PORK ROAST RUB
Provided by Food Network
Categories main-dish
Time 17h10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- In a small bowl, mix together the bouillon, garlic powder, and pepper to create the rub. Next, squirt the pork roast with some oil and liberally apply the rub to all sides of the roast. Cover the pork roast and let it sit overnight in the refrigerator.
- Preheat your smoker using pecan wood to 225 degrees F.
- Place the roast into the smoker and cook for about 4 hours. Remove the roast from the smoker and wrap it tightly in aluminum foil. Place the pork roast inside a 225 degree F oven until the internal temperature reaches 200 degrees F. Remove the roast from the oven and let it rest for 5 to 10 minutes before slicing.
VINI'S PORK ROAST
Succulent pork roast with savory seasonings. Serve with creamy garlic mashed potatoes and sweet honeyed carrots!
Provided by CARLOSA
Categories Pork Roast
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl combine the caraway seeds, black pepper, salt and sage. Rub mixture all over the pork. Place pork into a shallow roasting pan and bake, uncovered until and internal temperature of 145 degrees F (63 degrees C) is reached, about 30 minutes per pound.
- Remove roast from pan, set aside and cover. Pour pan drippings into a measuring cup and add enough water to equal 2 cups. Pour into a small saucepan and stir in the browning sauce and cornstarch. Cook over low heat, stirring constantly, until mixture is smooth. Raise heat and bring to a boil. Cook until thickened. Serve alongside the pork roast.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 3.7 g, Cholesterol 110.7 mg, Fat 29.4 g, Fiber 0.5 g, Protein 28.4 g, SaturatedFat 10.9 g, Sodium 734 mg
VINHA D'ALHOS
This is a Portuguese-style marinated pork dish, with the typical ingredients of vinegar, cloves, peppers and garlic. The pork is sooooo tender after marinating! It's fresh, tangy, different, and delicious on rice! Prep time includes overnight marinating.
Provided by EdsGirlAngie
Categories Pork
Time 8h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Marinate pork overnight in the refrigerator in vinegar, garlic, red pepper, bay leaf, salt, cloves, thyme and sage.
- (I've been known to"forget about it" for up to two days, and the recipe still works!) The next day, simmer pork in the marinade 20 minutes, then drain.
- Heat oil in skillet; add pork and saute slowly for another 10 to 15 minutes or until browned and pork is cooked through.
- Serve with rice.
Nutrition Facts : Calories 542.3, Fat 38.4, SaturatedFat 12.6, Cholesterol 152, Sodium 902.8, Carbohydrate 0.9, Fiber 0.1, Sugar 0.3, Protein 43.1
AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST BAVARIAN STYLE
This is the famous Bavarian Pork Roast. Juicy and very very tender with a fantastic sauce. Traditionally served with potato dumplings and sauerkraut. The recipe reads very lengthy but in fact is very simple and easy to make.
Provided by sonnyu28
Categories Pork
Time 3h15m
Yield 1 roast, 6 serving(s)
Number Of Ingredients 14
Steps:
- wash and pat dry roast.
- mix all dry ingredients together and rub onto roast.
- spread a liberal amount of mustard onto roast.
- heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
- push vegetables aside and brown roast from all sides in the very very hot roasting pan.
- ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
- ad broth and transfer everything to the oven.
- roast covered for 1 1/2 hours at 350°F.
- uncover, stir onions and veggies.
- turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
- once roasting time has finished transfer meat to a plate to rest.
- take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
- strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
- Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
- Best served with potato dumplings and sauerkraut.
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