Time 1h35m Yield 8-10 servings. Number Of Ingredients 11 Steps:
Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic; Combine the fruit; place on one side of roast. Close roast; tie several times with kitchen string and secure ends with toothpicks. , Cut slits in roasts; insert garlic slivers. Place in an ungreased shallow baking pan. Drizzle with butter; sprinkle with oregano, salt and pepper., In a small bowl, combine the wine or broth, brown sugar and jam. Drizzle over roast. Bake, uncovered, at 350° for 75-80 minutes or until a thermometer reaches 160°. Let stand for 10 minutes before slicing.
Time 1h10m Yield 4 servings Number Of Ingredients 13 Steps:
Preheat oven to 400 degrees F. Cut 1/3 of the pork off the entire loin. Transfer both pieces of pork to the prepared baking dish. Season the pork all over with salt and black pepper. In a small bowl, combine the strawberries, strawberry preserves, raspberry preserves, boysenberry preserves, and cumin. Mix well. Pour the mixture all over the larger portion of the pork. Arrange the parsnips all around the pork. Lightly coat the parsnips with the cooking spray and season with salt and ground black pepper. Roast for 45 minutes, or until an instant-read thermometer reads at least 160 degrees F (the meat may still be pink in the center). Let the pork rest for 10 minutes. Slice crosswise into 1/2-inch thick slices using 1 pound of pork for this meal (with parsnips and snow peas), slice 1 pound crosswise into 8 (1/2-inch) thick slices for a second meal (chili-seared pork with pineapple salsa), and shred the remaining 1 pound pork for the third meal (radicchio cups with pork and seasoned rice). In a medium skillet, saute the snow peas in the butter over medium-low heat until tender-crisp. Season with salt and black pepper, to taste.
Time 14h5m Yield 4 to 6 servings Number Of Ingredients 20 Steps:
Preheat the oven to 325 degrees F. Mix together all of the dry rub ingredients in a small bowl. Rub the pork with canola oil and generously sprinkle the rib all over the pork. Put in a bowl, cover and refrigerate overnight. BBQ sauce: Add the oil to a medium-sized saucepan over medium heat. Once hot, add the onion, garlic, and jalapeno. Saute until soft and season with salt and pepper, to taste. Add the strawberries and sugar and cook until the strawberries begin to break down and the sugar dissolves. Add the ketchup, water, strawberry nectar, jam, mustard, Worcestershire, salt and pepper. Simmer for 30 minutes. Put the pork in a roasting pan and roast until an instant-read thermometer registers 145 degrees F, about 1 hour and 15 minutes. Brush with BBQ sauce the last 10 minutes of cooking. Remove the pork from the oven and let rest for 10 minutes before slicing.
Time 1h10m Yield 8 Number Of Ingredients 13 Steps:
Heat oven to 400°F. Line 15x10x1-inch pan with foil, and spray with cooking spray. In small bowl, beat vinegar and mustard with whisk or fork. In another small bowl, mix brown sugar, salt, paprika, garlic powder, onion powder, cumin, coriander, thyme and red pepper. Coat pork with vinegar mixture; rub with dry ingredients. Place in center of pan. Roast uncovered 40 minutes; turn. Brush all over with melted butter; roast 5 to 10 minutes longer or until meat thermometer inserted into center of pork reads 140°F. Remove from oven; cover with foil, and let stand 10 minutes. Cut pork into slices; serve with barbecue sauce, if desired.
Time 2h40m Yield 8 Number Of Ingredients 6 Steps:
Heat gas or charcoal grill for indirect-heat cooking as directed by manufacturer. In small bowl, mix all ingredients except roast. Rub mixture onto all sides of roast. (Do not remove strings until after grilling.) Place roast, fat side up, on grill for indirect cooking. Cover grill; cook 1 hour 30 minutes to 2 hours 15 minutes or until meat thermometer inserted into thickest part of roast reads 160°F. Let roast stand 10 to 15 minutes before slicing.
Time 1h15m Yield 12 servings. Number Of Ingredients 7 Steps:
Sprinkle roast with salt and pepper. Place with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 45 minutes., Meanwhile, in a saucepan, combine the cranberries, sugar, orange juice and barbecue sauce. Bring to a boil. Reduce heat to medium-low; cook and stir for 10-12 minutes or until cranberries pop and sauce is thickened. , Brush some of the sauce over roast. Bake 15-20 minutes longer or until a thermometer reads 145°, brushing often with sauce. Let stand for 10 minutes before slicing. Serve with remaining sauce.
Time 8h40m Yield 12 Sandwiches, 12 serving(s) Number Of Ingredients 29 Steps:
PREPARE BARBECUE PULLED PORK ROAST. Trim excess fat from the pork (Butt, Roast, or Shoulder). Leave some for flavor, but trimming now will reduce what you will need to skim off at the end of cooking. Place the Mojito Lime Seasoning, chili powder, black pepper, cumin, coriander, paprika, salt, and 2 minced garlic cloves in a large bowl. Add oil to make a paste. Rub all over the pork, working the spice mixture into the meat well. Wrap the pork tightly with plastic wrap. Refrigerate and marinate for at least 30 minutes or overnight. Transfer the pork to a roasting pan with a rack. Allow to stand at room temperature while the oven heats to 400⁰ (F). Cook for 20 minutes. (preferably with convection) Transfer to a slow cooker. Blend the Kraft Original Thick & Spicy BBQ Sauce, Open Pit Original BBQ Sauce, dark brown sugar, mustard, A-1, Worcestershire, remaining garlic, and onion (reserve 2 TBS onion for the coleslaw.) Pour the mixture over the pork and add water to cover. Cook on low for 8 to 10 hours or until very tender. When pork is tender, skim off any fat. Transfer the pork to a large bowl. Use two forks to separate the meat into long strands (large serving forks work great.). Remove 2 cups of cooking juices to a saucepan. Whisk in the cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling. Set aside. Return the shredded pork to the slow cooker; stir to combine with the remaining cooking juices. PREPARE COLESLAW. Core and shred cabbage into longish strands. Shred the carrot. Finely dice the onion. Combine the shredded cabbage, carrot, and onion in a large bowl. In a separate medium bowl, Whisk the salad dressings, Sweet ‘N Low® (or sugar), vinegar, wasabi, salt, and celery seeds and blend thoroughly. Pour dressing mixture over shredded cabbage, carrot, and onion. Mix and toss to coat. Chill at least 2 hours before serving. Serve the pulled pork on soft rolls and drizzle with thickened sauce mixture to taste. Top with coleslaw or serve on the side.
Time P1DT2h Yield 6-8 serving(s) Number Of Ingredients 16 Steps:
Cut deep slits in the pork roast and insert garlic clove halves in each slit, then rub with seasoned salt and black pepper all over; place the roast in a large bowl or a shallow dish, cover with plastic wrap and refrigerate for a minimum of 8-24 hours. In a large skillet saute the onion with minced garlic and dried chili flakes (if using) for about 5-6 minutes or until onion is tender. Stir in the chicken broth with cider vinegar, tomato paste, lemon juice, brown sugar, Worcestershire sauce, Dijon mustard and paprika; bring to a boil, and boil for about 3-5 minutes, stirring constantly; remove from heat. Place the roast in a large Dutch oven and pour the sauce over the roast. Bake covered for about 2 hours (time will vary depending on the size and cut of the roast you are using). Remove the roast from the Dutch oven and place on a carving board, cover loosley with foil and let sit for about 15 minutes before slicing. Skim any accumulated fat off from on top of the sauce, and serve the sauce with the roast. Delicious!
Time 1h15m Yield 12 Number Of Ingredients 7 Steps:
Sprinkle roast with salt and pepper. Place with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 45 minutes. Meanwhile, in a saucepan, combine the cranberries, sugar, orange juice and barbecue sauce. Bring to a boil. Reduce heat to medium-low; cook and stir for 10-12 minutes or until cranberries pop and sauce is thickened. Brush some of the sauce over roast. Bake 15-20 minutes longer or until a meat thermometer reads 145 degrees F (63 degrees C), brushing often with sauce. Let stand for 10 minutes before slicing. Serve with remaining sauce.
Time 1h15m Yield 12 Number Of Ingredients 7 Steps:
Sprinkle roast with salt and pepper. Place with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 45 minutes. Meanwhile, in a saucepan, combine the cranberries, sugar, orange juice and barbecue sauce. Bring to a boil. Reduce heat to medium-low; cook and stir for 10-12 minutes or until cranberries pop and sauce is thickened. Brush some of the sauce over roast. Bake 15-20 minutes longer or until a meat thermometer reads 145 degrees F (63 degrees C), brushing often with sauce. Let stand for 10 minutes before slicing. Serve with remaining sauce.
