Foods And Drinks, Recipes

9 Recipe Ideas For A Pork Roast

 

 

 

Pork is delicious, there is no denying that. Its deep flavor goes well with almost any meal. Unfortunately, most people are scared of cooking a pork roast. They worry it will come out dry or not have enough flavor. Well, put your fears aside because here are 9 amazing pork roast recipes to share with you.

1. Slow Cooker Pork Roast

Ingredients:

3 lb pork roast

1/4 cup soy sauce

2 tablespoons brown sugar, packed

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Directions:

Step 1: Place pork in a slow cooker. In a small bowl, combine soy sauce and brown sugar; mix well and pour over roast.

Step 2: Sprinkle with garlic powder, onion powder and salt and pepper; turn to coat well.

Step 3: Cover and cook on low for 8 to 10 hours or until pork is tender.

Step 4: Remove meat from slow cooker and shred with two forks.

Step 5: Serve on buns with your favorite toppings like coleslaw or barbecue sauce

2. Apple Cider Glazed Pork Roast

Ingredients:

1 cup apple cider or apple juice

2 tablespoons brown sugar

1 teaspoon dried thyme leaves, crushed

1 garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Directions:

Step 1: Preheat the oven to 325°F.

Step 2: Put the pork roast in an oven-safe pot or Dutch oven. Add enough water to cover the roast by 1 inch.

Step 3: Bring to a boil over high heat, then reduce heat and simmer for 30 minutes per pound, or until the meat is tender and easily pulls apart with a fork.

Step 4: Transfer the pork to a cutting board, reserving broth in a pot. Let cool slightly, then shred with two forks shredding from the bottom up to keep the juices in (this will help keep it juicy).

Step 5: Add pork back into the pot along with apple cider vinegar, brown sugar and thyme; bring to a boil over medium heat until sugar dissolves and mixture thickens slightly, about 5 minutes.

Step 6: Serve on buns or over mashed potatoes with extra glaze drizzled on top!

3. Rosemary & Garlic Pork Roast

Ingredients:

Pork roast, 7-8 pounds

2 tablespoons garlic powder

1 teaspoon black pepper

2 teaspoons dried rosemary leaves, crushed (or 2 tablespoons fresh chopped rosemary)

Directions:

Step 1: Preheat the oven to 350 degrees.

Step 2: Place the pork roast in a roasting pan and rub with olive oil. Sprinkle it with rosemary and garlic powder. Bake for about 2 hours until the internal temperature reaches 145 degrees.

Step 3: Remove from the oven and allow to rest for 10 minutes before slicing. Serve with your choice of sides.

4. Pan Seared Pork Loin with Mushroom Gravy

Ingredients:

1 (1-pound) pork loin roast, trimmed of excess fat

8 tablespoons butter, divided

1/2 cup flour

1/3 cup dry vermouth or white wine

1 1/2 cups chicken broth or stock

2 tablespoons chopped fresh thyme leaves (or 1 teaspoon dried)

1 teaspoon salt

1/4 teaspoon black pepper

Directions:

Step 1: Cut a cross-hatch pattern into the top of the meat. Melt 2 tablespoons butter in a large skillet over medium-high heat.

Step 2: Add the pork and cook for about 8 minutes on each side until browned. Remove from the pan and set aside.

Step 3: Add 2 more tablespoons of butter to the pan and stir in flour until smooth. Add wine, broth and herbs; cook over medium heat until thickened and reduced by half (about 3 minutes).

Step 4: Slice pork loin against the grain and serve with mushroom sauce spooned over top.

5. Lemon Herb Pork Tenderloin

Ingredients:

4 pork tenderloins (about 1½ pounds total)

Salt and pepper

2 tablespoons olive oil, divided

1/2 cup (1 stick) unsalted butter, cut into pieces and softened

Zest and juice of 1 lemon

½ cup chopped fresh parsley leaves

1 tablespoon Dijon mustard

Directions:

Step 1: Heat the oven to 200 degrees F.

Step 2: Rub the pork tenderloin with 1 tablespoon of olive oil, then season with salt and freshly ground pepper.

Step 3: In a small bowl, combine the garlic, lemon juice, herbs, mustard and remaining 1 tablespoon of olive oil. Season with salt and freshly ground pepper to taste.

Step 4: Place the pork in a large roasting pan and roast for 15 minutes per pound or until internal temp reaches 140 degrees F (about 20 minutes). Remove from the oven and let rest for 10 minutes before slicing into ½-inch thick slices.

6. Creamy Roasted Garlic & Bacon Brussels Sprouts with Crispy Bacon

Ingredients:

8 slices bacon

1 lb Brussels sprouts, trimmed and halved

2-3 tablespoons olive oil (or avocado oil)

1/4 cup garlic cloves (about 5 cloves), minced or pressed through a garlic press

1/2 teaspoon salt, more to taste

Directions:

Step 1: Preheat the oven to 400°F. Line a baking sheet with aluminum foil and place a wire rack on top of the foil. Place sliced bacon between two sheets of parchment paper and pound with a rolling pin until thin.

Step 2: Transfer bacon to the prepared baking sheet and bake for 10-12 minutes, or until crispy. Remove from the oven and set aside. Meanwhile, in a large bowl combine Brussels sprouts, olive oil (or avocado oil), garlic cloves, salt and pepper to taste.

Step 3: Toss well until all Brussels sprouts are coated in oil and seasonings. Spread out on a prepared baking sheet and roast in a preheated oven for 25-30 minutes or until golden brown on the edges but still firm in the center (the bottoms should be caramelized).

Step 4: Remove the pan from the oven, stir well and serve warm topped with crispy bacon pieces if desired!

7. Honey Mustard Glazed Ham Recipe with Pineapple Salsa

Ingredients:

1 (6-7 pound) center-cut spiral cut ham or picnic ham

2 cups pineapple salsa, divided

1 cup honey mustard, divided

1 tablespoon olive oil

Directions:

Step 1: Preheat the oven to 325°F. Place ham in a roasting pan; cover with foil. Bake for 1 hour. Remove from the oven and carefully remove ham from pan; discard foil.

Step 2: Brush ham with 2 Tablespoons pineapple salsa and 1/4 cup honey mustard; return to the oven, uncovered, for 30 minutes more or until glaze begins to caramelize and ham reaches an internal temperature of 145°F (medium).

Step 3: Remove from the oven; brush with remaining pineapple salsa and mustard; let rest 10 minutes before slicing.

Step 4: Serve with remaining pineapple salsa on the side as a dipping sauce if desired.

8. Slow Cooker Hawaiian Pulled Pork Sandwiches with Pineapple Slaw

Ingredients:

2 tablespoons brown sugar

1/4 cup pineapple juice

salt and pepper

1 tablespoon soy sauce

2 tablespoons rice vinegar (or white vinegar)

1 tablespoon olive oil, plus extra for drizzling over the finished dish

1 pound pork tenderloin (I used a boneless and skinless cut)

Directions:

Step 1: Place the pork tenderloin in the bottom of your slow cooker. In a small bowl, whisk together the brown sugar, pineapple juice, salt, pepper and soy sauce until dissolved.

Step 2: Pour over the pork tenderloin making sure to cover all sides of meat with liquid mixture.

Step 3: Cover with lid and cook on low for 6 hours or high for 3 hours. After cooking time has elapsed remove pork from slow cooker and shred using two forks or a fork/knife combination.

Step 4: Discard remaining liquid mixture that has collected in the slow cooker.

Step 5: Add shredded pork back into the slow cooker along with buns , cover again with lid and allow to cook another 10 minutes before serving.

9. Pressure Cooker Boston Butt BBQ Ribs (Low Carb)

Ingredients:

1 Boston Butt, trimmed of excess fat and cut into 4-6 pieces (about 5 lbs)

3-4 Tablespoons Olive Oil

2 Teaspoons Salt

1 Teaspoon Black Pepper

1/2 Cup Beef Broth (or water)

Directions:

Step 1: Heat pressure cooker over medium heat. Add olive oil and brown pork on all sides, about 5 minutes per side. Remove from the pan and set aside.

Step 2: Add onion, garlic and ginger to pan; cook until fragrant, about 2 minutes. Add 1/2 cup broth or water to deglaze the pan, stirring to remove any stuck bits from the bottom of the pan.

Step 3: Return pork back to pan; add remaining 1 cup of broth or water, soy sauce and spices. Close lid securely; bring up to high pressure over medium heat and maintain for 40 minutes.

Step 4: Allow pressure release naturally for 10 minutes before using the quick release method if necessary.

Step 5: Remove pork from the cooker; shred with two forks while still warm or allow it to cool slightly and shred using forks or your fingers when cool enough not to burn yourself.

Step 6: Serve over cauliflower rice (see recipe below) topped with Sriracha hot sauce or any other type of BBQ sauce

There are many ways to make a delicious pork roast, and here are just a few of them. Your family is sure to love these recipes!

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