Pork roast ideas

kristie874
kristie874 Posts: 774 Member
edited September 19 in Recipes
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? :smile:

Replies

  • kristie874
    kristie874 Posts: 774 Member
    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? :smile:
  • juxtapotato
    juxtapotato Posts: 10
    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
    Rachel6901 Posts: 105 Member
    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
    TexasAngelBeth Posts: 315 Member
    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
    MFS27 Posts: 549 Member
    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
    joann Posts: 624 Member
    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
    cmriverside Posts: 34,420 Member
    ..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
    cmriverside Posts: 34,420 Member
    ..
  • kristie874
    kristie874 Posts: 774 Member
    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
    sjlipka Posts: 2
    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!!!

    133803.png
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  • cmriverside
    cmriverside Posts: 34,420 Member
    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
    keiko Posts: 2,919 Member
    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
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