Juiceduproastpork Recipes

BEST ROAST PORK I'VE EVER EATEN

Steps:

• Preheat oven to 400 degrees.
• Place pork roast in a shallow metal pan.
• Combine honey and Dijon mustard.
• Coat top and sides of roast with this mixture.
• Sprinkle garlic powder and rosemary over entire coated surface.
• Roast meat for 15 minutes at 400 degrees, remove from oven and add 1/3 cup water to the bottom of the pan.
• Reduce heat to 325 degrees and roast meat for 35 minutes per pound or until meat thermometer reaches 175 degrees.
• Check roast occasionally and add a little more water to pan to keep honey drippings from scorching.
• When meat is done, remove from oven and place on carving board.
• Scrape pan and pour juices into a saucepan.
• Add 1/2 cup water, 1/2 beef bouillon cube, salt and pepper to taste.
• Add Marsala, if desired, and simmer long enough to cook away the alcohol smell.
• Combine cornstarch and 3 Tablespoons water, add to sauce and cook until thickened.
• Slice pork roast and serve with sauce.

SLOW-SMOKED PULLED PORK (BOSTON BUTT)

Steps:

• Mix brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper together in a small bowl to make dry rub.
• Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.
• Combine pickle juice and olive oil in a small bowl.
• Preheat 5 pounds charcoal in a smoker according to manufacturer's instructions until white and flaming. Distribute 7 to 8 large wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan most of the way. Close smoker; bring liquid in the drip pan to a boil. Place roast on top and close smoker.
• Smoke roast, turning every hour, until browned, about 2 hours. Baste roast with pickle juice and olive mixture. Continue smoking, turning and basting every hour, until an instant-read thermometer inserted in the center reads 175 degrees F (80 degrees C), 2 to 3 hours more.
• Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.
• Uncover roast and cut into chunks. Shred chunks into small strands; transfer to a large bowl. Squeeze strands with both hands repeatedly, mixing after each squeeze.