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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