Pork roast ideas

kristie874

Okay, so I bought a pork roast, maybe 3 lbs or so, and I have no idea what to do with it. It's not a pork LOIN roast...just a regular pork roast. I've made pork chops, pork loin/tenderloin...but I'm not sure what to do with this particular hunk of meat. Is it something that needs to be cooked for a long time to make it tender like a pot roast or is it something that I should bake in the oven just until it gets up to temperature. Does anyone have any tips and/or recipes?

kristie874

Okay, so I bought a pork roast, maybe 3 lbs or so, and I have no idea what to do with it. It's not a pork LOIN roast...just a regular pork roast. I've made pork chops, pork loin/tenderloin...but I'm not sure what to do with this particular hunk of meat. Is it something that needs to be cooked for a long time to make it tender like a pot roast or is it something that I should bake in the oven just until it gets up to temperature. Does anyone have any tips and/or recipes?

juxtapotato

Ellie Krieger has this wonderful herb roasted pork roast recipe:

http://www.foodnetwork.com/recipes/ellie-krieger/herb-roasted-pork-loin-with-parsley-shallot-sauce-recipe/index.html

I marinated it in the fridge for at least 24 hours in a ziplock bag. Just follow the rest of the instructions. It tastes DIVINE!

As for the sauce, if you're not keen on the parsley-shallot one (most reviewers found it "too strong"), try this one:

Bourbon Barbeque Sauce:

1/2 cup steak sauce
1/2 cup bourbon or good dark beer --> I used light beer. Works fine!
2 tablespoons Worcestershire sauce
1/4 cup packed dark brown sugar --> Or, use honey.
1 teaspoon regular or grainy Dijon mustard --> Healthy, healthy!
2 pinches red pepper flakes
Kosher salt

[Stir all ingredients together in a small bowl until sugar is dissolved. The sauce will keep in the refrigerator for up to 2 weeks.] --> to make a truly sauce-like consistency, try mixing the ingredients over a low heat.

ENJOY! :happy:

Rachel6901

I have recently used a rub that turned out pretty good. But I do not know how long you would want to cook your roast in particular.

I rub about a tablespoon of extra virgin olive oil all over the roast and then rub the whole thing with the mixture. I use dried parsley, rosemary, seasoned salt, and thyme. I let it sit about an hour, then just barely brown all sides of the roast in a skillet on medium heat. Bake at about 350 until you have reached desired temperature. I bet you could do this in the crockpot too and maybe just add some kind of low sodium, fat-free broth (vegetable or beef).

Hope this helps.

TexasAngelBeth

Ellie Krieger has this wonderful herb roasted pork roast recipe:

http://www.foodnetwork.com/recipes/ellie-krieger/herb-roasted-pork-loin-with-parsley-shallot-sauce-recipe/index.html

I marinated it in the fridge for at least 24 hours in a ziplock bag. Just follow the rest of the instructions. It tastes DIVINE!

As for the sauce, if you're not keen on the parsley-shallot one (most reviewers found it "too strong"), try this one:

Bourbon Barbeque Sauce:

1/2 cup steak sauce
1/2 cup bourbon or good dark beer --> I used light beer. Works fine!
2 tablespoons Worcestershire sauce
1/4 cup packed dark brown sugar --> Or, use honey.
1 teaspoon regular or grainy Dijon mustard --> Healthy, healthy!
2 pinches red pepper flakes
Kosher salt

[Stir all ingredients together in a small bowl until sugar is dissolved. The sauce will keep in the refrigerator for up to 2 weeks.] --> to make a truly sauce-like consistency, try mixing the ingredients over a low heat.

ENJOY! :happy:

That sounds yummy... Thanks

MFS27

You could probably cook it in a crockpot with whatever seasoning you want (BBQ sauce, or any of the other seasonings posted previously). If you cook it for a long time (8-10 hours) you will be able to shred the pork (could have pulled pork sandwiches), or if you want to slice the meat and have a roast type of meal, then cook it for 4-6 hours on high (depending on how much meat you have.)

joann

you could try cooking it in a crockpot with fresh sauerkraut, one whole onion sliced, one small jar of apple sauce, some pepper and salt if you like. You could even throw in a few potaotes..

cmriverside

..Sorry about the double post. IE8 Beta. Sometimes I forget and hit enter...which posts the post. arg.

Crockpot Pork Roast - I just made it yum.

2-3 lb pork roast
3 cloves garlic
salt
pepper
Mrs. Dash
1 medium onion
1/2 cup chicken broth
1 oz cabernet

I've been eating it for days in lots of diff ways. It is so good. You have to skim off the fat, though.

cmriverside

..

kristie874

Yummy! Thanks for all of the ideas! I'm going to make it this weekend. So, a pork roast won't dry out, then? I just don't want tough, chewey meat. Ick! :grumble:

sjlipka

My hubby & I just celebrated our 5th wedding anniversary and since we went to hawaii on our honeymoon I made a luau themed dinner for us! We made kahlua pig - the slow-roasted pulled pork you get at luau's. It was SO easy & delicious!

6 lb pork butt
1 1/2 Tablespoons liquid smoke
2 Tablespoons hawaiian sea salt (any sea salt would probably do, but I found "black lava" hawaiian sea salt at a specialty spice store)

Just pierce pork with a carving fork all over and rub with salt & liquid smoke. Then cook in a crock pot for 16-20 hours on Low heat setting. You'll want to drain all of the fat off, then shred the pork.

We found light wonderbread hamburger buns & made pulled pork sandwiches with cole slaw for days! It was a hit!!!


Created by MyFitnessPal.com - Free Calorie Counter

cmriverside

Yummy! Thanks for all of the ideas! I'm going to make it this weekend. So, a pork roast won't dry out, then? I just don't want tough, chewey meat. Ick! :grumble:

Hi, Kristie! Nice to see you.

My crock pot one is the moistest - there is some serious fat in the shoulder roast - but so worth it. I don't think you can mess up crock pot stuff, though, unless you put in too much spice or no liquid.

keiko

This is one of our favorites. You can buy them already made up in the stores here. I put it into the crock pot without any liquid. The juices from the roast itself are enough. And they make the best gravy, lots of flavor. I cook mine on high for about 8hrs. It comes out so tender you don't need a knife. And the leftovers make great sandwiches.

Porketta
1 tablespoon kosher salt
1 tablespoon fennel seed
1 tablespoon anise seed
1 bay leaf, finely crumbled
1 tablespoon coarsely ground black pepper
1 tablespoon paprika
3/4 tablespoon onion powder
1/4-1/2 tablespoon crushed hot pepper flakes
2 1/2-3 lbs pork roast
2 tablespoons olive oil
6-8 cloves garlic, chopped