ROASTED LEG OF PORK
Mouthwatering and succulent roasted pork leg that just melts in your mouth, it's so tender.
Provided by Chef DJ
Time 2h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 430 degrees F (220 degrees C).
- Combine olive oil, sage, garlic powder, onion powder, and salt in a small bowl.
- Rinse pork leg and pat dry with a paper towel. Rub seasoned olive oil onto the pork leg.
- Slice onion and separate layers into rings. Place onion rings and garlic halves in the bottom of a roaster. Place pork on top of onions and garlic.
- Roast in the preheated oven for 40 minutes. Reduce oven temperature to 355 degrees F (180 degrees C) and roast until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 1 hour 20 minutes more.
- Remove from the oven and slice and serve.
Nutrition Facts : Calories 366.8 calories, Carbohydrate 5 g, Cholesterol 154.8 mg, Fat 12.5 g, Fiber 0.8 g, Protein 59.4 g, SaturatedFat 3.1 g, Sodium 2414.5 mg, Sugar 3.1 g
ROTISSERIE ROAST PORK
Posted in response to a request for rotisserie recipes. This is a great way to make a pork roast if you have access to a rotisserie. Times are estimated as I don't know what size roast you want to use. Excellent taste!
Provided by TishT
Categories Pork
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare your pork roast by rinsing under cold water and pat dry with paper towels.
- Use a sharp knife and make 4 deep slits into the meat, 2 slits evenly on each side and push a piece of fresh garlic down deep into the meat.
- Tie your roast firmly together with household string if necessary to make sure that it holds together as it cooks and rotates.
- Move your pork roast to a working surface and season the entire roast generously with season salt, garlic powder and thyme.
- Use your hands and rub the seasonings deep into the roast over and over until you can no longer feel the grittiness of the seasoning and the thyme leaves appear to be evenly spread throughout the roast.
- Fit the pork roast snuggly onto the rotisserie rod as dead center as possible.
- Calculate the weight of your roast by at least 20 minutes per pound or when the internal temperature reaches 160 degrees Fahrenheit.
- Carefully remove your roast from the rotisserie, of the rod and onto a serving platter.
- Let the meat stand undisturbed for 5-10 minutes and then carve the meat as usual.
SLOW-ROASTED SPICED PORK
Provided by Ina Garten
Categories main-dish
Time 7h50m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F. Test your oven with an oven thermometer to be sure it's accurate!
- Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen 1/2-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.
- Place the garlic, onion, jalapeno, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tablespoon salt, and 1 1/2 teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2 1/2 hours, remove the foil, and roast for another 4 to 4 1/2 hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
- Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side.
SLOW-ROAST PORK SHOULDER
This smoky, melt-in-the-mouth main course is slow-cooked for several hours, making it ideal for a Bonfire Night feast after the fireworks
Provided by James Martin
Categories Dinner, Main course
Time 6h50m
Number Of Ingredients 7
Steps:
- In a small bowl, mix the treacle, cider vinegar, paprika, cumin, mustard powder and chilli powder until smooth. Using a sharp knife, make deep slashes in the skin of the pork shoulder to cut through the skin and fat layer, but not the meat. Place the joint, skin-side down, in a large dish and rub the spice paste into the meat (not the fat). Turn skin-side, cover tightly with cling film and put in the fridge overnight, or for 24 hrs to give the pork maximum flavour.
- Heat oven to 150C/130C fan/gas 2. Transfer the pork, skin-side up, to a deep roasting tin, rub 1 tbsp sea salt onto the skin and pour 500ml water into the bottom of the roasting tin. Cover tightly with foil and roast in the oven for 5 hrs.
- Remove the foil, turn up the oven to 200C/180C fan/gas 6 and cook for a further 1 hr 30 mins or until the pork is very tender and the skin has turned to crispy crackling.
- Once the pork is ready, take it out of the roasting tin, cover with foil and leave to rest. Pour the juices from the roasting tin into a jug and leave to separate. Pour off the fat layer and transfer the remaining juices to a large sauté pan. Simmer over a high heat, stirring, until reduced to a rich gravy.
- Once rested, cut the pork into pieces - it should pull apart with very little effort - and break the crackling into shards. Serve the pork and crackling with the gravy poured over and mustard mash, honey-roasted carrots and quick pickled red cabbage on the side (see goes well with below).
Nutrition Facts : Calories 732 calories, Fat 46 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 77 grams protein, Sodium 3.1 milligram of sodium
More about "slow roasted rotisserie leg of pork recipes"
PORK LEG ROAST RECIPE | JAMIE OLIVER ROAST PORK RECIPES
From jamieoliver.com
Cuisine BritishTotal Time 4 hrs 40 minsCategory MainsCalories 486 per serving
- Bash the coriander seeds, peppercorns and 2 teaspoons of sea salt until fine in a pestle and mortar.
GARLIC-FENNEL ROTISSERIE PORK LEG RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.7/5 (13)Total Time 6 hrs 30 minsCategory Main CourseCalories 1290 per serving
THE BEST SLOW COOKER PORK ROAST (EASY - FIT FOODIE FINDS
From fitfoodiefinds.com
PORK ROAST WITH CRISPY CRACKLING | RECIPETIN EATS
From recipetineats.com
SLOW-ROAST PORK WITH CRACKLING AND ONION GRAVY RECIPE
From bbc.co.uk
HOW TO MAKE ROASTED PORK LEG (QUICK AND EASY RECIPE) …
From mexicoinmykitchen.com
SLOW ROASTED LEG OF PORK RECIPE - FOOD LOVER'S DIARY
From foodloversdiary.com
10 ROTISSERIE RECIPES THAT ARE TOO GOOD - INSANELY GOOD
From insanelygoodrecipes.com
HOW TO COOK A PORK ROAST ON A GAS GRILL ROTISSERIE
From livestrong.com
ROTISSERIE LEG OF PORK ROAST WITH INJECTION BRINE AND HERB …
From dadcooksdinner.com
Reviews 3Published Mar 13, 2014Estimated Reading Time 5 mins
- Score and injection brine the pork. Stir the brine ingredients in a measuring cup until the salt and sugar dissolve. Score the skin on the leg of pork in a 1 inch diamond pattern.
- Truss and spit the pork. Before preheating the grill, remove the pork from the refrigerator. Mix the herb paste ingredients in a small bowl, then spread the herb paste over the pork leg, working it into the natural seams of the meat.
- Set up the grill for indirect medium-low heat. Set your grill up for indirect medium-low heat (300°F), with a drip pan in the center of the grill grate, and preheat for ten minutes.
- Rotisserie the leg of pork. Put the smoking wood on the fire - chips wrapped in foil and on the burner cover directly over a lit burner in a gas grill, or chunk on the coals for a charcoal grill.
- Rest, carve and serve. Remove the spit from the rotisserie, remove the pork roast from the spit, and cut the trussing twine away from the roast. Let the pork rest for 15 minutes, then carve into ½ inch thick slices and serve.
ULTIMATE ROAST LAMB: 12-HOUR LAMB SHOULDER | RECIPETIN EATS
From recipetineats.com
ROASTED LEG OF LAMB RECIPE - IFOODREAL.COM
From ifoodreal.com
THESE ARE OUR 28 FAVORITE LEG OF LAMB RECIPES
From chefspencil.com
10 LOVELY EASTER LAMB RECIPES | FEATURES | JAMIE OLIVER
From jamieoliver.com
ROASTED LEG OF PORK | NZ PORK
From pork.co.nz
SLOW-ROASTED ROTISSERIE PORK LEG RECIPE
From foodinside.net-freaks.com
EASY HOLIDAY HAM RECIPE - NAPOLEON.COM
From napoleon.com
HOW TO MAKE: ROASTED LEG OF PORK WITH CRISPY CRACKLING
From thelondoneconomic.com
PORK ROAST RECIPE | SLOW ROASTED PORK SHOULDER | JAMIE OLIVER
From jamieoliver.com
SLOW ROASTED PORK | SUNDAY ROAST RECIPE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love