How should I cook this Pork Roast????

Question

So, I have out a 1.312kg Pork Boneless Blade roast and absolutely no idea what to do with it. Need an idea please! Something simple and yummy! I plan on cooking red potatoes to go with but no idea what I am doing with those either =) Any recipe would be much appreciated!

Answer 1

I do pork roasts just like I do beef roast/pot roast.  You can do it in the slow cooker or the oven.  I put potatoes and carrots and onions right in with it.  Sometimes I mix some Lipton Onion soup mix with a little water and pour over.  Then, do in slow cooker or the oven at 325 or so (covered).  A couple hours oughta do it.  You should get good broth for gravy, too.

Answer 2

These are a must !

HERB-ROASTED NEW POTATOES

Yield: 6 Servings

1 lb 14 oz small red potatoes,

.unpeeled (or russets)

1/4 c Chopped fresh basil or 1 tsp

.dried basil

1 tb Chopped fresh oregano or 1

.tsp dried

1 tb Olive oil

1/2 ts Salt

1/4 ts Black pepper

2 1/4 oz Grated parmesan cheese

1. Preheat oven to 425F. Cut the potatoes into 6-8 wedges each.

2. In a large bowl, combine the basil, oregano,oil,salt and pepper.

Add the potatoes and toss to combine.

3. Place the potatoes on a nonstick baking sheet and sprinkle with

parmesan cheese.

4. Bake for 20-25 minutes of until tender and golden brown.

VARIATION: Instead of red potatoes, use small Yukon Gold or Finnish

Yellow potatoes, both of which have yellow flesh. Substitute 2 t.

chopped dried rosemary for the basil and oregano.

Herbed Pot Roast

1/4 cup packed brown sugar

1 tablespoon dried thyme

1 teaspoon each garlic salt, pepper, dried

    rosemary and crushed sage

1 boneless pork loin roast (3-4 pounds)

1/4 cup all-purpose flour

Combine brown sugar, herbs and seasonings. Rub over entire roast. Place roast, fat side up on a rack in a roasting pan. Place in a 500 degree F oven. Immediately reduce heat to 325 degrees F. Bake uncovered for two hours or until a meat thermometer reads 160 degrees.

Remove roast from pan.

To make gravy, pour pan drippings into a large measuring cup and add water to equal 2 cups. Pour into a saucepan; add flour. Cook and stir over medium heat until gravy comes to a boil. Cook and stir 2 minutes more.

Slice roast and serve with gravy.

Makes 6 to 8 servings.



POT ROAST A LA NEW ORLEANS  

4 lb. pot roast (sirloin tip or chuck)

1/2 tsp. each of pepper, ground cloves, mace, allspice

1 tbsp. salt

1 lg. onion

1 or more garlic cloves

1/2 c. Wesson oil

2 tbsp. lemon juice

1 tbsp. vinegar

1 1/2 c. tomato juice or canned tomatoes

2 or 3 bay leaves

Wipe meat with damp cloth. Mix dry ingredients and rub into cut surfaces.

Chop onion and garlic cloves fine, add lemon juice, vinegar and 1/4 cup only of oil.

Pour mixture over meat, turning several times so that all parts are well covered. Let soak in refrigerator 5 hours. Turn occasionally.

When ready to cook, sprinkle with flour.

Heat 1/4 cup Wesson oil in heavy pan over high heat. Sear meat on all sides until dark brown. Reduce heat. Add liquid in which was soaked, tomatoes, bay leaves. Cover and simmer 3 hours.

Add carrots, onions and peeled potatoes 45 minutes before roast is done. Serve with thickened gravy.

Can be marinated in baking bag, baked in the bag, stored in the refrigerator or put in freezer.







Harvest Time Pot Roast

3 1/2 lb Pork shoulder roast

2 tb Oil

Salt and pepper

1 1/2 c Water

6 sm Potato; peeled

6 sm Carrot; peeled & cut into 2" pieces

1 lg Onion; cut into wedges

1 md Acorn squash; cut in half lengthwise, then seeded & cut into

3/4" crosswise slices

1 ts Chervil leaves; if desired

2 md Apple, cooking; cut into wedges

2 ts Cider vinegar

1 pk Gravy mix for pork

Brown roast in oil in heavy Dutch oven over medium heat. Sprinkle

with salt and pepper; add water. Cook, covered, 1 hour. Add potatoes,

carrots, onion, squash and chervil; cook 25 minutes. Add apples; cook

10 minutes. Remove meat, vegetables and apples to heated platter and

keep warm. Add vinegar and gravy mix to 1 1/2 cups of remaining

liquid. Simmer, stirring constantly, 1 minute or until thickened.

Serve with meat and vegetables  

Answer 3

Get a deep roasting pot.. cut up red peppers, onions, and some baby carrots. Add some salt and pepper to the roast as well as some white wine and a little bit of olive oil and then put it to cook slowly at 375C. Bast it every house or so. Cook to desired tenderness...

When its all finish you can use the liquids in the pan to make gravy :)

Answer 4

Always add brown sugar to the gravy, make your tongue slap your brains out.

Answer 5

I would cook them together in a deep casserole pan.

Place your meat in the pan,salt and pepper the meat and use some lemon pepper also.

Broil meat until nice and golden.

Cut your potato's in 2 and place them all around meat,

In a bawl add the juice of 2 lemons,1/4 of a cup olive oil,1 tbsp.prepared mustard,salt and pepper and mix very well to incorporate all flavors.Add the mixture on the potato's and 1 cup water.

Also add 4-5 garlic cloves and 2-3 dry figs optional.

Cover and cook  for 11/2-2 hours in med.to high heat.

This is such a delicious recipe and so easy to do,I am sure you will love it too.Comfort food in all it's glory.If you try it please let me know.

Answer 6

Here's an easy idea,



CHOPPED PORK SANDWICHES

1 6-7 lb Pork Roast (Boston Butt/Shoulder)

Demon Pig BBQ Rub

2 bottles "Demon Pig BBQ Sauce"

Trim Excess fat from roast. Sprinkle with Demon Pig BBQ Rub.

Cook on grill with indirect heat at 225/250 degrees for 6 hours to an internal temp of 160 degrees. (This can be done in an oven or bbq smoker.)

Place in pan with 1/2 cup water, cover and place back on heat for one hour to finish. Remove from heat, let stand 30 minutes. Careful uncover. Let stand an additional 15 minutes.

Pull and chop meat to just under bite size pieces.

Warm "Demon Pig BBQ Sauce" slightly and mix thoroughly until lightly covered throughout meat. Serve additional sauce warm on the side.

Serve on buns with your favorite sides.