Time 2h15m Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Season pork with salt and pepper. In a large Dutch oven or other heavy pot, heat 1 tablespoon oil over medium-high. Add pork, fat side down, and cook, turning until browned on all sides, 8 minutes. Transfer pork to a plate. Pour off fat, return pot to medium-high, and add remaining tablespoon oil. Add onion; cook until translucent, 5 minutes. Add garlic; cook until fragrant, 30 seconds. Add tomatoes; season with salt and pepper. Add broth and vinegar and cook, stirring and scraping up browned bits. Return pork to pot with juices; sprinkle with paprika. Bring mixture to a boil over high. Cover, transfer to oven, and cook 1 hour. Remove from oven; with tongs, flip pork. Return to oven and cook, uncovered, until tender, 1 hour, basting pork with juices every 15 minutes. Transfer pork to a cutting board; let rest 15 minutes. Slice pork and serve with sauce.
Time 12h30m Yield 6 to 8 servings Number Of Ingredients 25 Steps:
For the pork shoulder: One day before cooking, liberally salt the pork shoulder and refrigerate uncovered. When ready to cook, preheat the oven to 300 degrees F. In a large Dutch oven over medium heat, cook the pancetta and 6 sage leaves over medium heat until the pancetta renders its fat and gets crispy, about 5 minutes. Using a slotted spoon, transfer the sage and pancetta to a plate lined with paper towels and set aside. Add the pork shoulder to the pancetta fat and brown the pork on all sides, about 5 minutes per side. Set aside. Add the garlic, carrots, rutabaga, turnips and onion and cook until browned, about 4 minutes. Add the tomato paste, miso paste, rosemary sprigs and sage sprigs and cook for 1 minute more. Add the beer and chicken stock and bring to a simmer. Return the pork to the pan and add the reserved pancetta and sage. Cover and braise in the oven until fork-tender, about 3 1/2 hours. Allow the pork to rest for 30 minutes in the liquid. For the fried parsley: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F. Add the parsley leaves and fry until crispy, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate. For the fried onions: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F. Mix together the flour and cayenne in a shallow bowl. Dredge the onions in the flour mixture, shaking off any excess. Fry in batches until browned, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. For the fried capers: Pat the capers dry with a paper towel. Fill a small saucepan with 1/2 inch of oil. Add the capers to the cold oil and turn the heat to medium. Cook until the capers are fried and crispy, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Remove the pork from the liquid and transfer to a cutting board. Slice the pork into 1-inch-thick pieces and transfer to a serving platter. Stir the vinegar into the braising liquid. Pour the sauce over the pork and top with the fried capers, fried onions, fried parsley, mint and cilantro.
Time 4h55m Yield 2 pounds of meat Number Of Ingredients 4 Steps:
Preheat the oven to 425 degrees F. In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder. Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
Time 6h Yield 4-6 serving(s) Number Of Ingredients 17 Steps:
If your roast has a complete top layer of fat trim off excess amounts and score the top in a checker board pattern. Using a sharp knife make several shallow cuts about 1/2 inch deep on each side of the pork. slice 3 garlic cloves into spears and insert them into half the cuts on the pork. Spread the onion slices on the bottom of a glass roasting pan. Place the remaining marinade ingredients in a food processor and process to make a paste. Rub pork should whth the mixture all over, making sure that it goes into the cuts. Place pork on top of the onion slices. Cover with plactic wrap and place in the refrigerator for at least 4 hours, turn at least once when sitting. Preheat oven to 450 degrees F. cut the potatoes into desired size. Toss in medium mixing bowl with melted butter or olive oil, salt, and rosemary. Lay around pork roast. Cut the apples into eighths and lay around the pork with potatoes. (these can also be added after one hour of cooking for a more firm texture). Place in oven, make sure the fat side is up. Cook for 30 minutes, then lower heat to 325 degrees F and roast for 2 more hours. Baste with it’s own juices every 30 minutes. Check temperature after 1 and 1/2 hours at 325. Cook until internal temperature reaches 150 degree F. Remove from oven and let the roast rest covered for 15 minutes before cutting. Potatoes may be cooked at 400 degrees F while roast is resting to brown up more. (optional).
Time 7h20m Yield 12 Number Of Ingredients 8 Steps:
Mix garlic, oil, vinegar, sazon, adobo, pepper, and oregano together to form a paste. Cut a wide pocket at the large end of the roast to separate skin from the fat, leaving skin attached at the sides and stopping before roast narrows to bone. Make 1-inch deep slits under the skin and on all meaty sides, twisting the knife to widen the openings. Stuff the garlic paste into the slits and rub all over the meat. Transfer to a large zip-top bag or ceramic or glass bowl, cover, and let marinate in the refrigerator for at least 2 hours or up to 8 hours. Preheat the oven to 400 degrees F (200 degrees C). Remove roast from the refrigerator. Place the roast in a pan on a rack, fat-side up. Cover with foil. Roast in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and remove foil. Continue to roast until cooked through and an instant-read thermometer inserted into the center should read at least 175 degrees F (79 degrees C), about 4 hours more. Let meat rest for 10 minutes before slicing.
Time 1h30m Yield 10 servings. Number Of Ingredients 9 Steps:
Preheat oven to 350°. Place roast on a rack in a shallow roasting pan, fat side up. Roast 1 hour., Meanwhile, in a large saucepan, combine brown sugar, cornstarch, salt and pepper. Gradually whisk in water until smooth. Stir in tomato sauce, vinegar and corn syrup. Bring to a boil over medium-high heat. Cook and stir 2 minutes or until thickened and bubbly., Brush roast with some of the sauce. Roast 15-30 minutes longer or until a thermometer reads 145°, brushing occasionally with more sauce. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Serve with remaining sauce.
Time 3h20m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F. Rub roast well on all sides with liquid smoke. Combine salt, garlic powder and pepper in a bowl and mix well. Add 1 Tbs of the above mixture to the seasoned salt and sprinkle this mixture on all sides of roast—You may not need to use it all, use your own judgement. Place roast in a large roasting pan or dutch oven—add the onion, water (pour around roast, not over it) and bay leaves. Cover, place in oven and cook for 2 1/2- 3 hours, or until internal temperature of meat is 170 degrees F. Remove from oven and pan– let roast cool for a few minutes. Slice meat or shred as for pulled pork (I usually do half sliced and half pulled). Serve on bread or buns with your favorite BBQ sauce or coat bread or buns with mayonnaise.
Time 1h Number Of Ingredients 9 Steps:
Preheat oven to 425 degrees. In a 9-by-13-inch baking pan, combine tomatoes, mushrooms, garlic, and oil; season with salt and pepper. Toss to coat, and move mixture to sides of pan (leaving center free). Sprinkle pork with 1 teaspoon salt, 1/2 teaspoon pepper, cumin, coriander, and oregano, rubbing mixture in. Place pork in center of pan. Roast until meat registers 160 degrees on an instant-read thermometer and mushrooms are tender, 45 to 50 minutes. Remove from oven. Cut off a third (10 ounces) of the pork loin, and set aside for making Pressed Pork Sandwiches. Slice remaining pork, and serve with tomatoes, mushrooms, and any pan juices.
