Pork Roast To Die For Recipes

Steps:

• pre-heat oven to 285 degrees
• In separate bowl mix dry ingredients. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub.
• Put meat to a roasting pan or dutch oven. Rub the roast with olive oil. Sprinkle the rub over the roast, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the roast.
• Put in oven cover and bake for 4 hours.

Steps:

• *I used a just barely under 5 lb. pork loin roast half that came in a sealed, heavy plastic wrapper. I didn't want to cook it the way it came, so I cut it in half crossways, put the 2 halves together (round, fat side-out and flat insides together), and tied them together securely with cotton baking string. Next, add all of the spices and herbs into a jar, close the lid and shake to mix. Spoon all of the spice mixture evenly on all sides of the roast. Place into a 13 x 9 baking dish. Fill bottom of pan with water, and drizzle roast with half of the butter (melted). Pop into a preheated 350 degree oven.
• Bake for 1 hour. Drizzle rest of melted butter over roast, turn dish/pan around to bake evenly if needed, and bake 30 minutes longer. (*My oven tends to run a bit hot. If yours is slow, add about 5 minutes longer.) ****During last 5 minutes of baking time, drizzle with the maple syrup. *Remember, pork is DONE when still *slightly pink in the center and juices run clear. Don't overcook pork. You may as well nail it to the bottom of your shoes if you needlessly overcook it. Remove from oven, loosely cover with foil to rest. Let rest at least 10 minutes to let the juices calm down before slicing. There's no rush, it will stay hot for quite awhile giving time to prepare last minute sides and salads. Enjoy!!!

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.

Steps:

• In a large skillet, preheat vegetable oil over medium-high heat until nearly smoking. Meanwhile, season all sides of pork roast with salt and pepper and half of the dried thyme.
• When oil is hot enough, starting fat-side down, saute all sides of pork for three to four minutes, until golden brown.
• Transfer pork to large crockpot, add remaining ingredients and cover.
• Cook on high six hours, or low heat eight to ten. My crock pot has a setting where it automatically cooks on high for the first two hours, then switches to the low setting. I just leave it on this all day until I'm ready to eat in the evening, and it's always perfect. (I'm sure you could also bake it on low heat or simmer on the stove-top in a covered dutch oven; adjust cooking times accordingly.).
• (There will be an ample amount of fat throughout meat--this is more of a pulled pork style, rather than carved. Well worth the extra time to pick it apart. You can eat the sauerkraut and onion if you like, but I usually just throw it out--it'll be pretty lifeless by the time the cooking process is over. Works well to cook it a day ahead, then reheat the prepared meat in its strained juices.).
• Lovely served with applesauce or sauteed apples and roasted vegetables.