Pork Pot Roast Recipes

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PORK ROAST WITH CRISPY PORK CRACKLING



Pork Roast with Crispy Pork Crackling image

Recipe video above. This is how to make a pork roast with tender juicy flesh, with a crazy-crispy crackling! The crackle is bubbly and puffy from edge to edge as it should be, rather than an impenetratable rock hard flat sheet of skin or worse still, littered with rubbery patches.And the gravy is to die for, thanks to the flavour loaded roasting pan juices!KEY STEPS: Use pork shoulder, dry skin, no need to score (but if it's already scored, that's ok), salt the skin evenly, slow roast low uncovered, keep the skin surface level using foil balls, and blast it for crispy skin! Read the post for extra tips, step photos, and why this recipe works!

Provided by Nagi

Categories     Mains

Time 3h35m

Number Of Ingredients 11

3 kg/ 6 lb boneless skin on pork shoulder, NOT scored (, unrolled / netting removed (Note 1 & 6))
3 tsp cooking / kosher salt ((NOT salt flakes or table salt, Note 7))
1 1/4 tsp black pepper
2 tsp fennel seeds ((or other herb/spice of choice))
1 tbsp+ 1 tsp olive oil
1 garlic bulb (, halved horizontally)
2 onions (, halved (brown, white, red))
2 cups dry white wine, or alcoholic or non-alcoholic cider ((Note 2))
1/4 cup flour ((Note 5))
2 cups chicken broth/stock (, low sodium)
Salt and pepper

Steps:

  • Dry skin: Pat the skin dry with paper towels. If time permits, leave in the fridge uncovered overnight (even 1 hr helps). If not, pat extra well.
  • Preheat oven to 220°C/430°F (200°C fan).
  • Season flesh: Sprinkle pork flesh with 1 1/2 tsp salt, all the pepper and all fennel seeds and 1 tbsp olive oil. Rub into flesh, right into all the crevices and cracks.
  • Salt skin: Flip pork, drizzle skin with 1 tsp oil, then rub all over with fingers. Sprinkle all over with remaining 1 1/2 tsp salt, taking care to get even coverage. Un-salted patches will not become bubbly crackling, it will be a hard flat sheet.
  • Garlic & onion bed: Place halved garlic bulbs and onion in roasting pan. Place pork skin side up on top of them.
  • Wine: Carefully pour wine into the pan, being sure not to wet the skin. Transfer to oven.
  • Lower oven: Immediately turn oven down to 160°C/320°F (140°C fan).
  • Slow roast: Roast for 2 1/2 hours.
  • Level at 1 1/2 hours: Check pork after 1 1/2 hours to see if the pork is warped and the skin's overall surface is significantly unlevelled. If so, adjust to make the skin surface as level as possible using balls of foil and moving large dislodged pork pieces to the side (key tip for crispy crackling, Note 3). Then return to oven for the remaining 1 hour.
  • Check pan & salt on skin: If pan is drying out, add some water. If there are bald patches on the skin without salt (eg it fell off), spray lightly with oil spray (or brush lightly with oil) then sprinkle with salt. (Remember, salt = bubbly skin!)
  • Increase heat: Turn oven up to 250°C/485°F (all oven types), or as high as it will go if your oven won't go this high.
  • Make skin crisp: Return pork to oven for 30 minutes, rotating pan as needed, until skin is crisp and bubbly all over. If needed, use foil patches, secured with water soaked toothpicks, to cover parts that are done and keep crisping up remaining patches.
  • Rest: Transfer pork to serving platter, tent loosely with foil (don't worry, crackling stays super-crisp) and rest for 20 minutes (stays warm up to 1 hour). Then slice using a serrated knife.
  • Serve with gravy. Don't pour gravy over crackling - pour it off to the side! See note for reheating.

Nutrition Facts : ServingSize 344 g, Calories 746 kcal

PORK POT ROAST



Pork Pot Roast image

Provided by A Family Feast

Categories     entree

Time 3h30m

Number Of Ingredients 16

2 quarts chicken stock or vegetable broth, homemade if possible
4-5-pound pork butt
1-2 teaspoons kosher salt
1/2 -1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 large onion, peeled and cut into eight pieces
1 large celery stalk cut into eight pieces
2 tablespoons tomato paste
½ bunch flat leaf parsley, wrapped with twine for easy removal
1 pound carrots, peeled and cut into large slices on the bias
2 pounds little potatoes, left whole
1 large red onion cut into eight pieces
1 pound fresh green beans
6 tablespoons butter
10 tablespoons all-purpose flour (1/2 cup plus 2 tablespoons)
1 teaspoon gravy browning and seasoning sauce (such as Kitchen Bouquet or Gravy Master)

Steps:

  • Preheat oven to 350 degrees F.
  • Place stock in a sauce pan and heat to hot. Keep burner on low while you sear the pork.
  • Salt and pepper all sides of the pork butt. You may use all or some of the salt and pepper listed.
  • Heat the olive oil over high heat in a large Dutch Oven and once shimmering hot, start searing the pork. Sear it for 4-5 minutes on each side, including top and bottom. Remove to a platter and lower heat to medium.
  • Add the onion, celery and tomato paste and cook for three minutes, stirring often.
  • Add pork back in along with hot stock and the parsley.
  • Cover and place in the oven for two hours.
  • While the roast is cooking, prepare the vegetables and make the roux.
  • To make the roux, in a small sauce pan over medium low heat, melt the butter and add the flour. Stir with a wooden spoon and cook for 4-5 minutes until starting to a turn golden color. Set aside.
  • After the two hours, remove the pot from the oven and remove the pork and parsley. Discard the parsley.
  • With an immersion blender, puree the liquid, onion and celery.
  • Add the carrots, potatoes and red onion back into the pot with the liquid and place the pork on top. Cover and cook 40 more minutes.
  • Remove from oven and add the green beans. Cover and cook 20 more minutes.
  • Remove the pot from the oven and remove the pork to your cutting board and the vegetables to a platter.
  • Over medium heat, add all of the roux to the liquid in the pot while whisking and then add the gravy color. Cook for a few minutes and pour into gravy boats. Strain if necessary.
  • Slice the pork against the grain into thick slices and serve with the vegetables and gravy.

Nutrition Facts : ServingSize 1 Portion, Calories 725 calories, Sugar 13.7 g, Sodium 870.7 mg, Fat 26 g, SaturatedFat 10.3 g, TransFat 0.1 g, Carbohydrate 51.9 g, Fiber 7.9 g, Protein 69.2 g, Cholesterol 190.7 mg

PORK PICNIC POT ROAST



Pork Picnic Pot Roast image

Delicious, easy-peasy pot roast.

Provided by Kayla Yuill

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 4h20m

Yield 8

Number Of Ingredients 8

1 (5 pound) boneless pork picnic roast
salt and ground black pepper to taste
1 tablespoon minced garlic
1 pound baby carrots
6 potatoes, cut into chunks
1 large onion, chopped
3 large stalks celery, chopped
1 (14 ounce) can beef broth

Steps:

  • Season pork roast all over with salt and black pepper and place in a slow cooker. Spread garlic over pork; add carrots, potatoes, onion, and celery to slow cooker. Pour broth over roast and vegetables.
  • Cook on High for 2 hours. Baste roast and vegetables with broth cooking liquid; continue cooking on high until tender, 2 hours more. Let rest before slicing, 5 to 10 minutes.

Nutrition Facts : Calories 552.1 calories, Carbohydrate 35.4 g, Cholesterol 116.6 mg, Fat 30.2 g, Fiber 5.8 g, Protein 33.7 g, SaturatedFat 11 g, Sodium 341.3 mg, Sugar 5.1 g

POT-ROAST LOIN OF PORK WITH CELERIAC, SHALLOTS & PANCETTA



Pot-roast loin of pork with celeriac, shallots & pancetta image

A chunky, comforting casserole that makes a wonderful Sunday lunch

Provided by Ruth Watson

Categories     Main course

Time 2h25m

Number Of Ingredients 10

about 2 ½kg British pork loin
6-8 garlic cloves , peeled and cut into thin slivers
7 tbsp olive oil
1 lemon , juice only
1 tsp dried fennel seed
8sprigs fresh oregano
300g shallot
1 large celeriac , quartered and peeled
1 x 130g twin-pack cubetti di pancetta (small cubes of Italian cured belly pork)
600ml full-bodied red wine - drink the remainder!

Steps:

  • Using a small, sharp kitchen knife, stab through the fatty side of the pork loin to make about 30 fairly deep, randomly spaced incisions. Insert a sliver of garlic into each stab mark, pushing the garlic well into the meat and smoothing over the fat to close up the entry points. Reserve a few slivers to push in cuts made on the flesh-side of the joint.
  • Put 5 tablespoons of the olive oil, the juice of the lemon, tbsp of fennel seeds and the leaves stripped from 4 oregano sprigs in a large non-reactive dish (a non-porous dish, such as glass or stainless steel, which won't react with acidic foods and alter the flavour). Grind in plenty of black pepper, then swish everything into a sludge with one clean hand. Put the joint into the dish and massage the marinade into every nook and cranny. Leave the pork to marinade for 6-24 hours in a cool place or the fridge.
  • When you are ready to start cooking, preheat the oven to 170C/Gas 4/fan oven 150C. Put the 300g of shallots in a heatproof bowl and cover with boiling water. Leave for 2 minutes to loosen the skins, then tip the shallots into a large sieve or colander and rinse under cold water. Trim off the root end, then peel the shallots, breaking any large ones into their natural segments. Halve the 4 celeriac wedges, then cut into large, bite-sized chunks.
  • Heat the remaining oil in a large frying pan over a medium heat. Toss in the 130g pack of pancetta and fry for 2-3 minutes until slightly frazzled. Transfer the cubes to a large casserole big enough to take the pork, using a slotted spoon so the fat drains back into the pan. Throw the shallots and celeriac into the frying pan and sauté them for 3-4 minutes until coloured, turning frequently. Transfer them to the casserole, again draining off the oil.
  • Pull the frying pan to one side. Quickly scrape off any excess marinade from the pork loin, then season the meat with fine sea salt. Replace the frying pan over a medium-high heat and brown the pork on all sides, including the ends. Place the loin on the vegetables in the casserole. Stuff the remaining 4 sprigs of oregano around it.
  • Pour off and discard all the fat in the frying pan, raise the heat and pour in the 600ml of wine. Bring to the boil, scraping up all the tasty bits from the bottom of the pan. Let the wine bubble and reduce for 3 minutes, then pour into the casserole.
  • Place the casserole over a high heat and bring the juices up to a bubble. Immediately put the lid on the casserole and transfer it to the oven. Cook the loin for 1 hour 45 minutes, turning it halfway through. Remove the casserole from the oven and leave the pork to rest in a warm place for 15-30 minutes, still covered, before carving.

Nutrition Facts : Calories 836 calories, Fat 58 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 2 grams fiber, Protein 62 grams protein, Sodium 1.06 milligram of sodium

CROCK-POT ROAST PORK



Crock-Pot Roast Pork image

I received one of the original Rival crockpots for my bridal shower way back in 1974----and I still use it today! This recipe was in the little booklet that came along with it. Makes a delicious gravy (thin, not too thick). Usually make this on New Year's Day along with a second crockpot of kielbasa and sauerkraut.

Provided by PugGrannie

Categories     Pork

Time 4h25m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 -5 lbs center cut pork roast or 4 -5 lbs end cut pork roast
salt and pepper
1 garlic clove, sliced
2 medium onions, sliced
1 bay leaf
1 cup hot water
2 tablespoons soy sauce

Steps:

  • Rub pork roast with salt and pepper.
  • Make tiny slits in meat and insert slivers of garlic (or just sprinkle on some garlic powder).
  • Place in broiler pan and broil about 15-20 minutes to remove excess fat. Check frequently.(I oftentimes just brown on all sides in frying pan).
  • Mix hot water and soy sauce.
  • Put one sliced onion in bottom of crockpot.
  • Add browned pork roast and remaining onion and other ingredients.
  • Cover and cook on high for 4 or so hours. (This is how long it takes in my Westbend slow cooker). Low setting would probably be 6-8 hours.
  • To thicken gravy: Remove roast to serving platter. Blend 2 tablespoons cornstarch with 2 tablespoons cold water to form a smooth paste. Stir well and let come to a boil. Doesn't get too thick which is how we like it).

DAN'S FALLIN' APART PORK POT ROAST WITH CRACKED PEPPER GRAVY



Dan's Fallin' Apart Pork Pot Roast with Cracked Pepper Gravy image

Savory pork roast, first seared in roasted shallots and garlic, then roasted with veggies until it falls apart. Finish it off by serving it with some cracked pepper gravy. For additional flavor, add sauteed portobello or cremini mushrooms and sauteed chopped scallions.

Provided by dsowonikjr

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 4h25m

Yield 7

Number Of Ingredients 19

¼ cup garlic powder
¼ cup onion powder
1 tablespoon crushed red pepper flakes
1 tablespoon freshly cracked black pepper
1 (3 1/2) pound pork shoulder roast
½ cup Creole-style butter injectable marinade (such as Tony Chachere's Roasted Garlic & Herb Marinade®)
¼ cup butter
2 large shallots, chopped
2 cloves elephant garlic, chopped
1 cup water
3 sweet onions (such as Vidalia®), peeled and quartered
7 red potatoes
10 large baby carrots
4 stalks celery, cut into 4 pieces
1 tablespoon freshly cracked black pepper
2 tablespoons garlic powder
1 tablespoon onion powder
2 cups water
6 tablespoons dry brown gravy mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a mortar, smash together 1/4 cup of garlic powder, 1/4 cup of onion powder, the crushed red pepper flakes, and 1 tablespoon of cracked black pepper until the mixture forms a fine powder. Place the spice mix into a large shallow bowl.
  • Inject the pork roast all over with the Creole marinade; blot moisture from the outside of the roast. Rub the spice mix all over the pork roast to thoroughly coat. Melt the butter in a large skillet over medium heat, then cook and stir the shallots and elephant garlic until the garlic becomes lightly golden brown. Sear the coated pork roast in the hot butter on all sides until the spice coating is golden brown, 1 to 2 minutes per side. Place the roast into a roasting pan or Dutch oven with the fat side up; scrape up the butter, cooked shallots and garlic, and sprinkle around the roast. Arrange the sweet onions, red potatoes, carrots, and celery pieces around the roast. Mix 1 cup of water with the remaining spice rub, and pour evenly over roast.
  • Cover the roasting pan with a lid, and cook in the preheated oven until the meat is very tender, 3 3/4 to 4 hours.
  • Remove the roast and set aside on a serving platter; surround the meat with the cooked vegetables. Whisk 1 tablespoon of cracked black pepper, 2 tablespoons of garlic powder, 1 tablespoon of onion powder, and the brown gravy mix together with 2 cups of water in a bowl, and whisk the mixture into the liquid left in the roasting pan. Place the pan over medium heat, and cook, whisking constantly, until the gravy has come to a boil and has thickened, about 5 minutes. Serve alongside the roast and vegetables.

Nutrition Facts : Calories 512.8 calories, Carbohydrate 35.1 g, Cholesterol 106.9 mg, Fat 29.2 g, Fiber 5.3 g, Protein 28.5 g, SaturatedFat 12.3 g, Sodium 2025.2 mg, Sugar 8.5 g

INSTANT POT PORK ROAST



Instant Pot Pork Roast image

This pork roast is so easy to make in the Instant Pot and it makes a flavorful and hearty main dish that you can pair with any side.

Provided by Laura

Categories     Main Course

Time 1h

Number Of Ingredients 11

3 pound pork shoulder
1 tablespoon cooking oil
1 cup beef broth
1 tablespoon cornstarch
1 tablespoon cold water
1/2 tablespoon paprika
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon mustard powder (you can leave this out if you don't have it)
1/4 teaspoon dried thyme

Steps:

  • Trim the roast to remove skin and top fat. Pat dry.
  • Mix the dry rub ingredients in a small bowl. Rub the seasonings all over the pork, coating well.
  • Turn on saute mode on the Instant Pot . Add the cooking oil to the pot. When hot, add the pork roast and brown on both sides (if possible). Turn off the Instant Pot and remove the roast.
  • Add the broth and whisk any browned bits from the bottom of the pot. Place the trivet into the pot and lay the pork roast on top of the trivet.
  • Cover the pot, lock on the lid, and make sure the valve is set to sealing. Press the pressure cook button and set the cook time to 45 minutes.
  • When the cooking cycle is finished, allow the pot to depressurize naturally for 10-15 minutes, then move the valve to venting to release the remaining pressure.
  • To make the gravy, first skim excess oil from the top of the broth in the Instant Pot. Make a cornstarch slurry by adding the cornstarch to cold water. Turn on saute mode. When the liquid is boiling, add the cornstarch and whisk until thickened.
  • Slice the roast and serve with your favorite side dish.

Nutrition Facts : Calories 237 kcal, Carbohydrate 2 g, Protein 28 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 93 mg, Sodium 642 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

INSTANT POT PORK ROAST



Instant Pot Pork Roast image

This perfectly seasoned Instant Pot pork roast is pressure cooked in its own gravy and and is the perfect fast and easy dinner! You can cook it until it's sliceable OR cook longer to shred it!

Provided by Karlynn Johnston

Categories     Main Course

Number Of Ingredients 10

3 pound pork shoulder or pork butt
2 tablespoons olive oil (divided)
2 teaspoons dried rosemary
2 teaspoons minced garlic
½ teaspoon dried thyme
1/4 tsp dried sage
¼ teaspoon freshly ground black pepper
1/2 tsp salt
2 cups chicken broth
1/2 cup chopped onion

Steps:

  • In a small bowl, combine 1 tablespoon of the olive oil, rosemary, garlic, thyme, sage, pepper and salt.
  • Pat the pork roast dry with paper towels. Leave the strings on if you want to retain the shape. Strings help with more uniform cooking as well.
  • Rub the herb paste over the pork roast.
  • Select the Sauté button to heat the Instant Pot.
  • Once heated, add the remaining tablespoon of olive oil.
  • Place the pork roast into the Instant Pot, and sear until browned nicely on all sides.
  • Remove the pork roast from the Instant Pot and place on a plate.
  • Pour the broth slowly into the Instant Pot, deglazing the bottom by scraping any browned bits from the bottom with a wooden spoon. Add in the onions.
  • Press the cancel button on the Instant Pot.
  • Place the Instant Pot trivet in the bottom of the Instant Pot.
  • Place the browned roast on top of the trivet.
  • Cover the Instant pot, lock on the lid according to the manufacturer's directions.
  • Set the steam release valve to Sealing.
  • Select high pressure and make the cook time to 60 minutes.
  • Once the 60 minutes has elapsed, let the pot naturally release for another 20 minutes. This is a great time to prep your vegetable side dish etc.
  • If needed, do a quick release according to the manufacturer's directions.
  • Remove the roast and plate. Remove the strings, slice and serve!

Nutrition Facts : Calories 237 kcal, Carbohydrate 2 g, Protein 28 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 93 mg, Sodium 586 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

INSTANT POT ROAST PORK



Instant Pot Roast Pork image

This Instant Pot recipe for pork roast will become a family favorite. The salt and pepper mixture creates a tasty crust and seasons the drippings for an out-of-this-world gravy.

Provided by Christine Pittman

Categories     Entrée

Time 1h

Number Of Ingredients 7

1 and ½ tsp. salt
1 tsp. pepper
1 tsp. garlic powder
2 Tbsp. olive oil, divided
A 2 lb. boneless pork shoulder or pork butt roast
1 cup unsalted chicken broth or water
1 onion cut into quarters

Steps:

  • In a small bowl, combine salt and pepper and stir to combine.
  • Rub pork roast with the salt mixture on all sides.
  • Select the Sauté button to heat the Instant Pot. When "Hot" is displayed, add the olive oil.
  • Add the seasoned pork roast and sear on all sides, approximately 4 minutes per side.
  • When roast has been seared on all sides, press Cancel and remove roast from the Instant Pot. Place on a plate and set aside.
  • Add the broth or water and the garlic powder to the Instant Pot, scraping any bits from the bottom with a wooden spoon or rubber spatula.
  • Place the trivet in the bottom of the Instant Pot. Lay the roast on top of the trivet and arrange the onions around.
  • Cover pot, lock on the lid, and set the steam release valve to Sealing.
  • Select the Meat/Stew or Pressure Cook button and set the cook time to 30 minutes.
  • When the cooking cycle has finished, allow the pot to sit for 10 minutes, and then do a quick release by moving the valve to Venting.
  • To crisp the crust, preheat oven to 425˚F while the roast is resting.
  • Remove the pork to a sheet pan or roasting pan if using crisping method. Place in preheated oven and cook for 10 minutes.
  • Remove the pork to a cutting board.
  • Carve the roast into 1/2" slices.

Nutrition Facts : Calories 478 calories, Sugar 3.6 g, Sodium 875.7 mg, Fat 18.1 g, SaturatedFat 4.4 g, TransFat 0 g, Carbohydrate 9.5 g, Fiber 0.9 g, Protein 66.1 g, Cholesterol 189.6 mg

ULTIMATE PORK ROAST RECIPE



Ultimate Pork Roast Recipe image

Make this juicy and tender pork roast recipe that's made in one pot complete with tons of veggies and gravy.

Provided by Emily Richter

Categories     Lunch and Dinner

Time 1h40m

Number Of Ingredients 16

3 lb. pork shoulder roast
1.5 tablespoons garlic powder
2 teaspoon onion powder
1 teaspoon chili powder
1/8 teaspoon smoked paprika
1 teaspoon coarse sea salt
1/4 teaspoon ground pepper
1/4 teaspoon ground cinnamon
1 tablespoon light brown sugar
6 medium russet potatoes (cut into large 1-inch chunks)
1 large yellow onion (diced)
6 large carrots (diced)
2 tablespoons olive oil
1 cup chicken broth
1 tablespoon maple syrup
2 tablespoon Worcestershire sauce

Steps:

  • First, preheat oven to 350ºF. Then, remove your pork shoulder from the packaging and use a paper towel to pat it dry. Place it on a large plate and set aside.
  • Next, mix together all of the spices (garlic powder, onion powder, chili powder, paprika, coarse sea salt, ground pepper, cinnamon, and brown sugar) in a small bowl and then rub it on all sides of the pork shoulder. Let pork sit in the fridge while you prep the rest of the recipe.
  • Cut russet potatoes into 1-inch large chunks and dice a yellow onion and 6 large carrots into big pieces. Set aside.
  • In a large cast-iron stockpot, heat 2 tablespoons of olive oil over medium-high heat. When the olive oil is fragrant, sear all 4 sides of your pork shoulder for 2 minutes per side or until it begins to brown. Remove the pork shoulder and place it on a plate.
  • Pour a little of the broth onto the bottom of your hot stockpot, and use a wooden spoon to scrape off all the bits. Then, transfer all of the diced veggies onto the bottom of your stockpot and toss it in the broth and oil. Then, place the seared pork shoulder (fat-side up) on top of the veggies. Make sure to also transfer as much of the spice rub as possible that fell off the pork shoulder as that flavors the gravy.
  • In a medium bowl, mix together the rest of the chicken broth, maple syrup, and Worchestershire sauce. Then, pour over the top of the pork shoulder.
  • Place stockpot into the oven, uncovered, and roast at 350ºF for 60 minutes. Then, remove from oven and measure the internal temperature of the pork. Continue cooking in increments of 10 minutes until the pork reaches an internal temperature of 145ºF. Our 3 lb. pork shoulder took around 75-80 minutes.
  • Remove pork roast from the oven and let rest for 10 minutes before serving. During this time, the pork will continue to cook 5-10 degrees.
  • Toss the roasted veggies in the gravy that is in the pot so that the veggies are nice and coated with amazing flavor.
  • Serve pork roast sliced and with veggies and extra gravy.

Nutrition Facts : Calories 461 kcal, Sugar 7 g, Sodium 593 mg, Fat 23 g, Carbohydrate 31 g, Fiber 4 g, Protein 33 g, Cholesterol 99 mg, ServingSize 1 serving

APPLE CIDER PORK POT ROAST



Apple Cider Pork Pot Roast image

Chunky apples, plus onion, thyme, and cider make this comforting pork braise especially appropriate for the holidays.

Provided by Sabrina Snyder

Yield Serves 12

Number Of Ingredients 8

1 (5-pound; 2.3 kg) boneless pork shoulder (6 pounds; 2.7 kg if bone-in)
1 teaspoon kosher salt
½ teaspoon coarsely ground black pepper
1 tablespoon vegetable oil
2 yellow onions, cut into 2-inch (5 cm) wedges
2 cups (475 ml) apple cider
2 tart apples (I like Granny Smith), cored and cut into 2-inch (5 cm) cubes
2 sprigs fresh thyme or 1 teaspoon dried thyme

Steps:

  • Preheat the oven to 325°F (165°C).
  • Season the pork with the salt and pepper.
  • Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the pork and brown well on all sides, 3 to 4 minutes per side.
  • Remove the pork and add the onion wedges to the pot. Cook for a few minutes, letting them get a little color but being careful not to let them burn.
  • Return the pork to the pot, placing it on the bed of onions. Add the cider and 1 cup (235 ml) water and bring to a simmer, then wedge the apple pieces under the meat among the onions. Toss in the thyme.
  • Cover and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender, shreds easily, and is a deep brown color; the apples will have caramelized.

PORK POT ROAST WITH ROOT VEGETABLES



Pork Pot Roast with Root Vegetables image

Provided by Nancy Fuller

Categories     main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 12

One 3-pound boneless pork shoulder roast, fat trimmed, at room temperature
Kosher salt and freshly ground pepper
All-purpose flour, for dusting the roast
2 tablespoons olive oil
1/4 cup apple cider vinegar
5 shallots, cut into large pieces
4 stalks celery, chopped
3 big carrots, chopped
3 big parsnips, chopped
8 cloves garlic, smashed
2 cups chicken stock
Splash of bourbon

Steps:

  • Preheat the oven to 300 degrees F. Season the roast very generously with salt and pepper, and then dust lightly with the flour.
  • Put a Dutch oven over medium-high heat, and then add the olive oil. When the oil is hot, add the roast, and brown deeply on all sides, about 4 minutes per side.
  • Remove the roast to a platter. Stir in the vinegar, shallots, celery, carrots, parsnips and garlic, and then set the roast on top of the vegetables. Pour the chicken stock and bourbon around the meat, cover, and roast in the oven for 2 hours.
  • Transfer the roast to a cutting board. Spoon the vegetables and pan juices onto a large serving platter. Slice the roast, arrange the meat on top of the vegetables, and serve family style.

PERFECT CROCK POT PORK ROAST



Perfect Crock Pot Pork Roast image

Are you looking for the perfect recipe to use with a pork roast? Then you don't want to miss this Perfect Crock Pot Pork Roast recipe! It is amazing!

Provided by Aunt Lou

Categories     Main

Time 5h5m

Number Of Ingredients 6

2 lb pork roast
5 potatoes (peeled and sliced into wedges)
1 bag of baby carrots
2 medium onions (halved)
2 pkgs brown gravy mix (divided)
2 cups water (divided)

Steps:

  • Spray your crock pot with cooking spray
  • Place your roast in your 4-quart crock pot fat side up
  • Surround your roast with your potato wedges, onion halves and carrots
  • Mix together one of your brown gravy mixes with 1 cup cold water
  • Pour over your roast and veggies
  • Cover and cook on low for 5-6 hours (total)
  • An hour before serving, mix together your remaining brown gravy mix and 1 cup cold water
  • Pour over roast and veggies
  • Cover again for the last hour of cooking.

Nutrition Facts : Calories 215 kcal, Carbohydrate 4 g, Protein 34 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 95 mg, Sodium 82 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CROCK POT PORK ROAST



Crock Pot Pork Roast image

The most flavorful slow cooker pork roast is made with a yummy pork dry rub, tons of root veggies, and a savory gravy. Make this crock pot pork roast today!

Provided by Lee Funke

Categories     Dinner

Time 8h25m

Yield 8

Number Of Ingredients 19

6 medium russet potatoes, quartered
1 medium white onion, chopped
6 medium carrots, diced into 4 pieces each
4 cloves garlic, roughly chopped
3 lbs. boneless pork shoulder roast
2 tablespoons olive oil
6 sprigs rosemary, bundled
6 sprigs thyme, bundled
2 tablespoons balsamic vinegar
1/2 cup red wine
1/2 cup chicken broth
1/4 cup brown sugar
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons coarse salt
1/4 teaspoon cinnamon*
2 teaspoons dried thyme
1 teaspoon pepper
1.5 tablespoons cornstarch

Steps:

  • First, prepare your pork dry rub by mixing together all of the spices in a small bowl. Set aside.
  • Then, prepare veggies. Quarter 6 russet potatoes, chop a white onion, dice 6 medium carrots into 4 pieces each, and roughly chop 4 cloves of garlic.
  • Place the veggie medley on the bottom of your crockpot.
  • Next, rub your pork shoulder roast with the dry rub. Make sure that every nook and cranny is covered in rub.
  • Heat around 2 tablespoons of olive oil in a large cast iron skillet over medium/high heat. When olive oil is fragrant, sear pork shoulder for 2 minutes on each side.
  • Then, place the pork roast in crock pot on top of the veggies. Make sure you scrape the skillet to get all of the delicious bits of rub off of it and add that to the crockpot, too.
  • Create herb bundle, by using bakers twine to tie together thyme and rosemary and set that on top of the pork.
  • Next, in a large Pyrex, mix together balsamic vinegar, red wine, and chicken broth.
  • Then, pour that on top of the pork roast.
  • Cover crockpot and turn to high. Let cook for around 6-8 hours (flipping pork roast halfway through cook time, if you can, if you can't no worries!).
  • Remove meat and vegetables from the crockpot and discard the herb bundle.
  • Using two forks, pull the pork roast apart into chunks and set aside.
  • Place 1/2 cup of the liquid left in the crockpot into a microwave safe Pyrex. Whisk in cornstarch.
  • Place cornstarch mixture into the microwave for 45 seconds (mixture should be thick a gelatinous).
  • Remove from the microwave and whisk the cornstarch mixture into the existing liquid in the crockpot until it thickens into a thin gravy.
  • Place pork and vegetables back into the crockpot and mix, coating everything in gravy.

Nutrition Facts : ServingSize 1/8, Calories 462 calories, Sugar 13, Fat 17, Carbohydrate 38, Fiber 3, Protein 37

SLOW COOKER PORK ROAST



Slow Cooker Pork Roast image

I tried this cut of meat when it was on sale, and for lack of any other ideas I took suggestions from the back of the label, with a few tweaks (like making gravy). This is a very popular dish at our house, and it could not be easier! Instead of rubbing the roast with the onion soup mix and then adding the cranberry sauce, you can also just mix the onion soup mix with the cranberry sauce and pour the whole mixture over the roast.

Provided by LawrenceKansasPerson

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 6

1 (3 pound) pork sirloin roast
1 (1 ounce) package dry onion soup mix
1 (16 ounce) can whole berry cranberry sauce
2 tablespoons butter, or to taste
2 tablespoons all-purpose flour, or as needed
salt and ground black pepper to taste

Steps:

  • Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
  • Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
  • Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.

Nutrition Facts : Calories 405.9 calories, Carbohydrate 32.6 g, Cholesterol 91.6 mg, Fat 19 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 8 g, Sodium 506.3 mg, Sugar 18.4 g

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