Lime And Chile Roasted Pork Shoulder Recipes
SIMPLE ROASTED PORK SHOULDER
A basic garlic and olive oil mixture is the flavor basis for Aaron McCargo Jr.'s Simple Roasted Pork Shoulder recipe from Big Daddy's House on Food Network.
Provided by Aaron McCargo Jr.
Time 4h55m
Yield 2 pounds of meat
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F.
- In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
- Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
CHILE-LIME PORK ROAST
Break free from a tired cooking routine, and add some excitement to the menu with our Chile-Lime Pork Roast! Red pepper jelly, poblano chiles and a zesty lime vinaigrette dressing help give this Chile-Lime Pork Roast its incredible flavor.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Cover rimmed baking sheet with foil; spray with cooking spray. Place meat on prepared baking sheet.
- Combine vegetables in large bowl. Mix dressing and taco seasoning mix until blended. Add 3 Tbsp. dressing mixture to vegetables; mix lightly. Spoon around meat on baking sheet.
- Add pepper jelly to remaining dressing mixture; mix well. Reserve 1/2 cup jelly mixture for later use; brush remaining jelly mixture onto meat.
- Bake 40 to 50 min. or until meat is done (145°F). Transfer meat to carving board; cover loosely with foil. Let stand 10 min. before slicing to serve.
- Serve meat and vegetables with the reserved jelly mixture.
Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
CHILI LIME PORK TENDERLOIN
A delicious zesty and tangy pork terderloin recipe made in an oven cooking bag. I got the recipe from a now defunct Healthy Cooking magazine but it also seems to be from the Reynolds kitchen. This is one recipe my husband requests over and over. Add a salad and your meal is complete. Enjoy!
Provided by Joym624
Categories Pork
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Shake flour in the oven bag to prevent it from bursting during cooking. Place the bag in a 13 X 9 X 2 inch baking pan.
- In a bowl, combine the honey, chili powder and lime peel. Pat surface of pork dry. Spread half of the chili mixture evenly over bottom of pork. Add pork to the oven bag. Spread the remaining chili mixture over the top of the pork. Arrange sweet potatoes around pork in an even layer in the bag.
- Close the bag with the nylon tie. Cut six 1/2-inch slits inthe top of the bag.
- Bake 1 to 1 1/2 hours or until meat thermometer reads 160 degrees F. Slice pork and spoon juices over it before serving.
Nutrition Facts : Calories 268.1, Fat 8, SaturatedFat 2.7, Cholesterol 93.6, Sodium 115.5, Carbohydrate 18.1, Fiber 2.1, Sugar 8.6, Protein 30.2
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