SLOW COOKER PORK ROAST
I tried this cut of meat when it was on sale, and for lack of any other ideas I took suggestions from the back of the label, with a few tweaks (like making gravy). This is a very popular dish at our house, and it could not be easier! Instead of rubbing the roast with the onion soup mix and then adding the cranberry sauce, you can also just mix the onion soup mix with the cranberry sauce and pour the whole mixture over the roast.
Provided by LawrenceKansasPerson
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 6
Steps:
- Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
- Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
- Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.
Nutrition Facts : Calories 405.9 calories, Carbohydrate 32.6 g, Cholesterol 91.6 mg, Fat 19 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 8 g, Sodium 506.3 mg, Sugar 18.4 g
ROASTED PORK TAMALES WITH SALSA VERDE FILLING
This tamale preparation will work with any type of filling, i.e., chicken, beef. The filling also works well in empanadas, tacos, sopes and quesadillas.
Provided by Witch Doctor
Categories Pork
Time 5h20m
Yield 24-36 Tamales
Number Of Ingredients 17
Steps:
- For the Tamale Dough:.
- In a mixer add corn flour, water, baking powder, salt, butter and shortening. Mix at medium speed for about 3 minutes until mixture becomes light and fluffy.
- Spread 2 ounces of tamale dough on each corn husk and place 1 1/2 ounces of pork filling in the center of each. Fold corn husk and place into a steamer for 1 hour. Allow time to rest and serve warm.
- For the Roast Pork with Salsa Verde Filling:.
- Heat medium-sized roasting pan, add vegetable oil, and add pork which has been cut into cubes about 2 inches by 2 inches and seasoned on all sides with salt and pepper.
- Sear pork to a golden brown on all sides.
- Add salsa Verde and chicken broth. Cover and place in a 300-degree oven for about 1 1/2 hours, or until meat is very tender.
- Remove pork from liquid and cool.
- Pull meat, shredding it into small pieces, then brown lightly in a sauté pan and add cooking liquid. Season to taste.
- For the Salsa Verde:.
- In a medium pot bring 3 quarts of water to a boil, then add tomatillos, onions, jalapenos and garlic. Simmer for 5 minutes and drain.
- Place ingredients in a blender with cilantro, lime juice and salt; puree.
- Return pureed mixture to sauce pot and simmer gently for 15 minutes. Adjust seasoning as needed.
Nutrition Facts : Calories 180.5, Fat 10.7, SaturatedFat 3.9, Cholesterol 38.5, Sodium 219.3, Carbohydrate 9.3, Fiber 1.1, Sugar 0.9, Protein 11.8
ROASTED STUFFED PORK LOIN
Provided by Daphne Brogdon
Categories main-dish
Time 6h40m
Yield 8 Servings
Number Of Ingredients 21
Steps:
- For the stuffing: Heat the oil in a large skillet over medium heat. Add the sliced onions, season with a generous pinch of salt and saute until soft and translucent, about 5 minutes. Add the Worcestershire sauce and red pepper flakes and saute for another minute. Remove from the heat and let cool.
- For the marinade: In a medium bowl, combine the soy sauce, maple syrup, Worcestershire sauce, garlic, red pepper flakes and sage and whisk until blended. Set aside while you prepare the pork loin.
- For the pork loin: Slice the pork along the bone about 2 1/2 inches down into the loin from end to end, creating a long flap that opens like a book. Season the inside with a generous amount of salt and pepper. Place the cooled sauteed onions inside the pocket along the length of the loin. Tie the loin closed using butcher's twine: Start at one end and tie it securely. Then work on the other end to tie it shut. Work your way toward the center, tying the loin between each rib.
- Place the pork loin in a large baking dish or bowl. Pour the marinade over it and use a brush to coat all sides. Cover the dish securely with plastic wrap, swish it all around to ensure the loin is covered with the marinade and let it sit in the refrigerator for at least 4 hours or as long as overnight.
- Place the chipotle pepper in a small bowl. Pour 1/2 cup of hot water into the bowl and let it sit to rehydrate for 15 minutes. Once it is rehydrated, give it a rough chop. Reserve the liquid.
- Preheat the oven to 400 degrees F.
- Heat the oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Remove the pork loin from the marinade, making sure to save the remaining marinade. Sear the loin until nicely browned, 3 to 4 minutes per side. Place the seared loin in a 9-by-13-inch baking dish or roasting pan.
- Turn down the heat on the skillet to medium, add the chopped onion and saute for 2 minutes. Add the chipotle and season with salt, pepper and the oregano. Add the white wine, chicken broth, garlic and the reserved chipotle soaking liquid and marinade. Using a wooden spoon, scrape up all the brown bits from the skillet and let the liquid come to a simmer. Pour everything from the skillet over the pork loin. Transfer it to the oven and roast until the internal temperature reaches 150 degrees F, about 1 hour 30 minutes, making sure to baste the loin every 20 minutes or so.
- Let the pork loin rest for 10 minutes. Remove the butcher's twine before slicing. Strain the pan juices and serve them alongside the pork.
ITALIAN PORK WITH MASHED SWEET POTATOES
This simple Italian-inspired recipe combines pork shoulder with aromatic fennel. As the pork cooks, its juices drip down to flavor the sweet potatoes that are nestled in the bottom of the slow cooker. Serve with steamed green beans for a complete meal.
Provided by EatingWell Test Kitchen
Categories Diabetic Pork Recipes
Time 4h20m
Number Of Ingredients 9
Steps:
- Combine fennel seeds, oregano, garlic powder, paprika, salt, and pepper in a small bowl. Trim fat from meat. Sprinkle the fennel seed mixture evenly over the meat; rub in with your fingers. If necessary, cut the meat to fit into a 3 1/2- or 4-quart slow cooker (see Tip). Set aside.
- Place sweet potatoes in the cooker. Add the meat. Pour broth over mixture in the cooker.
- Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
- Remove the meat from the cooker, reserving cooking juices. Slice the meat. Using a slotted spoon, transfer the sweet potatoes to a medium bowl. Use a potato masher to mash the sweet potatoes, adding enough of the cooking juices, if necessary, to moisten. Serve the meat with the mashed sweet potatoes.
Nutrition Facts : Calories 340.7 calories, Carbohydrate 23.8 g, Cholesterol 110.1 mg, Fat 10 g, Fiber 3.8 g, Protein 36.3 g, SaturatedFat 3.6 g, Sodium 490.4 mg, Sugar 5.1 g
LEFTOVER POT ROAST CASSEROLE
I made a very large pot roast and gave some to my neighbor. The next day she shared this recipe that she made with it. It's absolutely delicious and a great idea to use up those leftovers.
Provided by Yoly
Categories Main Dish Recipes Casserole Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking dish.
- Melt 1/2 tablespoon butter in a skillet. Add carrots, onion, and celery; cook until tender, 5 to 8 minutes. Add pot roast.
- Mix boiling water and 1 tablespoon butter in a bowl until butter is melted. Mix in milk, potatoes and the envelope of sauce mix from the box. Add pot roast mixture and stir until combined. Pour into the prepared baking dish.
- Bake in the preheated oven until potatoes are fork-tender, 30 to 40 minutes. Remove from the oven and let sauce thicken for 5 minutes before serving.
Nutrition Facts : Calories 513.1 calories, Carbohydrate 30.3 g, Cholesterol 111.8 mg, Fat 29.6 g, Fiber 4.8 g, Protein 30.8 g, SaturatedFat 12.6 g, Sodium 611.9 mg, Sugar 5.7 g
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