM GRAVY
How to cook a pork butt roast, also known as a Boston butt roast, in your crock pot with a delicious mushroom gravy to enjoy as well.
Provided by Karlynn Johnston
Categories Main Course
Time 8h10m
Number Of Ingredients 10
Steps:
- Pat the pork butt roast dry with paper towels. Place in the bottom of your slow cooker.
- Take thyme, sage, minced garlic, salt and pepper and sprinkle onto the roast in an even layer.
- Arrange the mushrooms and onions around the roast in an even layer. Pour the chicken broth into the bottom of the slow cooker.
- Place the lid on top and cook the roast on low for 7-8 hours.
- To make the mushroom gravy, transfer the roast to a serving platter and cover with foil to keep hot. Remove the bay leaves and if wanted, the large pieces of onion ( I leave them in though.)
- Whisk together 2 tbsp of cornstarch with 1/3 cup of water. Slowly whisk into the mushroom mixture in the bottom of the crock pot until it's smooth and creamy. You may not have to use all of the mixture, just add enough to bring it to the desired consistency.
- Slice the roast and serve with the gravy on top.
Nutrition Facts : Calories 323 kcal, Carbohydrate 4 g, Protein 52 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 142 mg, Sodium 1104 mg, Sugar 1 g, ServingSize 1 serving
HOW TO ROAST PORK PERFECTLY
This is a method for how to roast pork butt and pork shoulder so that it is juicy and tender on the inside and has a gorgeous brown crust on the outside. It works perfectly every time! If you have a pork loin instead, get instructions for cooking it over here. Listen to me explain briefly about how to make this amazingly perfect Roast Pork Recipe, with some great tips along the way, by clicking the play button below: [sc name="roastporkperfectlyrotd"][/sc] If you enjoyed listening to me explain how to roast pork, subscribe to my daily 3-5 minute podcast, RECIPE OF THE DAY, by clicking here :-)
Provided by Christine Pittman
Categories Entrée
Time 3h30m
Number Of Ingredients 5
Steps:
- Take your pork roast out of the fridge and let it sit at room temperature for 30 minutes to an hour. Preheat oven to 300°F.
- If your pork roast has a thick layer of fat on the outside, cut about half of it away so that it's a thinner layer. You can throw this out. Or, the best thing to do, is to turn it into a snack to have while your pork is roasting. Put the fat that you removed from the roast in a single layer on its own cake pan. Use a pan with edges because a lot of hot fatty liquid is going to come out of it. Season it lightly with salt. Roast the layer of fat in the 300F oven until it's brown and very crispy. Check it often. Blot it on kitchen towel. Break it into pieces and offer it as nibbles to anyone who is lured into your kitchen by the roasting pork smells.
- Meanwhile, mix the pepper, garlic powder, and salt in a small bowl and then sprinkle liberally all over the roast.
- Put the roast in a large roasting pan, fat-side-up. You do not need to use a rack in the pan.
- Add about half an inch of low or no-sodium chicken broth to the bottom of the pan. Put it into the oven, uncovered.
- Cook for 40 minutes per pound or until an instant read thermometer reaches 180F. This may seem high for pork but your goal is really tender, slow-cooked pork, almost like the texture of pulled pork.
- If at any point most of the broth has evaporated, add more. Add enough to cover any brownings on the side of the pan from where the previous broth evaporated away. This will dissolve those brownings and flavor your gravy.
- Take the roast out of the oven. Transfer it to a plate so that you can get at the roasting pan and make your gravy. Let the roast rest for 30-40 minutes. This is important because this is the only time the roast will rest. The roast does not need to be covered during resting time. Use this time to make your gravy. (Here's how to make gravy using the flavorful broth from the bottom of the roasting pan) and to finish off your other side dishes and set the table.
- Preheat the oven to 475F.
- Once the roast has rested, and the oven has preheated, and once you have everything else for your dinner just about ready, put the roast into a clean roasting pan or onto a baking sheet, uncovered, and put it into the hot oven for 13-17 minutes. You want the outside to get nice and brown.
- When it's really nice and browned, take the roast out of the oven and immediately carve it* and serve it. Do not let it rest now since it has already rested.
Nutrition Facts : ServingSize 2/3 lb uncooked roast, Calories 379 calories, Sugar 0.1 g, Sodium 898.8 mg, Fat 16.5 g, SaturatedFat 5.7 g, TransFat 0.1 g, Carbohydrate 1.9 g, Fiber 0.2 g, Protein 56.3 g, Cholesterol 178.3 mg
SLOW-ROASTED PORK BUTT
Steps:
- Gather the ingredients.
- Preheat the oven to 450 F. Remove the netting from the pork and trim off some of the fat if needed.
- In a small bowl, combine the salt, pepper, garlic powder, onion powder, cumin, and dried thyme, and mix well. Rub the mixture all over the pork.
- Heat a heavy skillet over high heat and sear the roast for a few minutes on all sides. If using a cast-iron or heavy oven-safe skillet, leave the pork in the skillet. Otherwise, transfer the pork to a roasting or baking pan.
- Cover the pork with foil and place the skillet in the oven. Reduce the temperature to 325 F and roast for 3 hours.
- Remove the foil and continue roasting for another hour, or until the roast is pull-apart tender and the inner temperature is around 165 to 180 F.
- Let cool for a few minutes before shredding using 2 forks. Toss with the optional barbecue sauce or serve as is. Enjoy.
Nutrition Facts : Calories 25 kcal, Carbohydrate 1 g, Cholesterol 7 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, Sodium 132 mg, Sugar 0 g, Fat 2 g, ServingSize 4 pounds (8 to 10 servings), UnsaturatedFat 0 g
ROASTED PORK BUTT
Steps:
- Preheat the oven to 400 degrees F. Season all sides of the pork with salt and pepper. Combine the Creole seasoning and olive oil in a small bowl to make a paste. Rub the paste all over the pork. Place the pork, fat side up on a rack in a roasting pan. Roast the pork for 30 minutes. Reduce the heat to 250 degrees F and continue to cook for 6 1/2 hours. Remove from the oven and cool completely. Remove the meat from the pan and using two forks, shred all of the meat.
FALL APART BOSTON BUTT PORK ROAST RECIPE
Tender Boston marinated Pork Butt Roast Recipe practically falls apart as you cut it. This pork butt or Boston Roast is perfect on its own
Provided by Juliea Huffaker
Categories From Scratch Recipes
Time 16h10m
Number Of Ingredients 6
Steps:
- *** After a generous rub all over the entire roast, cover with plastic wrap and put it in the fridge to marinate overnight! ***
- Variations: You can rub olive oil over your roast before adding spices to give it a bit more moisture, or use liquid smoke!
- Put a wire rack at the bottom of your large roasting pan, then place the Boston Butt Roast FAT SIDE UP on the rack, in the pan, and set on the counter.
- Preheat oven to 450° f, and let the roast come up to room temperature while the oven is preheating. Place roast UNCOVERED into your high temperature oven, and roast for a half hour. Then, turn it down to a 250° f oven temperature for the rest of the day.
- Turn the heat down to 250°f and let it roast uncovered till the exterior develops a "bark" or becomes dry and crispy, about 8 hours for a medium sized roast (about 6 pounds). Make sure the outside is good and CRUSTY... Most people think the "bark" or exterior of the roast is the best part, because that's where are the spices are!
- Then carefully remove roast from oven and completely wrap it in 2 layers of heavy duty aluminum foil.
- Return Boston Butt to the oven and roast at 250° till the internal temperature (at the deepest part of roast) reaches 200° f.
Nutrition Facts : Calories 210 calories, Cholesterol 70 milligrams cholesterol, Fat 14 grams fat, Protein 20 grams protein, ServingSize 4 oz, Sodium 380 milligrams sodium
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- While the oven is preheating, score the skin of the pork. It will be scored already, but it's always best to add a few more lines. To do this you can use the point of a very sharp paring knife, or Stanley knife, or you can now even buy a special scalpel from a good quality kitchen shop!
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- There's no need to baste pork as there is enough fat to keep the meat moist. The way to tell if the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness.
- When the pork is cooked remove it from the oven and give it at least 30 minutes resting time before carving. While that is happening, tilt the tin and spoon all the fat off, leaving only the juces.
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