Spiced Slow Roast Pork Recipes

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SPICY PORK ROAST



Spicy Pork Roast image

I work in a kitchen preparing lunch for the students at a small private school. I enjoy cooking and entertaining friends and family. My husband and I often cook the meals together for these gatherings.

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 8-10 servings.

Number Of Ingredients 9

2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons pepper
1-1/2 teaspoons ground mustard
1-1/2 teaspoons onion powder
1-1/2 teaspoons paprika
1 teaspoon rubbed sage
1/4 to 1/2 teaspoon cayenne pepper
1 boneless pork loin roast (3 to 3-1/2 pounds)

Steps:

  • Combine the first eight ingredients; rub over entire roast. Cover and refrigerate overnight. Place roast on a greased rack in a roasting pan. , Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 512mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.

MOROCCAN-SPICED PORK ROAST



Moroccan-Spiced Pork Roast image

Serving a gorgeous, fancy-looking holiday roast doesn't have to be complicated, time-consuming, or expensive. This pork loin proves exactly that. This is fast, easy, and affordable, but when you bring it to the table, it looks like a million dollars. The beautifully warming and aromatic spices really work so well with a pork roast - I hope you give it a try soon!

Provided by Chef John

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 2h40m

Yield 12

Number Of Ingredients 22

1 (3 pound) boneless pork loin roast
5 teaspoons kosher salt
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground allspice
3 tablespoons honey, or as needed
8 baby potatoes
2 carrots, cut into 2-inch chunks
2 Anaheim chile peppers, halved and seeded
1 red onion, roughly chopped
2 tablespoons olive oil
salt to taste
½ cup plain Greek yogurt
2 tablespoons thinly sliced fresh mint
1 clove garlic, finely crushed

Steps:

  • Butterfly the pork loin by cutting almost all the way through, starting on the thinnest side, keeping your knife flat and parallel to the cutting board. Stop about 1 inch from the opposite edge you started, so that the meat opens up like a book. A few more shallow cuts can be made if the pork is not opening up enough to flatten out, but do not cut all the way through, otherwise you'll end up with two pieces.
  • Season the butterflied pork on both sides with kosher salt and let sit out at room temperature for 30 to 45 minutes, or 2 to 3 hours in the fridge.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a roasting pan with 2 tablespoons olive oil. Pat the tenderloin dry with a paper towel.
  • Mix cumin, coriander, ginger, black pepper, smoked paprika,cayenne, cinnamon, cloves, allspice, and honey together in a bowl with a spoon. Spread about half of the spice mixture inside the butterflied pork, fold it back together, and spread the remaining mixture all over the surface. Use 3 or 4 pieces of kitchen string to tie the loin up every few inches, cutting off extra string.
  • Toss potatoes, carrots, chile peppers, and onion with olive oil and salt in a bowl.
  • Place the pork into the prepared roasting pan and surround with vegetable mixture.
  • Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the loin reads at least 140 to 145 degrees F (60 to 63 degrees C), about 1 hour and 15 minutes. Remove from the oven and turn roast over with tongs in pan drippings. Transfer to a plate, cover loosely with foil, and let rest for 15 minutes.
  • Increase oven temperature to 425 degrees F. Toss vegetable mixture in pan drippings and return to the oven to crisp up, about 10 minutes.
  • Combine yogurt, mint, and garlic in a small bowl for sauce.
  • Remove strings on roast. Slice, spoon pan drippings over, and serve with vegetables and yogurt sauce.

Nutrition Facts : Calories 332.5 calories, Carbohydrate 32.9 g, Cholesterol 56.4 mg, Fat 12.2 g, Fiber 4.1 g, Protein 23.2 g, SaturatedFat 3.5 g, Sodium 876.6 mg, Sugar 7.2 g

SPICED SLOW-ROAST PORK



Spiced slow-roast pork image

Spice paste adds a modern spin to classic roast pork and a cheap cut gives an impressive finish

Provided by James Martin

Categories     Dinner, Main course

Time 4h10m

Yield Serves 8 with leftovers

Number Of Ingredients 7

5 thyme sprigs, leaves removed and chopped
2 garlic cloves, crushed
2 tsp dried chilli flakes
1 tsp smoked paprika
zest and juice ½ lemon
1 tbsp olive oil
4-4.5kg boned, scored and rolled pork shoulder

Steps:

  • Heat oven to 230C/210C fan/gas 8. Mix all the ingredients (except the pork) in a small bowl, then rub all over the meat, getting in between the cuts in the skin.
  • Lift the pork onto a wire rack in a roasting tin and place in the oven to sizzle for 30 mins. Reduce oven to 150C/130C fan/gas 2 and roast for a further 3 hrs. If the crackling needs a final blast to get it crisp, turn oven back up to 230C/210C fan/gas 8 for about 30 mins more.
  • Remove the tin from the oven, cover loosely with a tent of foil and rest for at least 20 mins or up to 40 mins before carving.

Nutrition Facts : Calories 551 calories, Fat 41 grams fat, SaturatedFat 13 grams saturated fat, Protein 45 grams protein, Sodium 0.4 milligram of sodium

FOOLPROOF SLOW-ROASTED PORK SHOULDER



Foolproof Slow-Roasted Pork Shoulder image

Slow-roasted pork shoulder is juicy, crispy, and incredibly flavorful. And when using a probe thermometer, it is foolproof.

Provided by Danilo Alfaro

Categories     Dinner     Entree

Time 1h42m

Yield 8

Number Of Ingredients 10

3 1/2 to 4 pounds boneless pork shoulder roast (also called Boston blade roast or Boston butt)
For the Spice Rub:
1 teaspoon dried crushed red peppers
1 teaspoon garlic powder
1 teaspoon ground ginger
1 1/2 tablespoons kosher salt (not sea salt or table salt)
1 teaspoon ground white pepper
2 tablespoons brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar

Steps:

  • Gather the ingredients.
  • Preheat the oven to 500 F. Mix all of the spice rub ingredients together in a small bowl to form a paste.
  • Use a basting brush or spoon to coat the roast. (You might have some left over, depending on the size of your roast.)
  • Place the seasoned pork shoulder on a rack in a roasting pan and transfer it to the oven.
  • Roast for 20 minutes. Lower the heat to 250 F and cook until your probe thermometer reads 140 F, which will take another hour or so. The exterior of the roast should be a beautiful brown color.
  • Remove the roast from the oven, cover it loosely with foil, and let it rest for 15 minutes, during which time the temperature will continue to rise until it reaches the target temperature of 145 F.
  • Slice, serve, and enjoy.

Nutrition Facts : Calories 655 kcal, Carbohydrate 3 g, Cholesterol 195 mg, Fiber 0 g, Protein 53 g, SaturatedFat 16 g, Sodium 861 mg, Sugar 3 g, Fat 46 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

PORK SHOULDER ROAST WITH DRY SPICE RUB



Pork Shoulder Roast With Dry Spice Rub image

Pork shoulder roast is inexpensive and when prepared correctly is so delicious it proves you don't have to rely on pricier cuts to make an impression.

Provided by Peggy Trowbridge Filippone

Categories     Dinner     Entree

Time 12h20m

Yield 8

Number Of Ingredients 8

4 to 5 pound pork shoulder roast
1/4 cup brown sugar (packed)
2 tablespoons sweet Hungarian paprika
2 teaspoons Kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried sage (rubbed)
Freshly ground black pepper (to taste)

Steps:

  • Gather the ingredients.
  • To start, trim the tough skin from the pork shoulder, leaving a 1/4 inch layer of fat on the meat.
  • Then, whisk together brown sugar, paprika, salt, onion powder, garlic powder, sage, and pepper to make a dry rub. If you don't have a whisk, use a fork as a substitute.
  • Pat the dry rub into the exterior of the pork roast.
  • Place the pork in a large plastic bag, seal and refrigerate overnight for up to two days.
  • Remove the pork from the refrigerator 30 minutes prior to roasting and let it rest at room temperature to get the chill off. Preheat your oven to 425 F.
  • Next, line a shallow roasting pan with foil, and insert a roasting rack.
  • Place pork shoulder on the rack in the prepared pan, and roast for 30 minutes.
  • Turn oven down to 325 F. Roast an additional 120 to 150 minutes, until the thickest part of the meat (not touching the bone) reaches 170 F on a meat thermometer .
  • Remove the pork shoulder roast from the oven, tent with foil and let rest for 30 minutes at room temperature before carving to serve.

Nutrition Facts : Calories 858 kcal, Carbohydrate 7 g, Cholesterol 255 mg, Fiber 1 g, Protein 66 g, SaturatedFat 22 g, Sodium 511 mg, Sugar 6 g, Fat 61 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

SLOW-ROASTED SPICED PORK



Slow-Roasted Spiced Pork image

From "Make It Ahead" by Ina Garten. She writes that this is her favorite dish for winter entertaining,

Provided by duonyte

Categories     Pork

Time 7h30m

Yield 8-10 serving(s)

Number Of Ingredients 13

7 -9 lbs bone-in pork butt (with layer of fat on top)
6 garlic cloves
1 large yellow onion, chopped
1 jalapeno pepper, ribs removed, seeded, chopped
1/4 cup chopped fresh oregano leaves
1 1/2 tablespoons ground cumin
1 1/2 teaspoons dried chipotle powder
kosher salt
fresh ground black pepper
1 1/2 tablespoons apple cider vinegar
1/4 cup olive oil
1 (750 ml) bottle dry white wine (such as Pinot Grigio)
lime wedge, for serving

Steps:

  • Preheat oven to 300 deg. Check oven with oven thermometer to make sure it is accurate.
  • Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern, With a small paring knife, make a dozen 1/2 inch deep cuts in the top and sides of the roast.
  • Place the garlic, onion, jalapeno and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tbl salt and 1 1/2 tsp pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate.
  • Rub the mixture all over the pork, including sides and bottom. At this point, you can refrigerate the roast, for up to 24 hours.
  • Place roast in a large roasting pan, fat side up.
  • Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil.
  • Roast for 2 1/2 hours; remove foil and roast for another 4 to 4 1/2 hours, until the pork is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
  • Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 20 minutes. Slice, sprinkle with salt, and serve with lime wedges.

Nutrition Facts : Calories 1041, Fat 69.5, SaturatedFat 22.6, Cholesterol 261.9, Sodium 259, Carbohydrate 7.7, Fiber 1.9, Sugar 2, Protein 75.3

SLOW ROAST 5-SPICE PORK BELLY



Slow Roast 5-Spice Pork Belly image

Teeth-shatteringly crunchy pork belly crackling, but the softest, tenderest meat you ever did see. You guys, this slow-roast version is all you'll want for Christmas (and any other holiday!).

Provided by Bee

Yield 6

Number Of Ingredients 6

2.5kg (5.5 lb) skin-on pork belly
1 tbsp sea salt
vegetable oil
5-spice rub:
3 tbsp sea salt
1 tbsp Chinese 5-spice

Steps:

  • 1.Start the day before you want to serve your pork. Use a Stanley/utility knife and a ruler to score the pork skin. Pat dry with paper towel.
  • 2.Mix the 5-sipce rub ingredients together. Flip the pork over and rub the 5-spice mixture over the pork meat (but not on the skin). Flip the pork back over and use paper towel to brush off any spice from the pork skin. Rub the 1 tablespoon of salt over the pork skin. Place in the fridge uncovered overnight.
  • 3.Preheat the oven to 150°C/300°F.
  • 4.Place a wire cake rack onto a baking tray. Brush the rack with oil. Place the pork on the rack, skin side up. Roast in the oven for 3 hours. Then turn the heat up to 200°C/400°F. Place the pork back in the oven to roast for an hour or until the skin is super crispy.
  • Step 5.Slice and serve with Spiced Plum Sauce and Christmas Asian 'Slaw.

ROASTED SPICED PORK SHOULDER RECIPE



Roasted spiced pork shoulder recipe image

Our roasted spiced pork shoulder recipe has crispy crackling with a spice mix to vary to suit your taste

Provided by GoodtoKnow

Categories     Dinner

Time 1h15m

Yield Serves: 4-6

Number Of Ingredients 8

600g (1lb 6oz) boned pork shoulder joint (or leg)
¼ tsp paprika
¼ tsp cinnamon
¼ tsp ginger
¼ tsp crushed peppercorns
¼ tsp salt
¼ tsp fennel seeds
1tbsp chopped thyme leaves

Steps:

  • Score the fat of the pork in thin lines. (For the very best crackling, stand the joint on a rack in the sink and pour over boiling water from the kettle. Let the water drain off, then wrap in a clean tea towel and put in the fridge overnight.)
  • Mix the spices, seasoning, fennel seeds and thyme leaves together. Rub the skin of the pork with a little olive oil and the spice and herb mixture. Roast in a preheated oven at 220°C (425ºF, gas mark 7) for 20 mins, then turn down the oven to 180°C (350ºF, gas mark 4) and roast for 35 mins per 500g. Rest in a warm place, covered with foil, for 15 mins before carving.
  • Serve the pork with potatoes, apple sauce, stuffing and veg of your choice.

Nutrition Facts : @context https

SLOW-ROASTED SPICED PORK



Slow-Roasted Spiced Pork image

Provided by Ina Garten

Categories     main-dish

Time 7h50m

Yield 8 to 10 servings

Number Of Ingredients 12

1 (7- to 9-pound) bone-in pork butt with a layer of fat on top
6 garlic cloves
1 large yellow onion, chopped
1 jalapeno pepper, ribs removed, seeded, and chopped
1/4 cup chopped fresh oregano leaves
1 1/2 tablespoons ground cumin
1 1/2 teaspoons chipotle chile powder
Kosher salt and freshly ground black pepper
1 1/2 tablespoons apple cider vinegar
1/4 cup good olive oil
1 (750 ml) bottle dry white wine, such as Pinot Grigio
Lime wedges, for serving

Steps:

  • Preheat the oven to 300 degrees F. Test your oven with an oven thermometer to be sure it's accurate!
  • Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen 1/2-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.
  • Place the garlic, onion, jalapeno, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tablespoon salt, and 1 1/2 teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2 1/2 hours, remove the foil, and roast for another 4 to 4 1/2 hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
  • Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side.

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