BASIC PORK ROAST RECIPE RECIPES

Name: Porchetta Pork Roast
Total time: 12 h
Yield: 8 to 12 servings
Ingredients: 1 (7- to 8-pound) bone-in, skin-on pork shoulder roast, or a 6- to 7-pound boneless roast, fat trimmed to 1/4-inch thickness; 1/4 cup chopped fennel fronds; 1/4 cup chopped fresh rosemary; 2 teaspoons chopped fresh sage leaves; 5 garlic cloves, grated or mashed to a paste; Finely grated zest of 1 lemon; 1 1/2 tablespoons kosher salt; 1 teaspoon fennel seed; 3/4 teaspoon red pepper flakes; 1/2 teaspoon black pepper; 1/4 cup extra-virgin olive oil

PORCHETTA PORK ROAST RECIPE - NYT COOKING

Porchetta Pork Roast Recipe - NYT Cooking image

This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don’t need to de-bone a whole pig). The only potentially tricky part is scoring the skin. If you are buying the meat from your butcher you can have them do it for you. Or, use your sharpest knife or a razor blade. It’s worth the effort for the amber-colored cracklings it produces. The recipe feeds a crowd, so make it for a large gathering. Or plan on leftovers, which make excellent sandwiches for lunch the next day.

Provided by Melissa Clark

Total Time 12 hours

Yield 8 to 12 servings

Number Of Ingredients 11

Ingredients

1 (7- to 8-pound) bone-in, skin-on pork shoulder roast, or a 6- to 7-pound boneless roast, fat trimmed to 1/4-inch thickness
1/4 cup chopped fennel fronds
1/4 cup chopped fresh rosemary
2 teaspoons chopped fresh sage leaves
5 garlic cloves, grated or mashed to a paste
Finely grated zest of 1 lemon
1 1/2 tablespoons kosher salt
1 teaspoon fennel seed
3/4 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil

Steps:

Score skin and fat all over pork, taking care not to cut down to the meat.
In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. If using a boneless roast, tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. (Bone-in roasts will take longer than boneless ones.)
Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.

Nutrition Facts : @context http//schema.org, Calories 505, UnsaturatedFatContent 21 grams, CarbohydrateContent 2 grams, FatContent 35 grams, FiberContent 1 gram, ProteinContent 42 grams, SaturatedFatContent 11 grams, SodiumContent 777 milligrams, SugarContent 0 grams, TransFatContent 0 grams

MOM'S GARLIC PORK ROAST RECIPE: HOW TO MAKE IT

Mom's Garlic Pork Roast Recipe: How to Make It image

Mom cooked for 11 children, so her menus usually featured basic, simple foods. But on New Year's Day, she always treated us to this special pork roast. All of us kids agree this was our mom's best meal! — Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 25 minutes

Prep Time 10 minutes

Cook Time 01 hours 15 minutes

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1/2 cup chopped celery
1/2 medium green pepper, finely chopped
1/2 cup thinly sliced green onions
8 garlic cloves, minced
1 bone-in pork loin roast (5 pounds)
1 teaspoon salt
1/4 teaspoon cayenne pepper

Steps:

Preheat oven to 350°. In a small bowl, mix celery, green pepper, green onions and garlic., Place roast in a roasting pan, fat side up. With a sharp knife, make deep slits into top of roast, cutting between ribs. Fill slits with vegetable mixture. Sprinkle roast with salt and cayenne., Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 1-1/4 to 1-1/2 hours. Remove roast from oven; tent with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 298 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 114mg cholesterol, SodiumContent 399mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 40g protein. Diabetic Exchanges 5 lean meat.

More about "basic pork roast recipe recipes"

PORCHETTA PORK ROAST RECIPE - NYT COOKING

This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don’t need to de-bone a whole pig). The only potentially tricky part is scoring the skin. If you are buying the meat from your butcher you can have them do it for you. Or, use your sharpest knife or a razor blade. It’s worth the effort for the amber-colored cracklings it produces. The recipe feeds a crowd, so make it for a large gathering. Or plan on leftovers, which make excellent sandwiches for lunch the next day.
From cooking.nytimes.com
Reviews 5
Total Time 12 hours
Calories 505 per serving

Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.

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MOM'S GARLIC PORK ROAST RECIPE: HOW TO MAKE IT

Mom cooked for 11 children, so her menus usually featured basic, simple foods. But on New Year's Day, she always treated us to this special pork roast. All of us kids agree this was our mom's best meal! — Ruby Williams, Bogalusa, Louisiana
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 25 minutes
Category Dinner
Calories 298 calories per serving

Preheat oven to 350°. In a small bowl, mix celery, green pepper, green onions and garlic., Place roast in a roasting pan, fat side up. With a sharp knife, make deep slits into top of roast, cutting between ribs. Fill slits with vegetable mixture. Sprinkle roast with salt and cayenne., Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 1-1/4 to 1-1/2 hours. Remove roast from oven; tent with foil. Let stand 15 minutes before carving.

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