Cocoa And Spice Slow Roasted Pork With Onions Recipes

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SLOW-ROASTED SPICED PORK



Slow-Roasted Spiced Pork image

Provided by Ina Garten

Categories     main-dish

Time 7h50m

Yield 8 to 10 servings

Number Of Ingredients 12

1 (7- to 9-pound) bone-in pork butt with a layer of fat on top
6 garlic cloves
1 large yellow onion, chopped
1 jalapeno pepper, ribs removed, seeded, and chopped
1/4 cup chopped fresh oregano leaves
1 1/2 tablespoons ground cumin
1 1/2 teaspoons chipotle chile powder
Kosher salt and freshly ground black pepper
1 1/2 tablespoons apple cider vinegar
1/4 cup good olive oil
1 (750 ml) bottle dry white wine, such as Pinot Grigio
Lime wedges, for serving

Steps:

  • Preheat the oven to 300 degrees F. Test your oven with an oven thermometer to be sure it's accurate!
  • Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen 1/2-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.
  • Place the garlic, onion, jalapeno, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tablespoon salt, and 1 1/2 teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2 1/2 hours, remove the foil, and roast for another 4 to 4 1/2 hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
  • Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side.

COCOA PORK



Cocoa Pork image

Provided by Aida Mollenkamp

Categories     main-dish

Time 15h15m

Yield 6 to 8 servings

Number Of Ingredients 11

5 to 6-pound boneless pork shoulder, trimmed of excess fat
2 tablespoons vegetable oil
2 tablespoons kosher salt
3 tablespoons unsweetened cocoa powder
3 tablespoons packed light brown sugar
1 tablespoon grated orange zest
1 teaspoon freshly ground black pepper
1/4 teaspoon ground clove
3 medium yellow onions, quartered
1/3 cup freshly squeezed orange juice
1/4 cup red wine vinegar

Steps:

  • In a small mixing bowl, add the cocoa, sugar, orange zest, black pepper, and clove. Combine well to form a rub. Coat the pork with oil and sprinkle with the salt. Smear the cocoa rub all over the pork shoulder. Add the onion quarters and pork to a large dish and pour orange juice and red wine vinegar over the pork. Cover with plastic wrap and refrigerate for 4 to 12 hours to marinate.
  • Preheat the oven to 425 degrees F and arrange a rack in the middle. Let pork sit a room temperature while oven heats up, at least 45 minutes to 1 hour.
  • Remove pork from marinade and dry well. Put the pork in a clean, dry roasting pan, and roast until the skin is browned, about 30 minutes. Reduce the oven to 325 degrees F, scatter onions from the marinade around the pork and roast until the internal temperature registers 155 degrees F on an instant-read thermometer, about 2 to 2 1/2 to 2 hours.
  • Transfer the pork to a cutting board and cover loosely with foil. Allow the roast to rest for 15 to 30 minutes before carving.
  • Slice between the meat and cracklings and lift the crackling off in 1 piece. Cut the crackling into pieces, so they're easier to eat. Carve meat downward and against the grain and arrange on a platter. Spoon pan juices and onions over the meat and serve.

ROASTED PORK WITH ONIONS AND CITRUS



Roasted Pork with Onions and Citrus image

The tartness of a simple Cuban mojo, or sauce, is a wonderful match for tender pork.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 2h20m

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
1 large white onion, diced medium (2 1/2 cups)
1 head garlic, cloves peeled and roughly chopped (1/2 cup)
1 1/4 cups strained fresh orange juice (from 4 juice oranges)
1/3 cup fresh lime juice (from 6 limes)
Coarse salt and ground pepper
1/4 cup fresh oregano leaves, roughly chopped
1 boneless pork shoulder roast (3 1/2 to 4 pounds), fat trimmed

Steps:

  • Preheat oven to 450 degrees, with rack in lower third. In a large skillet, heat oil over medium-high. Add onion and garlic and cook, stirring occasionally, until onion begins to soften, 4 minutes. Add orange and lime juices and bring to a boil. Season with salt and pepper, stir in oregano, and remove from heat.
  • Pat pork dry with paper towels. Season generously with salt and pepper and place in a heavy-bottomed ovenproof pot (pork should fit snugly). Pour onion mixture on and around pork, leaving some on top. Roast, uncovered, 30 minutes. Remove pot from oven and reduce temperature to 350 degrees. Ladle onion and cooking juices over pork. Cook, uncovered, until cooked through (an instant-read thermometer inserted in thickest part of pork should read 155 degrees), 1 1/2 hours, basting pork with onion and juices every 30 minutes. Let rest 15 minutes before slicing. To serve, skim fat from cooking juices and spoon sauce over sliced pork.

Nutrition Facts : Calories 507 g, Fat 23 g, Protein 59 g

SLOW COOKED HOISIN PORK ROAST WITH GREEN ONIONS



Slow Cooked Hoisin Pork Roast With Green Onions image

Hoisin sauce, a combination of soybeans, garlic, chiles and spices, lends a sweet spicy flavor to this pork roast. Serve with mashed sweet potatoes and Lemon Glazed Brussels Sprouts (Recipe #80712) for a delicious meal that won't disappoint.

Provided by MarieRynr

Categories     Pork

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
5 1/2 lbs boneless pork shoulder, trimmed and tied to hold shape
3/4 cup hoisin sauce
3 bunches green onions, cut on diagonal into 1 inch pieces (about 6 cups)
1 teaspoon whole black peppercorn
1/4 cup scotch whiskey
3/4 cup water (or more)
sliced green onion (for garnish)

Steps:

  • Preheat oven to 300*F.
  • Heat oil in heavy large oven-safe pot over high heat.
  • Add pork shoulder, fat side down; brown on all sides, turning often, about 12 minutes.
  • Remove pot from heat.
  • Spread hoisin sauce over pork; sprinkle with green onion pieces and peppercorns.
  • Cover pot and place in oven.
  • Cook until pork is very tender when pierced with fork, about 2 3/4 hours, adding water to pot by 1/4 cupfuls if mixture is dry.
  • Remove pot from oven.
  • Transfer pork to cutting board and tent with foil.
  • Let pork stand 20 minutes.
  • Meanwhile, spoon off fat from pan juices.
  • Stir whiskey and 3/4 cup water into juices; boil 2 minutes.
  • Add more water by tablespoons if sauce is too thick, or boil to reduce sauce if too thin, Cut pork crosswise on slight diagonal into 1 inch thick slices.
  • Garnish with sliced green onions.
  • Pour pan sauce over pork and serve.

Nutrition Facts : Calories 1185.6, Fat 87.5, SaturatedFat 29.6, Cholesterol 296.4, Sodium 810, Carbohydrate 18.5, Fiber 2.5, Sugar 10.1, Protein 71.6

SLOW-COOKED HOISIN PORK ROAST WITH GREEN ONIONS



Slow-Cooked Hoisin Pork Roast with Green Onions image

Yield Makes 6 servings

Number Of Ingredients 8

1 tablespoon olive oil
1 5 1/2-pound boneless pork shoulder (about 6 1/2 pounds with bone), trimmed, tied to hold shape
3/4 cup hoisin sauce
3 bunches green onions, cut on diagonal into 1-inch pieces (about 6 cups)
1 teaspoon whole black peppercorns
1/4 cup Scotch whisky
3/4 cup (or more) water
Sliced green onions (for garnish)

Steps:

  • Preheat oven to 300°F. Heat oil in heavy large ovenproof pot over high heat. Add pork shoulder, fat side down; brown on all sides, turning often, about 12 minutes. Remove pot from heat. Spread hoisin sauce over pork; sprinkle with green onion pieces and peppercorns. Cover pot and place in oven. Cook until pork is very tender when pierced with fork, about 2 3/4 hours, adding water to pot by 1/4 cupfuls if mixture is dry.
  • Remove pot from oven. Transfer pork to cutting board and tent with foil. Let pork stand 20 minutes.
  • Meanwhile, spoon off fat from pan juices. Stir whisky and 3/4 cup water into juices; boil 2 minutes. Add more water by tablespoonfuls if sauce is too thick, or boil to reduce sauce if too thin.
  • Cut pork crosswise on slight diagonal into 1-inch-thick slices. Garnish with sliced green onions. Pour pan sauce over pork and serve.

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