Mean Chefs Morelia Pork Roast Recipes

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SO IT'S BEKAH'S PULLED PORK NOW



So It's Bekah's Pulled Pork Now image

I have adopted this recipe from Mean Chef. This is one of my favorite recipes. The pork is sweet, succulent and falling apart tender. Fabulous served alone, on rolls, in tortillas.

Provided by Bekah

Categories     Pork

Time P1DT8h

Yield 8-10 serving(s)

Number Of Ingredients 15

1 whole pork butt
1/4 cup black pepper
1/4 cup paprika
1/4 cup turbinado sugar
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne
3 cups chicken stock
1 cup dry white wine
1/4 cup apple cider vinegar
1/4 cup molasses
1/4 cup chopped plum tomato
3 tablespoons shallots, minced
2 tablespoons pitted dates, minced
1 tablespoon garlic, minced

Steps:

  • For rub: mix all ingredients in a bowl.
  • For sauce: Combine in nonreactive saucepan, bring to boil and simmer until it reduces to 1 1/2 cups.
  • For pork: Rub pork with rub.
  • Place in Plastic bag and refrigerate overnight.
  • Take out pork and re-rub.
  • Let sit at room temperature for 2 hours.
  • Roast on rack uncovered in oven at 250-275 degrees until falling apart tender.
  • It will take 7-8 hours, the internal temperature of the pork when done should be between 195 and 200 degrees.
  • Pull pork into pieces, toss with sauce.
  • Serve with extra sauce (If you prefer, the pork can be served with Pig Pickin Sauce (#31020)).

DAD'S BASIC MOIST PORK ROAST



Dad's Basic Moist Pork Roast image

This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.

Provided by CHEFSINGLEDAD

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h40m

Yield 6

Number Of Ingredients 4

2 tablespoons olive oil
1 teaspoon kosher salt
1 tablespoon ground black pepper
1 (3 pound) boneless top loin pork roast

Steps:

  • Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
  • Preheat an oven to 475 degrees F (245 degrees C).
  • Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
  • Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
  • Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

Nutrition Facts : Calories 214.6 calories, Carbohydrate 0.7 g, Cholesterol 78.6 mg, Fat 10.8 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 367.3 mg

BAREFOOT CONTESSA'S BEST ROASTED PORK



Barefoot Contessa's Best Roasted Pork image

The most amazing roasted pork, ever!!! Well worth the time put into the roast. I've made this recipe a zillion times and have never changed a thing- soooo good, I just had to post it!

Provided by hollyfrolly

Categories     One Dish Meal

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 garlic cloves, minced
salt & freshly ground black pepper, plus 1 tablespoon kosher salt
1 tablespoon fresh thyme leave
1/4 cup Dijon mustard
1 (3 lb) boneless pork loin, trimmed and tied
3 small fennel bulbs, tops removed
8 carrots, peeled, and thickly sliced diagonally
10 small potatoes, cut in quarters (red or white-skinned)
2 yellow onions, thickly sliced
4 tablespoons olive oil
4 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 425 degrees F.
  • In a food processor, combine garlic, 1 tablespoon salt, thyme leaves and mustard.
  • Spread the mixture over the pork and allow it to sit at room temperature for at least 30 minutes.
  • In the meantime, slice fennel bulbs into thick wedges.
  • Toss the fennel, carrots, potatoes, and onions in olive oil, melted butter, salt, and pepper to taste.
  • Place the vegetables in a large roasting pan and cook for 30 minutes.
  • Place the pork loin on top of the roasted vegetables and continue to cook for another 30 to 50 minutes (or when a meat thermometer inserted into the thickest part of the loin reads 138 degrees.).
  • Remove the meat from the pan and return the vegetables to the oven to keep cooking.
  • Cover the meat with aluminum foil and allow it to rest for 15 minutes.
  • Remove the strings from the meat and slice it thickly.
  • Arrange the meat and vegetables on a platter.
  • Sprinkle salt and pepper to taste.
  • Enjoy warm!

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