I’m generally not too bad in the kitchen, but I don’t think I’ve ever had a “pork boneless rib quick roast” before, and aside from roasting it quickly (haha), I really don’t know what to do with it. Any delicious ideas for me? Times and temps appreciated (it’s a little over a half a kg). Oh, and there are little kids with semi-picky little-kid tastes involved, so nothing too spicy please!
I’m not sure but the Google ads are for Senate Conservatives.com, which is making me giggle a lot.
God, why did I see hork of punk? That was weird.
Trying to figure out what cut it is…
is it a kind of log looking thing with a nice fat cap on it like this?
It is a log thing, but without the fat cap. More like this: http://www.themeatsource.com/images/IMG_3741.jpg
I think that’s the same thing but with the cap removed - too bad, the fat’s good.
I wouldn’t dice it to make stew, there’s not enough fat in that to keep it moist and it’ll dry out. Personally I’l slice it, pound it, and bread it. Depending upon how you do it you’ll end up with schnitzel, tonkatsu, or just some damn good breaded pork loin which is great on a bun or with mashed potatoes and gravy.
I honestly hadn’t thought of slicing it. Thanks!
Tonkatsu is fantastic if you can get your hands on some panko for breading and Bulldog sauce.
Sounds like (and looks like, from the pic) boneless country-style ribs. If you don’t have a crockpot/slow-cooker, I’d go for slow and low, covered in the oven.
Number of things to do with it.
Slice it thin, pound it into schnitzel.
Slice it thicker and treat like a standard porkchop.
Slice it even thicker, cut a pocket into it and stuff it, then pop it into a heavy casserole and braise it. Use apple cider for the braising liquid [or a bottle of woodchuck hard cider]
Do it as a pork roast, smear the entire thing with mustard and roll it in black pepper and thyme.
Slice it gently so that you can lay it out as a meat rectangle, and smear it with a panade of panko moistened with heavy cream seasoned with black pepper, touch of rosemary, some thyme, some cracked juniper berries and brandy soaked raisins and other dried fruit. Roll it up and tie it back into a roast shape with cooking twine. Brown it gently on all sides and pop into a small roasting pan with a bottle of woodchuck apple cider to gently braise until tender.
Just saw Steven Raichlan make German Barbecue with this cut on his PBS show.
If you can’t Rotisserie grill it, I’m sure it would be just as good roasted- I just like the simple and delicious idea of butterflying it and stuffing it with onions and garlic.
That doesn’t look like a particularly tender cut of pork. If you want to do something easy and foolproof, crock pot that sucker.
Slather it with something sweet, tangy and not too spicy like mojo criollo for instance. Or lime juice and honey. Choose your herbs and spices. Coriander’s not bad. Maybe some cilantro. It all depends. Stay away from rosemary; save it for your mystery cut of lamb.
Toss in some sliced onion. Throw a bunch of garlic cloves in there too. After they’re done, you’ll get all the sweetness and flavor of onion and garlic without the sharpness.
Just keep the liquid to a minimum, otherwise you’ll (ironically) end up with dry meat, but the sauce will be fantastic. The meat should be sitting in a very shallow puddle, if that.
You want the meat to roast until you can shred it with a fork. This could take four hours, maybe eight. There’s a long window of success, but the slower the better.
If you’re patient, you’ll be rewarded with succulent pork tenderness. You can pick out the garlic cloves and spread them on toast points or your favorite sandwich bread, or mash them into the drippings to make a sauce. I’ll usually just shred them along with the pork.
Make pork tacos now. Or roll the pork into a burrito with beans and rice. Or make instant barbecue pork sandwiches with a dollop of your favorite sauce. I’ve even made some kick-ass pork ramen noodle soup.
It’s easy once you turn the pork into a condiment.
I like leftover pork roast better than first-time-around pork roast. After I cook it (usually just in the crock) I make noodles stovetop. Then take the leftover pork, leftover pork juice from the crock, toss it all into a roasting pan with the drained noodles. Salt, pepper, and brush the pork with a little BBQ. Then roast it until the BBQ is set and the noodles are nice and chewy.
Mmmm. I love me some roasted noodles.
If it’s a boneless Rib Roast then it is very likely A pork loin roast, probably the same hunk of meat that they cut the popular, tender, but very lean, “boneless pork chops”. The ones that are usually thin cut and seem ubiquitous and have practically replaced old fashioned bone in pork chops. It will probably be tender if not a bit lean.
But yeah, probably make a good taco filling carnitas in the crockpot. At a lot of the Taco Joints around here, one of the newer introduced items that has come along with the fajita craze, and one of my personal favorites, is a pork Carnita Fajita offering. It’s basically slow cooked shredded pork with a spicysauce of the same, or a similar cut served fajita style on the sizzling platter with onions and peppers… smells so good, even better than the usual steak or chicken, because it’s pork… naturally.
Personally, I’d probably cover it with chopped onions, maybe some minced garlic, and barbecue sauce and put it in a very slow oven for a few hours. No higher than 300 F, and I really can’t be specific about the time, I’d just check it and turn it now and then. I’ve done this in the past, and it comes out absolutely delicious. Serve with coleslaw and some form of apples.
For years, I’d just throw a pork roast in the crock pot. I usually bought the cheap-o shoulder, and letting it cook all day guaranteed tender meat, and I could always think of a zillion ways to use leftover pork.
Then my sister-in-law gave me a GREAT idea! Pour a can of sauerkraut over the pork roast in the crock pot, then cook it as usual. The acid in the kraut tenderizes the meat, and then the meat juices give extra flavor to the kraut.
If you have non-sauerkraut kids (there’s always at least ONE in the bunch), there is no “krauty” flavor to the meat. Just scrape off the kraut and serve to the kid. There won’t be ANY complaints, and the meat is tender, juicy, and flavorful.
~VOW
Yup. I’d marinade it in Dale’s for 2-3 hours, then fire up the grill. Cook for maybe 10 minutes on a side, with the lid down. Comes out tender and juicy.
And many people think… but that’s too fancy… I don’t have any sizzling platters. DK, yo must be crazy. To that I say, you got a Frying Pan or Skillet don’t ya?.. cast iron is the best, but not necessary. Heat that sucker up, add some oil and thinly sliced onions and green peppers, the carnitas and their juices and spices, plonk that sucker in the middle of the table with some warmed flour tortillas, condiments, and hot sauce … and damn, … it’s the best, because some of the carnitas towards the bottom kind of dry out and get a bit “crispy” from the sizzler.