I have a pork roast that I’d like to cook. Usually, I stick it in the Crock Pot, but for some reason, it doesn’t really sound appealing.
So, what’s your favorite way to cook a pork roast?
I did Alton Brown’s “Dry Aged Standing Rib Roast with Sage Jus” and it was amazing.
Sorry. I usually Crock-Pot mine. In fact, I did one on Monday. Tossed in some carrots, potatoes, onions and mushrooms, spices (try Penzey’s Kracow Nights), a couple of cans of beer and some BBQ sauce. Plop in the roast, set on medium and come back Tuesday to eat.
If that isn’t what I feel like, I’ll usually slit the roast in a few places, shove in some rosemary and/or garlic cloves, wrap it in foil and grill the sucker on the Weber.
I like it in the slow-cooker too. Just throw it in with a bunch of barbecue sauce and some peppers and onions, maybe a little broth. When it’s done (I dunno, a few hours), shred it with a couple of forks, mix it all up, and pile it on hamburger buns with some coleslaw, maybe a slice of cheese. I could eat that every day.
I do that every Xmas with a rib roast; never tried it with pork. I’ll have to try that sometime.
The OP doesn’t mention what cut of pork roast–different cuts require different methods. A loin does better in the oven, whereas a cheaper cut (shoulder, Boston butt etc.) is perfect for the crockpot method.
For oven roasting, try some Caribbean jerk seasoning–great on a loin roast! Or this recipe–easy and dee-lish! I’ve done it for family Easter dinner and got rave reviews!
Baked apples and/or nicely cooked red cabbage. And beeeeer. Yum!
Boneless shoulder butt roast needs to be sliced lengthwise into two chunks about 2-3 inches thick, the top parts scored into 2 inch squares about half an inch deep, then liberally coated with a smashed garlic paste (made in a mortar and pestle, no newfangley food processors allowed) made from fresh garlic cloves, kosher salt, fresh oregano and olive oil then roasted until the top is all crusty and the insides all tender. Served with roasted potato chunks and maybe a nice spinach salad. Or with twice baked potatoes.
I take and coat it liberally with garlic and ginger, place in the oven at 325 degrees for about 2 hours. Leftovers are equally delicious stir fried with vegetables.