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Pork Roasts - Anyone got recipes?

13 Responses to “Pork Roasts - Anyone got recipes?”

1. CB in the City Says:
   November 3rd, 2014 at 06:48 pm
   I haven't done a pork roast in a while but I remember it as really easy. Just roast in the oven, fat side up so the juices run into the meat. Google it for time and temperature. I used to like to serve it with sweet potatoes and stewed apples, but I made them separately.

2. doingitallwrong Says:
   November 3rd, 2014 at 07:01 pm
   We just tried a recipe with a pork tenderloin. The recipe was to cut the loin into 1.5" pieces and skewer it with pineapple chunks, then grill. (Marinate both first, 30 minutes to 24 hours, in 1/4 c. soy sauce, 1 clove garlic chopped, and some black pepper, I think 1/2 tsp.) We cut and marinated overnight, then ended up getting home late the next day so just stir fried instead of skewering and grilling. Served it over rice and it was very yummy, and frankly we'll probably just do it that way in the future (but cut the pork into smaller pieces).

3. crazyliblady Says:
   November 3rd, 2014 at 07:09 pm
   I like doing a pork roast much like a pot roast with potatoes, carrots, onion, and cabbage. If I make a ham instead, I typically cook it first like a roast and then put leftover ham in with sauerkraut and potatoes to make one of my favorite dishes.

4. Petunia 100 Says:
   November 3rd, 2014 at 08:00 pm
   I usually cook my pork roasts in the crock pot. They come out so tender, the meat just falls apart. Smells so good when you walk in the door, too!

5. MonkeyMama Says:
   November 3rd, 2014 at 08:08 pm
   We do pulled pork in the crockpot (It falls apart and you shred it with a fork). I will link a recipe later if I can find it at home.

6. snafu Says:
   November 3rd, 2014 at 08:27 pm
   Each cut is done differently! I watch for Port Shoulder aka Pork Butt on sale as it's the cut for pulled pork. It's an easy peasy, 3 part process. Mix brine with item at hand that you prefer, rub it into the meat, slip it back into the zip bag and return to fridge for a few hours or overnight as preferred. Use home made or your favourite bought BBQ sauce diluted with 1/2 cup of water or beef broth as preferred poured over roast in Crock Pot or Slo Cooker 6 hour, low. No crock pot.... roast in a slow oven 240F, & BBQ sauce 4 hours or until it's falling-off the bone tender.
   
   Rest meat on a cutting board, use two forks to shred the meat. Deglaze pan with a small amount of wine or broth as preferred, return meat so every shred is soaked in BBQ sauce. You'll be surprised at the quantity of meat.
   
   To serve, pile on a bun, add a tablespoon of BBQ, top with home made, bagged or deli coleslaw. Often served with canned baked beans that was heated bubbling hot with a few tablespoons of sherry or wine.

7. snafu Says:
   November 3rd, 2014 at 08:31 pm
   seems MM and I had the same thought...
   sorry my computer contracts sentences...
   I was trying to explain make a pork spice rub with brown sugar and spices at hand like cummin, onion, garlic and whatever you like and massage it into the meat

8. Miz Pat Says:
   November 3rd, 2014 at 09:44 pm
   Woohooo - my life has meaning. I am definitely going to try some of these. And i love spice rubs - I've been experimenting with those too.

9. MonkeyMama Says:
   November 4th, 2014 at 01:46 am
   Here is the recipe we usually use: http://www.tasteofhome.com/recipes/southwest-pulled-pork
   

10. Miz Pat Says:
    November 5th, 2014 at 07:08 pm
    OMG the pulled pork sandwich sounds wonderful. Thank you. I will report on how my experiments in frugal tasty healthy cooker turn out

11. rohan5060 Says:
    November 10th, 2014 at 07:57 am
    I think you should try this.
    http://www.foodnetwork.com/topics/pork-roast-recipes.html

12. Miz Pat Says:
    November 10th, 2014 at 03:25 pm
    All this work and the newphew told me HE was making the roast. He marinated it over night and it smelled WONDERFUL. And he served it with a spinach salad with the salad under the roast so it was filled with the yummy glaze from the roast too.
    
    I definitely will start buying pork on sale.

13. wowitsawonderfullife Says:
    November 11th, 2014 at 03:22 am
    SNAFU has a critical point. Make sure the pulled pork is made with a pork shoulder. I tried it with a pork loin and it was a disaster. I just cook it for 2 and a half hours at about 280F having added a cup of water, a bit of garlic, and a quartered onion. Keep covered. That's it.

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