Colorado Pork Roast Recipes

PORK CHILE COLORADO

Steps:

• Quarter onion. Peel garlic cloves. Stem, seed and rinse all dried chiles. Place all in a medium sauce pan with enough water to cover.
• Place pan on medium high heat and bring to a boil then reduce to low and cover with lid. Allow to cook until everything is heated through and chiles are soft, about 15 minutes. (Continue with searing the pork while this is cooking.)
• With slotted spoon, remove all ingredients from sauce pan to electric blender. Add enough fresh water to allow blender blades to turn easily. Pulse until fully chopped and blended.
• Place mesh strainer on top of medium bowl and pour in chile mixture. Allow liquid to strain through, using a spoon to press out as much liquid as possible then discard the solids. Pour into clean crock pot and stir in the remaining beef broth.
• While chiles are heating, in a small bowl, mix together baking powder, salt, cumin, onion powder, garlic powder, oregano and achiote. Set aside.
• Cut pork roast into bite sized pieces. In medium bowl, mix well with enough spice powder to cover.
• In large skillet, heat olive oil on medium high heat. Add pork roast pieces and cook, stirring occasionally, until seared (about 8-10 minutes).
• Remove pork roast pieces to crock pot and stir together with chile mixture. Add bay leaves and stir gently.
• Cook 3-4 hours on high, or 5-6 hours on low. Remove bay leaves before servng.

COLORADO PORK ROAST

Steps:

• Preheat oven to 350 degrees.(if using the oven).
• In crock-pot or roasting pan, add pork.
• In a ziploc bag add the remaining ingredients and mix together.
• Pour over top of the pork and bake covered for about 1 hour. I slice the pork down 15 minutes before it's done and lay it in the sauce.
• If cooking in the crock pot, cook on low setting for about 7-8 hours.

PORK AT ITS PEAK

Steps:

• In a large bowl, whisk together all of the ingredients except for the pork.
• Place the pork roast in a glass dish or resealable plastic bag; pour marinade over meat.
• Cover and refrigerate 24 hours; turning occasionally.
• Preheat oven to 350°F.
• Drain and reserve marinade.
• Place pork in roasting pan and roast for about 2 1/2 hours or to an internal temperature of 155°F.
• Baste frequently with reserved marinade about every 30 minutes and frequently during the last 30 minutes of roasting time.

BAREFOOT CONTESSA'S BEST ROASTED PORK

Steps:

• Preheat the oven to 425 degrees F.
• In a food processor, combine garlic, 1 tablespoon salt, thyme leaves and mustard.
• Spread the mixture over the pork and allow it to sit at room temperature for at least 30 minutes.
• In the meantime, slice fennel bulbs into thick wedges.
• Toss the fennel, carrots, potatoes, and onions in olive oil, melted butter, salt, and pepper to taste.
• Place the vegetables in a large roasting pan and cook for 30 minutes.
• Place the pork loin on top of the roasted vegetables and continue to cook for another 30 to 50 minutes (or when a meat thermometer inserted into the thickest part of the loin reads 138 degrees.).
• Remove the meat from the pan and return the vegetables to the oven to keep cooking.
• Cover the meat with aluminum foil and allow it to rest for 15 minutes.
• Remove the strings from the meat and slice it thickly.
• Arrange the meat and vegetables on a platter.
• Sprinkle salt and pepper to taste.
• Enjoy warm!