6 Hour Roast Pork Recipes

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6-HOUR SLOW-ROASTED PORK SHOULDER



6-hour slow-roasted pork shoulder image

This next-level Sunday roast is well worth the wait - just try to resist that perfect crackling.

Provided by Jamie Oliver

Categories     Pork Recipes     Pork     Father's day     Sunday lunch

Time 6h15m

Yield 4

Number Of Ingredients 7

2 kg higher-welfare pork shoulder, bone-in, skin on
2 red onions
2 carrots
2 sticks of celery
1 bulb of garlic
6-8 fresh bay leaves
600 ml organic vegetable stock

Steps:

  • Remove the pork from the fridge for 1 hour before you want to cook it, to let it come up to room temperature.
  • Preheat the oven to 220°C/425°F/gas 7.
  • Place the pork on a clean work surface, skin-side up. Get yourself a small sharp knife and make scores about 1cm apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string.
  • Rub sea salt right into all the scores you've just made, pulling the skin apart a little if you need to. Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and black pepper.
  • Place the pork, skin-side up, in a roasting tray and roast for 30 minutes, or until the skin has started to puff up and you can see it turning into crackling. At this point, turn the heat down to 170°C/325°F/gas 3, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 4½ hours.
  • Meanwhile, halve the onions, carrots and celery, and break the garlic up into cloves (there's no need to peel them).
  • Remove the pork from the oven, take off the foil, and baste the meat with the fat in the bottom of the tray. Carefully transfer to a board, then skim all but 2 tablespoons of excess fat from the tray into a jar, and pop in the fridge for tasty cooking another day.
  • Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and place back in the oven without the foil to roast for 1 further hour, or until meltingly soft and tender.
  • Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make the gravy. Spoon away any fat in the tray, then add the stock (or replace with water, if you prefer) and place the tray on the hob.
  • Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits from the bottom of the tray.
  • When you've got a nice, dark gravy, pour it through a sieve into jug using your spoon to really push all the goodness of the veg through the sieve. Season to taste, if needed.
  • Serve the pork and crackling with the jug of gravy and all the trimmings - a dollop of apple sauce will finish this off perfectly.

Nutrition Facts : Calories 749 calories, Fat 49.1 g fat, SaturatedFat 16.8 g saturated fat, Protein 66.3 g protein, Carbohydrate 11 g carbohydrate, Sugar 7.5 g sugar, Sodium 1.2 g salt, Fiber 2.7 g fibre

HIGH-TEMP PORK ROAST



High-Temp Pork Roast image

This makes an easy-to-prepare and wonderfully delicious pork roast!

Provided by Keith Hill

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h25m

Yield 8

Number Of Ingredients 7

2 pounds pork roast
¼ cup Worcestershire sauce
2 teaspoons coarse ground black pepper
1 teaspoon coarse sea salt
1 teaspoon Montreal steak seasoning
1 teaspoon onion powder
½ teaspoon garlic powder

Steps:

  • Preheat the oven to 500 degrees F (260 degrees C).
  • Rinse roast under cold running water to wet exterior. Pat dry. Use a brush or paper towel to spread Worcestershire sauce evenly over the exterior. Season roast with pepper, salt, steak seasoning, onion powder, and garlic powder on all sides.
  • Place roast fat-side up into a shallow roasting pan and place on the middle rack in the oven.
  • Roast in the preheated oven until cooked to desired doneness, 20 minutes for medium, 24 minutes for medium-well, or 28 minutes for well done. Turn off the oven and leave roast in the oven, without opening the door, for an additional 40 minutes.
  • Remove from the oven and cover loosely with aluminum foil. Let rest for 10 to 15 minutes to allow juices to settle back down into the roast. Slice thinly and serve.

Nutrition Facts : Calories 105.1 calories, Carbohydrate 2.5 g, Cholesterol 39.6 mg, Fat 4.4 g, Fiber 0.2 g, Protein 13.2 g, SaturatedFat 1.4 g, Sodium 441.2 mg, Sugar 1 g

PORK ROAST (6 HOUR ROAST)



Pork Roast (6 Hour Roast) image

Trust me when I say that this is a WONDERFUL tasting roast. If you have any questions, you can e-mail me: [email protected]

Provided by Alan Leonetti

Categories     Pork

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 10

1 (6 lb) boneless boston pork roast (not tied)
2 1/4 tablespoons fresh sage (finely chopped)
2 1/4 tablespoons fresh rosemary leaves (finely chopped)
12 garlic cloves
1 1/4 tablespoons fennel seeds
1 3/4 tablespoons kosher salt
1 1/4 tablespoons fresh ground black pepper
1 1/4 tablespoons dry white wine
1 1/2 tablespoons extra virgin olive oil
kitchen string

Steps:

  • Preheat oven to 275 degrees.
  • Blend together the rosemary, sage, garlic, fennel seeds, salt and pepper in a food processor until a thick paste forms. While the motor is running, add the wine and oil and blend until it is well combined.
  • If you desire, you can make the herb paste a day ahead, cover, and place it in the refrigerator.
  • If necessary, trim fat from top of pork, to leave a 1/8 inch thick layer of fat. Make 3 small incisions, each about 1 inch long and 1 inch deep, in each side of pork with a small sharp knife, and fill each with about 1 teaspoon of herb paste. Spread the remaining herb paste over pork, concentrating on the boned side, and then tie the roast with kitchen string at 2 inch intervals.
  • Place pork roast, fat side up, in a roasting pan, and roast in the middle of the oven, uncovered, 6 hours.
  • Transfer roast to cutting board and allow to rest 15 minutes, so that the juices have a chance to redistribute.
  • Discard the string and slice the roast with an electric knife, if you have one, into thick slices.

SIX-HOUR PORK ROAST



Six-Hour Pork Roast image

Provided by Food Network

Categories     main-dish

Time 6h35m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons finely chopped fresh sage
2 tablespoons fresh rosemary leaves
10 garlic cloves
1 tablespoon fennel seeds
1 1/2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon dry white wine
1 tablespoon olive oil
1 (6-pound) boneless pork Boston shoulder roast (not tied)
2 tablespoons finely chopped fresh sage

Steps:

  • Preheat oven to 275 degrees F.
  • Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms. With motor running, add wine and oil and blend until combined well. If necessary, trim fat from top of pork, to leave a 1/8-inch thick layer of fat. Make 3 small incisions, each about 1-inch long and 1-inch deep, in each side of pork with a small sharp knife, and fill each with about 1 teaspoon herb paste. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals.
  • Put pork, fat side up, in a roasting pan and roast in middle of oven 6 hours. Transfer roast to cutting board and let stand 15 minutes. Discard string and cut pork roast (with an electric knife if you have one) into thick slices.

FOREVER ROASTED PORK



Forever Roasted Pork image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 9h20m

Yield 6 to 8 servings

Number Of Ingredients 11

4 pounds pork leg or shoulder
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 medium onions, thinly sliced
1 1/2 teaspoons finely chopped fresh sage leaves
Gray salt
Freshly ground black pepper
About 1/4 cup Fennel Spice, recipe follows
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt

Steps:

  • Bring pork to room temperature by removing it from refrigerator 1 to 2 hours before cooking.
  • Preheat the oven to 275 degrees F.
  • Heat the olive oil in a large skillet over medium heat until hot. Add the onions, cover pan, reduce the heat to medium-low and cook until light brown, about 3 to 4 minutes. Add the sage and season with salt and pepper. Cook until the onions cease throwing off water, about 3 minutes. Remove from heat, allow to cool on plate.
  • Peel back the pork skin, and spread a good amount of the fennel spice and add the onions directly on the fat layer. Fold the skin back over the onions and tie closed with kitchen string. Season well all over with the remaining fennel spice.
  • Arrange the meat on a rack in a casserole pan lined with foil, drizzle with more olive oil and cook until the meat is very tender, about 8 hours. It is ready when it pulls away easily if picked at with a pair of tongs. It is often easiest to cook the meat overnight, or put it in the oven in the morning and let it cook all day. It does not need to be attended.
  • Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
  • Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

6 HOUR ROAST PORK



6 HOUR ROAST PORK image

Categories     Pork

Number Of Ingredients 8

2 T finely chopped sage
2 T fresh rosemary chopped
6 garlic cloves minced
1 1/2 T kosher salt
1 T cracked black pepper
1 T dry white wine
1 T olive oil
1 (6lb )boneless pork shoulder Boston roast not tied

Steps:

  • Preheat over to 275 Blend together sage, rosemary, garlic, salt, and pepper in a food processor until a thick paste forms. With motor running , add wine and oil and blend until combined well. If necessary, trim fat from top of pork, to leave a 1/8 " thick layer of fat. Make 3 small incisions, each about 1 inch long by 1 inch deep in each side of pork with a small sharp knife and fill each with about 1t of herb paste. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2 inch intervels. Put pork, fat side up, in a roasting pan and roast in middle of oven 6 hours. Transfer roast to cutting board and let stand 15 minutes Discar string and cut pork roast

DAD'S BASIC MOIST PORK ROAST



Dad's Basic Moist Pork Roast image

This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.

Provided by CHEFSINGLEDAD

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h40m

Yield 6

Number Of Ingredients 4

2 tablespoons olive oil
1 teaspoon kosher salt
1 tablespoon ground black pepper
1 (3 pound) boneless top loin pork roast

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.

Nutrition Facts : Calories 214.6 calories, Carbohydrate 0.7 g, Cholesterol 78.6 mg, Fat 10.8 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 367.3 mg

SUNDAY PORK ROAST



Sunday Pork Roast image

Mom would prepare pork roast for our family, friends and customers at the three restaurants she and Dad owned. The herb rub and vegetables give it a remarkable flavor. It's one of my favorite pork roast recipes. -Sandi Pichon, Memphis, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 12 servings.

Number Of Ingredients 10

2 medium onions, chopped
2 medium carrots, chopped
1 celery rib, chopped
4 tablespoons all-purpose flour, divided
1 bay leaf, finely crushed
1/2 teaspoon dried thyme
1-1/4 teaspoons salt, divided
1-1/4 teaspoons pepper, divided
1 boneless pork loin roast (3 to 4 pounds)
1/3 cup packed brown sugar

Steps:

  • Preheat oven to 325°. Place vegetables on bottom of a shallow roasting pan. Mix 2 tablespoons flour, bay leaf, thyme, and 1 teaspoon each salt and pepper; rub over roast. Place roast on top of vegetables, fat side up. Add 2 cups water to pan., Roast, uncovered, 1-1/2 hours. Sprinkle brown sugar over roast. Roast 15-20 minutes longer or until a thermometer reads 140°. (Temperature of roast will continue to rise another 5-10° upon standing.), Remove roast to a platter. Tent with foil; let stand 15 minutes before slicing., Strain drippings from roasting pan into a measuring cup; skim fat. Add enough water to the drippings to measure 1-1/2 cups., In a small saucepan over medium heat, whisk remaining flour and 1/3 cup water until smooth. Gradually whisk in drippings mixture and remaining salt and pepper. Bring to a boil over medium-high heat, stirring constantly; cook and stir 2 minutes or until thickened. Serve roast with gravy. Freeze option: Freeze cooled sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

Nutrition Facts : Calories 174 calories, Fat 5g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 280mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

SIX HOUR PORK ROAST



Six Hour Pork Roast image

The fresh herbs and spice paste form a wonderful crispy "crust" on this roast, while the interior remains meltingly tender. An added bonus...the fresh herbs smell wonderful during the slow roasting process!

Provided by yooper

Categories     Pork

Time 6h45m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons finely chopped fresh sage
2 tablespoons fresh rosemary
10 cloves garlic
1 tablespoon fennel seed
1 1/2 tablespoons coarse salt
1 tablespoon cracked black pepper
1 tablespoon dry white wine
1 tablespoon olive oil
6 lbs boneless boston pork roast (not tied)
kitchen twine

Steps:

  • Preheat oven to 275.
  • Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms.
  • With motor running, add wine and oil and blend until combined well.
  • If necessary, trim fat from top of pork, to leave a 1/8-inch-thick layer of fat.
  • Make 3 small incisions, each about 1 inch long and 1 inch deep, in each side of pork with a small sharp knife, and fill each with about 1 teaspoon herb paste.
  • Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals.
  • Put pork, fat side up, in a roasting pan and roast in middle of oven 6 hours.
  • Transfer roast to cutting board and let stand 15 minutes.
  • Discard string and cut pork roast (with an electric knife if you have one) into thick slices.

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