Slow Simmered Pork Roast Recipes

SLOW-ROASTED SPICED PORK

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-ROASTED PORK SHOULDER

Steps:

• Preheat the oven to 275 degrees F.
• In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrape the garlic paste into a small bowl.
• Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours.
• Remove roast from the oven. Slip the oven-roasting bag off the meat and discard. Transfer the cooking liquid to a medium saucepan. Skim the fat from the cooking liquid with a ladle or de-greaser. Bring to a boil, lower the heat, and simmer to thicken the juices slightly.
• Raise the oven to 400 degrees F. Return the pork, in the roasting pan, to the oven. Continue roasting, basting frequently with the simmering cooking liquid, until well-browned, about 30 minutes. If there is any cooking liquid left, pour it over the pork.
• Remove pork from the oven and let it rest at room temperature for 10 minutes. With the pork drippings you may make a vinegar sauce using this formula: for every 1/2 cup of drippings, whisk with 3 tablespoons vinegar and 1/4 teaspoon salt. Either carve the pork into thin slices, or, using 2 forks, pull into small pieces. Serve with the vinegar sauce on the side.

SLOW COOKER PARMESAN HONEY PORK ROAST

Steps:

• Prepare slow cooker crock with cooking spray. Lay pork roast into crock.
• Whisk Parmesan cheese, honey, soy sauce, basil, garlic, oil, and salt together in a small bowl; pour over the pork roast.
• Cook until roast is cooked completely through, 6 to 7 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove roast to a cutting board to rest a few minutes.
• Skim fat from the cooking juices; discard. Ladle remaining juice to a small saucepan; bring to a boil.
• Whisk cornstarch into cold water in a bowl until dissolved; pour into boiling liquid in saucepan. Cook the liquid, stirring frequently, until thickened into a gravy, about 2 minutes.
• Slice pork roast and serve with the gravy.

SLOW COOKER PORK ROAST

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.

SLOW SIMMERED PORK ROAST

Steps:

• Trim the visible fat from the roast, rinse the roast with cool water, and pat it dry with paper towels. Coat a nonstick 4-quart pot with cooking spray and preheat over medium-high heat. Add the roast to the pot and cook for a couple of minutes on each side or until nicely browned.
• Combine the water, bouillon granules, rosemary, sage, and black pepper, and pour over the roast. Reduce the heat to low, cover, and simmer for 1 hour and 15 minutes.
• Place the potatoes, carrots, and mushrooms around the roast and raise the heat to return the mixture to a boil. Reduce the heat to low, cover, and simmer for an additional 30 minutes or until the meat and vegetables are tender.
• Remove the meat to a serving platter and, using a slotted spoon, transfer the vegetables to the platter. Pour the pan juices into a fat separator cup, then pour the defatted broth into a 2 cup measure. If necessary, add water to bring the volume up to 1 1/2 cups.
• To make the gravy, pour the defatted broth into a 1 quart pot, and bring to a boil over medium heat. Combine the evaporated milk and flour in a jar with a tight fitting lid and shake until smooth. Slowly pour the milk mixture into the boiling broth, while whisking constantly. Cook and stir for a minute or 2 or until the mixture is thickened and bubbly. Pour the gravy into a warmed gravy boat, and serve hot with the meat and vegetables.