Sweet N Spicy Louisiana Pork Roast Recipes

Steps:

• 1. Rinse and dry pork. Rub with olive oil all over. Mix rub ingredients. I used half of the mix to cover my pork. You can halve the recipe if you like. I made enough to use for another day. Store in a jar with lid.
• 2. Pat the rub evenly over the roast. Place in slow cooker and cover. I cooked mine for 8 hours on low and let set for another hour on warm, covered. Or, cook until desired tenderness. This could be done on a low temperature in your oven as well. I'm sure you could cook it on high for a couple hours, then low until good and tender.
• 3. After carving, I ladled some juices from slow cooker, over the meat. Yum! Enjoy!

Steps:

• 1 Preheat oven to 350 degrees. In bowl, combine brown sugar, thyme, mustard, allspice, garlic salt, chile powder and cumin; reserve. Toss onions with 2 T. oil; stir in 1 T. spice mixture and toss well. 2 Combine remaining spice mixture with remaining 1 T. oil; rub evenly over top and sides of pork. Place pork in large roasting pan; arrange onions around roast. 3 Roast, stirring onions occasionally, until meat thermometer inserted into thickest part of pork away from bone registers 160 degrees, about 1 hour and 40 minutes. Let stand 10 minutes before slicing. Sprinkle onions with chopped cilantro and serve.

Steps:

• Preheat oven to 350 degrees. In bowl, combine brown sugar, thyme, mustard, allspice, garlic salt, chile powder and cumin; reserve. Toss onions with 2 T. oil; stir in 1 T. spice mixture and toss well.
• Combine remaining spice mixture with remaining 1 T. oil; rub evenly over top and sides of pork. Place pork in large roasting pan; arrange onions around roast.
• Roast, stirring onions occasionally, until meat thermometer inserted into thickest part of pork away from bone registers 160 degrees, about 1 hour and 40 minutes. Let stand 10 minutes before slicing. Sprinkle onions with chopped cilantro and serve.

Steps:

• Place roast fat side down in a shallow metal pan or iron skillet.
• Rub all surfaces of the roast with canola oil.
• Combine all the dry ingredients together to make a rub. Note: I mortar and pestle the rosemary a little to break it apart and release the flavor. You can use more or less of these dry ingredients to taste or to your perference.
• Apply the above to all surfaces of the roast. Rub them in well and return the roast to the pan fat side down.
• Drizzle maple syrup over top of the roast and let it run down the sides. Try to coat the top and sides evenly. It's okay if the syrup runs down onto the pan surface.
• Bake in a preheated 325F oven. Refer to a cookbook pork roasting chart to determine the exact baking time, depending on the weight of your roast. A 2 1/2 to 3 pound roast should take about 1 hour and 20 minutes to be done in a 325F oven.
• After the roast is done, remove from the oven and let it rest for about 20 minutes or so while still in the pan. Then use a tablespoon to gather the thick fluid (glaze) from the bottom of the pan and spoon it over the top and sides of the roast.
• Enjoy.

Steps:

• Place roast in a shallow baking pan; cut 8-10 small slits in roast. Combine remaining ingredients; press into slits and over top of roast. , Bake, uncovered, at 350° for 45 minutes. Cover and bake 1-3/4 hours longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

Steps:

• Combine the first 8 ingredients; rub over entire roast.
• Cover and refrigerate overnight.
• Place roast on a greased rack in a roasting pan.
• Bake, uncovered at 350 degrees for 2 1/4 to 2 3/4 hours or until a meat thermometer reads 160-170 degrees.
• Let stand 10 minutes before slicing.

Steps:

• Combine all ingredients.
• Rub on a 2 ½ to 3 pound pork roast.
• Place roast in a Dutch oven, uncovered, 350 degrees for approximately 1 ½ hours or until internal temperature reaches 145 degrees.
• Do not overcook.

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.