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Need pork roast recipes

  • j

I picked up a boneless pork roast and a boneless pork sirloin roast today. (I'm not sure what the difference is between the two, but one says "sirloin" and the other doesn't.) Anyway, I'd love some suggestions on a tasty, but easy way to cook these.

A slow cooker recipe would be great, but I'm happy to cook them in the oven too.

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  1. i tried the cheater pulled pork from the Splended table recipe box. it tasted like it was sitting in a smoke house all day.


    3 Replies
    1. re: justdorkin

      1/2 cup liquid smoke, holy smokes, that's smoky! Have you made this? I'd be inclined to try it but possibly cut back on that stuff; a little goes along way.

      1. re: bushwickgirl

        i thought it seemed like alot too but it tasted like it came from a bbq pit

        1. re: justdorkin

          OK, I'll give it a try, maybe start with less and work up. Thanks!

    2. I like it braised with a mixture of diced apples and sliced onions, seasoned with some cider vinegar, a bit of garlic, and a hint of cinnamon and cloves. Serve the apple onion mix on the side, and have it with garlic mustard mashed potatoes.

      1. If you wish to use a slow cooker, just keep it simple and season the meat, brown it in a pan and then put it in a slow cooker with some sliced onions that you used to deglaze the pan. Don't add any water or broth, the onions and meat have enough moisture for the braize in a slow cooker.

        3 Replies
        1. re: John E.

          Ok, I'm going to give away my cooking lack-of-expertise here, but how do I deglaze a pan with onions?

          1. re: jh75

            How to deglaze?

            After you empty the meat and onions from the saute pan into your crockpot, turn the heat on the stove down, add a little wine/water/stock to the pan, and let it simmer or "reduce" for a few minutes.

            Then after you reduce about 2/3rds of the liquids in the pan, pour what remains to the crockpot.

            1. re: jh75

              The onion usually have enough moisure to deglaze the pan. Just salt them so they release the moisure and scrape the bottom of the pan as they caramelize. If you have to you can add a small amount of water finish the job. It depends on how much fond is on the pan.

          2. A few weeks ago, I made this version of pork stew in my crockpot, and it wasn't too bad.

            I served it with couscous and flat bread as a side...

            1. I've had good results just using a rub I usually use for ribs (with brown sugar), cooking, and adding BBQ sauce. This was with shoulder. You could also cut it up and try to do a sort of char siu if it is fatty enough, or a more basic chinese roast pork.

              1. Most slow cookers have a good pork recipe in the booklets that came with them and the manufacturers have web sites that can help you determine time at different cooking temperatures if you've lost the booklet.
                When I first got serious about cooking, our butcher suggested I put a pork roast in a crock pot with chopped onions and a little garlic and whatever herb I like. He said if I am worried about it getting dry, put in a splash of white wine (dry vermouth is even better). Put in on high and cook until the center reaches 145--time will vary depending on the size and shape of the roast. That's about as simple as it gets.

                Nowadays, I would put a dry rub on the roast the day before and then brown it before putting it in the crock pot. Alternatively, you can brine it. For a dry rub, I put some cloves of garlic and some salt (usually kosher) and whatever herb I like (usually rosemary + thyme + bay leaf) in a mini food processor and process them.

                A great favorite of ours is pork of most any variety cooked with sauerkraut. We get into arguments about rinsing or not rinsing or whether to add caraway seeds or not and what other liquid to add. My usual method is to get good sauerkraut (in a plastic bag, not a can). I rinse it thoroughly to remove most of the acetic and lactic acid, and then I squeeze it fairly dry. To it, I add chopped onions, and apples and a bit of garlic. I put some of this mix on the bottom of the crock pot. I rub the roast with herbs and put it in the crock pot with the rest of the sauerkraut mix around it. Then I add enough liquid to come about 1/3 way up the roast. My preference is dry cider. Others use apple juice or beer or white wine or vermouth or even water. I cook it on high generally. Again, time will vary.

                These same approaches work well as a braise in a Dutch oven or tightly covered casserole. The braise works especially well with pork shoulder. I usually cook it at 325 for about three hours, though the time will vary with the size of the roast. When braising pork in the oven, I often saute some carrots, onions, celery, and garlic and put it under the roast. I rub it with herbs. Often I will rehydrate dried mushrooms in wine, filter out the grit that comes out, and add the wine and the mushrooms to the braise.

                One of the great pork dishes is milk-braised pork. Marcella Hazan gives the classic recipe for it, and you can find it on the Epicurious web site.

                1. A simple, but delicious method is to roast the pork at about 180 degrees C.., but before roasting coat it with a generous topping of Dijon mustard & dried rubbed sage (lots of both), salt & pepper. When the roast is done (150-160 internal temperature) scrape off the coating & set the meat aside to rest. Add some white wine to the roasting pan & scrape around to get all the bits. Boil down a bit then add a few generous slugs of full cream. Stir this mixture around until it thickens. Serve this sauce over the roasted pork.

                  1. My favorite is mock porchetta from the Zuni Cafe Cookbook, discussed in some detail here:

                    fennel, lemon, garlic...slow roast...

                    5 Replies
                    1. re: pitu

                      A mock porchetta is what I was going to recommend too. We're doing one tonight that's been sitting in the fridge since last night all prepped with garlic slivers, fennel seeds. rosemary and other aromatics. The recipe comes from Diana Henry's new book, "Plenty"... just to confuse everyone. Henry is a food writer for The Telegraph in the UK. Mario has a mock porchetta recipe also that's quite delicious. It's in his "Molto Italiano" book.

                      1. re: Gio

                        Hi Gio -- I've tried the Batali and the Zuni only. The Zuni is sooooo much more delicious.

                        1. re: pitu

                          Well Pitu... I have to admit the Henry mock porchetta was not to our liking. Way too over cooked according to the recipe guidelines we followed. The aromatics were wonderful and as it cooked the aroma was so enticing, but the finished meat was tougher than it should have been given the quality of the meat we bought and the marinade ingredients. The kitchen smelled like heaven as it was cooking. We were so surprised.

                          We made the Batali porchetta during his COTM run and liked it very much, Guess we have to haul out the Zuni CB so we can compare the two...

                            1. re: Gio

                              Yeah, Gio, I like the Batali mock porcetta recipe as well.

                              I would go for the Julia Child recipe for roast pork poele (I think that's what it is - too lazy to go look in Mastering the Art of FC). It's absolutely fabulous. Dunno how much fat you have on your pork...I almost always get a shoulder roast.

                      2. The sirloin probably has less fat both inside and out, than the other roast. Marinate the sirloin for a few hours to a few days in equal parts soy sauce and apple cider, to which you have added some thyme or summer savory, a tsp of dry mustard powder, and a couple of crushed garlic cloves. Transfer to an oven-safe skillet, reserving the marinade. Shake garlic powder over the roast lightly. Roast the sirloin in a moderate oven until the center is 145-150 degrees, then remove it from the pan and cover it to rest. Meanwhile, return the marinade to the pan and stir over medium heat on the stovetop, to deglaze the pan while cooking and reducing the marinade. Taste once it has reduced by about a third. If it is too intense, dilute it a little with wine, beer, cider, or water. If you want a thicker sauce, stir a tsp or less cornstarch into whatever liquid you are using before pouring it into the pan.

                        For the fatter roast, roast or braise lower and slower, as per other posts. You need longer cooking to melt and render some of the fat, and may want to skim some of the fat before serving. The slow cooker would be fine for this.

                        2 Replies
                        1. re: greygarious

                          Grey--what is your estimate of Time Per Pound to reach the 150 to 160 degree range???

                          Thanks in advance!

                          1. re: mtomto

                            About 20-30 minutes per lb, depending on the type of roast, average for a sirloin roast is 20 minutes. I always suggest getting out your trusty instant read thermometer for accurate timing and degree of doneness; there are variables when roasting meat, true oven temp, as opposed to what you set the oven temp at, density of meat, bone in, bone out, etc.

                            You don't have to finish pork at 150-160°, unless you want it well done; pull it out at 145° and let it rest, loosly tented. The temp will rise an average of 10 degrees. That'll give you a medium-well roast.