Pork Roast 6 Hour Roast Recipes

6-HOUR SLOW-ROASTED PORK SHOULDER

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.

SIX-HOUR PORK ROAST

Steps:

• Preheat oven to 275°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.

ROASTED PORK LOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
• Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

EASY PORK ROAST

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• In a large skillet over medium-high heat, brown the roast on all sides, about 10 minutes. Place roast into a large roasting pan. Pour beans, beer, and tomatoes over roast. Arrange onions, shallots, garlic, bay leaves and sprigs of rosemary around the roast, and season with salt and pepper.
• Cover, and bake for 4 hours. Raise the temperature to 425 degrees F (220 degrees C), and roast 1 hour more.

HIGH-TEMP PORK ROAST

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.

DAD'S BASIC MOIST 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.

SIX HOUR PORK ROAST

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.

PORK ROAST (6 HOUR ROAST)

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

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.

EASY, QUICK AND GOOD PORK ROAST

Steps:

• Make x’s into the pork roast all over and put the garlic on- you will have to use your hands to rub the garlic into the x’s and all over the roast.
• Sprinkle the pepper over the roast and garlic.
• Cook at 525 for 30-40 minutes (it may smoke- you may have to turn the fan on) then lower and cook at 325 for another 30-40 minutes.
• This is the best pork roast ever- and in a SHORT time with little fuss- I do dinners and parties and I have had people come into the kitchen to tell me that this was the BEST pork they have ever had.
• I live alone, so when I do this at home, I use a pork tenderloin (about 1-1/2 lbs) and cut the time to 15-20 minutes for each temp.
• If you aren’t sure- you might want to try this for the first time with a tenderloin- my grocery store has them buy one get two free almost once a month!
• But this is GOOD!

EASY ROASTED PORK

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly flour an oven bag.
• In a small bowl, blend brown sugar, applesauce, and ginger.
• Place pork roast in the prepared oven bag. Pour the brown sugar mixture over the roast. Seal bag, and cut several small slits in the top.
• Cook the roast 1 hour in the preheated oven, or until the internal temperature has reached 145 degrees F (63 degrees C).

SLOW-COOKER PORK ROAST

Steps:

• The night before or up to 2 days before cooking, pulse the anchovies, garlic, mustard, salt, sugar, pepper, and allspice in the jar of a food processor until a thick paste forms. Rub that paste all over your tied pork roast, pushing it between the cracks as much as possible. (If you care about how your hands smell, you might want to wear gloves for this process.)
• If you have room to store the insert of your slow cooker in the fridge, tuck the rubbed roast into it, cover it, and refrigerate. If there's just no room, seal it into a resealable plastic bag and then refrigerate. Let it sit at least overnight or up to 2 days so that the salt and seasonings in the paste have a chance to penetrate the meat to tenderize and flavor it.
• Place the insert and the pork into your slow cooker set to low, cover, and cook until the meat is fork-tender but not completely falling apart, 7 to 7½ hours. (If it's done cooking before you're ready for it, simply remove it from the cooker, wrap it tightly in foil, and let it sit for up to 2 hours, then re-warm-still wrapped-in a 300°F oven before slicing.)
• Transfer to a cutting board and let rest 5 to 10 minutes. Remove the butcher's twine, then slice and transfer to a serving platter. Drizzle vinaigrette over the top, or strain some of the juice out of the slow cooker, drizzle that over the top instead, and toss a flurry of chopped herbs over the top to make it pretty.

LISA'S ALL-DAY SUGAR & SALT PORK ROAST

Steps:

• Combine 1 cup sea salt and granulated sugar; rub onto all sides of roast. Place in a shallow dish; refrigerate, covered, overnight., Preheat oven to 300°. Using a kitchen knife, scrape salt and sugar coating from roast; discard any accumulated juices. Transfer pork to a large shallow roasting pan. Rub with barbecue seasoning; sprinkle with pepper. Roast until tender, 6-8 hours., Increase oven temperature to 500°. Combine brown sugar and 1 Tbsp. sea salt; sprinkle over cooked pork. Return pork to oven and roast until a crisp crust forms, 10-15 minutes. Remove; when cool enough to handle, shred meat with 2 forks. Serve warm on fresh buns or rolls. Freeze Option: Freeze cooled meat with some of the juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

SIX HOUR PORK ROAST

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.