Pull Apart Pork Rib Roast With Apples And Onions Recipes

Steps:

• Preheat oven to 350°. Sprinkle roast with salt and pepper. In a large nonstick skillet, heat oil over medium heat; brown roast on all sides. Transfer to a roasting pan coated with cooking spray. Place apples, onions and garlic around roast; sprinkle with rosemary., Roast until a thermometer inserted in pork reads 145°, 45-55 minutes, turning apples, onion and garlic once. Remove from oven; tent with foil. Let stand 10 minutes before slicing roast. Serve with apple mixture.

Steps:

• Place the apples and onion into the bottom of a slow cooker, and sprinkle with 1/4 teaspoon cinnamon.
• Rub the pork roast with salt and pepper, and place it on the layer of apples and onions in the slow cooker. Pour the applesauce over the roast, and dust the top with 1/4 teaspoon cinnamon.
• Cook on High setting for 8 hours. Serve the roast topped with the sauce, apples, and onions.

Steps:

• Mix and combine dry ingredients.
• Rub the pork rib on all sides with dry mixture, let it sit for 15 minutes.
• In the meantime, heat an uncovered deep roasting pan (just a little bit bigger than the rib roast) in the oven preheated to 250°C
• Rub the meat with olive oil, place in a hot pan and bake, uncovered, for about 30 minutes until a golden-brown crust forms. Remove from the oven and from the baking pan, and reduce oven temperature to 150°C.
• Spread apple and onion slices on the bottom of the pan, add cider.
• Place the rib roast on apples and onions, tightly cover with a lid and bake for about 2 hours. Check, once or twice that there is enough liquid to prevent apples and onions from burning.
• When done, let the rib roast rest for 15 minutes, then gently pull apart with a fork (or fingers) from the bone and serve with the apple and onion sauce and mashed potatoes.

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the onion into a roasting tin and put the pork shoulder on top. Rub the pork skin with the oil and sprinkle with salt and the fennel seeds, if using. Tuck the garlic cloves under the side of the pork. Roast for 30 mins or until the skin begins to crackle up, blister and brown.
• Reduce heat to 180C/160C fan/gas 3, add the apples to the tin, and roast for about 2 hrs or until the meat is very tender when tested with a sharp knife. Lift the pork out to rest and spoon out the apple and onion.
• While the pork rests, make the gravy. Tip all the fat out of the tin, then put it over a low heat. Add a splash of stock, scraping any sticky bits off the bottom with a wooden spoon. Pour in the remaining stock, then bring everything to the boil. Squash in the garlic and remove the skin. Strain the gravy through a sieve into a jug. Serve the pork and crackling in slices with the roasted apple, onion and gravy, and either roast or mashed potatoes.

Steps:

• Preheat the oven to 400°F (200°C). Place the rack slightly below the center of the oven.
• Place the pork in a casserole that is just large enough to hold it and has a lid.
• Sprinkle the roast on all sides with worcestershire sauce. Then press brown sugar coating on all sides of the pork. Pour the apple juice down the side of the casserole to the bottom, being sure not to drizzle it on the crusted meat. Cover tightly.
• Place the roast in the oven and immediately turn the heat down to 200°F (95°C).
• Roast without opening the oven door for about 5 hours, until the meat is so tender that it pulls apart easily. If the meat does not pull apart easily, cover, and return to the oven and roast 30 minutes more. Check again, roast 30 minutes more as needed.
• Pull the meat apart and remove the bone. Stir the salt into the juices at the bottom of the pan. Serve meat in its delicious juice hot or at room temperature.
• Note: This can easily be done in a slow cooker. Set it on high for 30 minutes, then turn down the heat to low, and let it cook for most of the day or even overnight.
• You can also pour off most of the juice if preffered and stir in your favorite bbq sauce after shredding. Heat through in pot on the stove over medium-low heat.
• This should make about 12 sandwiches.

Steps:

• Rub the roast on all sides with salt and pepper and sear in light olive oil in a skillet on all sides.
• While the meat is searing, quarter the onions and mushrooms. Core the fennel, then cut into eigths. Place most of the onions, fennel, and mushrooms in a layer on the bottom of the crock pot, reserving some to spread around the sides of the roast.
• Peel and core the apples. Set aside.
• After the roast is seared, nestle it into the veggies in the crock pot - fat side up, then spread the rest of the veg around the roast along with the apples.
• Deglaze the skillet with apple cider, then add the liquid to the crock pot.
• Cover, and cook on high for 3 to 4 hours.
• When the roast is fork tender, carefully remove it to a cutting board and tent with foil to rest.
• Using a slotted spoon, transfer the veggies to a serving bowl. I like to spread them around a mound of mashed potatoes.
• Pour the remaining liquid into a deep skillet over high heat, bring to a boil and reduce by at least a third.
• Lower the heat to medium; add the butter in chunks, stirring into the sauce as it melts.Finally, stir in corn starch slurry to thicken the gravy.

Steps:

• Combine hard apple cider and 1/4 cup brown sugar in a slow cooker; mix until dissolved. Add pork tenderloin.
• Cook tenderloin on Low until very tender, about 6 hours. Shred pork with a fork.
• About 20 minutes for the pork is finished, melt butter in a large skillet over medium-low heat; cook and stir onion until well browned, about 10 minutes.
• Combine 1/2 cup brown sugar, cinnamon, and onion powder; season with salt and pepper. Stir apples and sugar mixture into cooked onion. Cover and cook until apples are tender and sauce has thickened, about 10 minutes more.
• Spoon pork and apple-onion sauce over rolls to serve.