DAN'S FALLIN' APART PORK POT ROAST WITH CRACKED PEPPER GRAVY
Savory pork roast, first seared in roasted shallots and garlic, then roasted with veggies until it falls apart. Finish it off by serving it with some cracked pepper gravy. For additional flavor, add sauteed portobello or cremini mushrooms and sauteed chopped scallions.
Provided by dsowonikjr
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 4h25m
Yield 7
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a mortar, smash together 1/4 cup of garlic powder, 1/4 cup of onion powder, the crushed red pepper flakes, and 1 tablespoon of cracked black pepper until the mixture forms a fine powder. Place the spice mix into a large shallow bowl.
- Inject the pork roast all over with the Creole marinade; blot moisture from the outside of the roast. Rub the spice mix all over the pork roast to thoroughly coat. Melt the butter in a large skillet over medium heat, then cook and stir the shallots and elephant garlic until the garlic becomes lightly golden brown. Sear the coated pork roast in the hot butter on all sides until the spice coating is golden brown, 1 to 2 minutes per side. Place the roast into a roasting pan or Dutch oven with the fat side up; scrape up the butter, cooked shallots and garlic, and sprinkle around the roast. Arrange the sweet onions, red potatoes, carrots, and celery pieces around the roast. Mix 1 cup of water with the remaining spice rub, and pour evenly over roast.
- Cover the roasting pan with a lid, and cook in the preheated oven until the meat is very tender, 3 3/4 to 4 hours.
- Remove the roast and set aside on a serving platter; surround the meat with the cooked vegetables. Whisk 1 tablespoon of cracked black pepper, 2 tablespoons of garlic powder, 1 tablespoon of onion powder, and the brown gravy mix together with 2 cups of water in a bowl, and whisk the mixture into the liquid left in the roasting pan. Place the pan over medium heat, and cook, whisking constantly, until the gravy has come to a boil and has thickened, about 5 minutes. Serve alongside the roast and vegetables.
Nutrition Facts : Calories 512.8 calories, Carbohydrate 35.1 g, Cholesterol 106.9 mg, Fat 29.2 g, Fiber 5.3 g, Protein 28.5 g, SaturatedFat 12.3 g, Sodium 2025.2 mg, Sugar 8.5 g
FALL-APART-TENDER SLOW-ROAST PORK BUTT
Pork butt is a less-expensive cut, but cooking at a very low temperature ensures a tender, juicy roast, and it dissolves fat and connective tissue, This can also be made in a slow cooker set on high for 30 minutes, then turned down to low for the day, oven cooking time will vary depending on the size of your roast -- I have made this in the past, and it is very good! :)
Provided by Kittencalrecipezazz
Categories Pork
Time 4h10m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Make small slits all over the roast then insert a whole garlic clove into each slit (this is only optional).
- Place the roast in a greased casserole dish with a lid.
- Sprinkle the roast on all sides with Worcestershire sauce.
- Let sit at room temperature for 1-1/2 hours.
- After 1-1/2 hours spoon any Worcestershire sauce (if any) back on the roast that has accumulated on the bottom of the casserole.
- Using hands press the brown sugar well into the meat on all sides making certain to adhear the sugar to the meat.
- Pour the apple juice into the bottom of the casserole.
- Cover tightly.
- Preheat oven to 425 degrees F for 15 minutes.
- Place the roast in the oven and immediately reduce the temperature down to 200 degrees F.
- Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).
- Stir the salt and black pepper into the juice (do not omit the salt!).
- Slice meat as desired.
FALL-APART ROASTED PORK SHOULDER WITH ROSEMARY, MUSTARD AND GARLIC
A super tender slow cooked marinated pork shoulder or butt roast recipe that is amazing on its own, and also can be used in so many ways. One of my go-to dishes for casual crowd entertaining.
Provided by Katie Workman
Categories Main Course
Time 8h20m
Number Of Ingredients 8
Steps:
- In a small food processor combine the garlic, anchovies, rosemary, salt and pepper. Add the olive oil and process until it forms a paste, scraping down the sides. Remove the blade and use a fork or spoon to stir in the mustard. Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours.
- Preheat the oven to 450°F and bring the pork to room temperature while the oven heats. Place the pork in a shallow roasting pan and roast, uncovered, for 30 minutes, until the top starts to brown a bit. Turn the heat down to 250°F and continue to cook, uncovered, for 6 to 8 hours until the middle of the roast registers 180°F. on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout. If there are juices in the pan (and I have found that sometimes there are and sometimes none) pour off the juices from the pan into a heatproof container, like a Pyrex measuring cup. Place this in the fridge, where the fat will rise to the top, while the meat rests.
- When the meat is cooked, if you think that the outside of the roast could use a bit more crust/brownness, turn the heat back up to 450°F and let it cook for another 15 to 20 minutes, to give the outside a bit more of a crunchy texture.
- Remove from the oven and let sit for about 20 minutes. Spoon the fat off the reserved juices in the fridge and pour the cooking juices into a serving pitcher or bowl (warm it a bit in the microwave or in a small pot if you like). Slice the pork as thinly or thickly as you like, knowing the meat will fall apart at least slightly. Sprinkle the sliced meat with a bit of salt before serving, and pass the pan juices on the side to drizzle over.
Nutrition Facts : Calories 333.64 kcal, Carbohydrate 0.75 g, Protein 51.55 g, Fat 12.39 g, SaturatedFat 3.09 g, Cholesterol 136.68 mg, Sodium 539.9 mg, Fiber 0.2 g, Sugar 0.04 g, ServingSize 1 serving
FALL APART BOSTON BUTT PORK ROAST RECIPE
Tender Boston marinated Pork Butt Roast Recipe practically falls apart as you cut it. This pork butt or Boston Roast is perfect on its own
Provided by Juliea Huffaker
Categories From Scratch Recipes
Time 16h10m
Number Of Ingredients 6
Steps:
- *** After a generous rub all over the entire roast, cover with plastic wrap and put it in the fridge to marinate overnight! ***
- Variations: You can rub olive oil over your roast before adding spices to give it a bit more moisture, or use liquid smoke!
- Put a wire rack at the bottom of your large roasting pan, then place the Boston Butt Roast FAT SIDE UP on the rack, in the pan, and set on the counter.
- Preheat oven to 450° f, and let the roast come up to room temperature while the oven is preheating. Place roast UNCOVERED into your high temperature oven, and roast for a half hour. Then, turn it down to a 250° f oven temperature for the rest of the day.
- Turn the heat down to 250°f and let it roast uncovered till the exterior develops a "bark" or becomes dry and crispy, about 8 hours for a medium sized roast (about 6 pounds). Make sure the outside is good and CRUSTY... Most people think the "bark" or exterior of the roast is the best part, because that's where are the spices are!
- Then carefully remove roast from oven and completely wrap it in 2 layers of heavy duty aluminum foil.
- Return Boston Butt to the oven and roast at 250° till the internal temperature (at the deepest part of roast) reaches 200° f.
Nutrition Facts : Calories 210 calories, Cholesterol 70 milligrams cholesterol, Fat 14 grams fat, Protein 20 grams protein, ServingSize 4 oz, Sodium 380 milligrams sodium
TENDER PORK ROAST
LuVerne Peterson of Minneapolis, Minnesota shares this melt-in-your mouth fall-apart-tender pork roast. "It's wonderful to serve to company because it never fails to please," she promises.
Provided by Taste of Home
Categories Dinner
Time 8h5m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Cut roast in half; place in a 5-qt. slow cooker. Combine remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender. Remove roast to a serving platter and keep warm. If desired, skim fat from cooking juices and thicken for gravy.
Nutrition Facts :
FALL-APART PORK STEW
A tomato and vegetable pork stew that is sure to please any crowd! It is a long cooking process, good for a day when you are staying at/working at home, but WELL worth the invested time.
Provided by Michelle
Categories Soups, Stews and Chili Recipes Stews Pork
Yield 8
Number Of Ingredients 25
Steps:
- Toss together the onion powder, parsley, 1 tablespoon garlic powder, seasoned salt, 1 1/2 tablespoons black pepper, marjoram, cinnamon, and nutmeg in a large, resealable plastic bag. Add the cubed pork, toss until well coated, then seal, and refrigerate overnight.
- Preheat oven to 250 degrees F (120 degrees C). Line a 9x9 inch baking dish with half of the spinach leaves.
- Pack the marinated pork into the baking dish, and cover with the remaining spinach leaves. Cover the pan with aluminum foil, and bake in the preheated oven for 3 hours, or until the pork is tender.
- Heat the olive oil in a large pot over medium heat. Whisk in the flour, and cook for 15 minutes, stirring frequently until the flour has toasted. Scrape into a heatproof dish, and set aside. Melt the butter in the pot, and stir in the onions and celery. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Add the mushrooms, and cook until tender; stir the flour mixture back into the pot to coat the vegetables.
- Pour in the beef broth, stewed tomatoes, cooked pork and spinach, bay leaves, red pepper flakes, and 1 teaspoon garlic powder. Simmer 1 1/2 hours.
- Stir in the butter beans, yellow squash, and zucchini. Simmer 30 minutes until the vegetables are tender. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 521.7 calories, Carbohydrate 38.1 g, Cholesterol 82.2 mg, Fat 29.7 g, Fiber 8.9 g, Protein 29.3 g, SaturatedFat 10.7 g, Sodium 1611.1 mg, Sugar 11.1 g
FALL APART PORK ROAST
This is a guaranteed pleaser, whether you're cooking for two or a family. A properly roasted pork roast falls apart when you approach it with a fork. The flavors permeate the meat, filling every bite with deliciousness. This is my variation on the classic pork roast. It even reheats well in the microwave, should you have leftovers!
Provided by Obsidian468
Categories Pork
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F for 15 minutes.
- Coat roasting pan in non-stick spray (optional - it helps in removing the roast).
- Put 1/3 can of pork (or chicken) base into the bottom of the pan.
- Add hard cider to the pan.
- Lightly Coat pork roast in dry rub, saving about 1 tbsp for later. Choose your favorite. I used a rub called "Butt Rub", made specifically for pork.
- Place roast in pan and drench with another 1/3 can of broth - discard the rest.
- Chop celery and carrots into 1" long chunks (carrots may need to be halved) and add around the sides of the roast.
- Chop green onions into 1/2" bits, and sprinkle around the outside of the roast, over the other veggies.
- Reduce oven heat to 200 degrees.
- Cover roast with aluminum foil.
- Place roast in oven, and roast for 90 minutes.
- After 90 minutes, baste roast, and add minced garlic, onion powder and half of the remaining dry rub to the top of the roast.
- Re-cover roast and place back in the oven for another 90 minutes.
- After the second 90 minutes, re-baste roast and remove foil.
- Sprinkle the remaining dry rub and paprika on top of the roast.
- Roast uncovered for another 30-45 minutes or until internal temperature is 170 degrees F.
- Remove roast from the oven, and slice thick. Serve veggies from the roast on the side.
Nutrition Facts : Calories 231.9, Fat 6, SaturatedFat 1.8, Cholesterol 107.5, Sodium 145.7, Carbohydrate 7.6, Fiber 2.4, Sugar 2.7, Protein 35.6
FALL APART TENDER SLOW ROASTED PORK
Steps:
- Preheat oven to 200. Place pork in casserole just large enough to hold. Sprinkle pork on all sides with Lea & Perrin. Then, press brown sugar against pork, coating all sides. Pour apple juice down side to bottom of casserole. Cover tightly and roast 4 hours, until the meat is so tender it literally falls apart.
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