COOKING LIGHT PORK ROAST RECIPES

Name: Honey-Baked Pork Roast
Total time: 4 h 15 min
Yield: Serves 16 (serving size: about 3 oz. pork and about 2 1/2 tsp. sauce)
Ingredients: 1 (5-lb.) bone-in pork picnic half roast; 6 1/2 tablespoons honey, divided; 1/4 cup packed brown sugar; 2 teaspoons kosher salt; 1 teaspoon black pepper; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/3 cup canola mayonnaise; 1/4 cup Dijon mustard; 1/4 cup apple cider vinegar; 3/8 teaspoon ground red pepper

HONEY-BAKED PORK ROAST RECIPE | COOKING LIGHT

Honey-Baked Pork Roast Recipe | Cooking Light image

Instead of the traditional cured ham that’s full of sodium and nitrates, bake the flavors of honey-baked ham into a pork picnic roast. The meat slowly roasts so that the sugar-honey spice rub bakes into a shellac-like crust. And the roast slices like ham, with firm but juicy slices that go perfectly with a simple honey-mustard sauce. We use a skin-on picnic roast here, which is cheaper than a Boston butt roast—making the holiday a little more affordable. Use a sharp knife to remove the skin, but leave the fat layer on to insulate the meat as it cooks.

Provided by Ann Taylor Pittman

Total Time 255 minutes

Yield Serves 16 (serving size: about 3 oz. pork and about 2 1/2 tsp. sauce)

Number Of Ingredients 12

Ingredients

1 (5-lb.) bone-in pork picnic half roast
6 1/2 tablespoons honey, divided
1/4 cup packed brown sugar
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/3 cup canola mayonnaise
1/4 cup Dijon mustard
1/4 cup apple cider vinegar
3/8 teaspoon ground red pepper

Steps:

Preheat oven to 300°F. Trim tough outer skin layer from pork, leaving as much fat as possible intact. Discard skin. Rub 2 1/2 tablespoons honey over pork. Combine sugar, salt, pepper, cinnamon, ginger, and cloves in a bowl; rub mixture evenly over all sides of pork. Place pork, fat side up, in a foil-lined broiler pan. Bake at 300°F until a thermometer inserted in thickest portion registers 170° to 180°F, about 3 to 3 1/2 hours. Remove from oven; let stand 15 minutes before cutting into thin slices. Combine remaining 1/4 cup honey, mayonnaise, and remaining ingredients; serve sauce with pork.

Nutrition Facts : Calories 277, CarbohydrateContent 12 g, CholesterolContent 70 mg, FatContent 16.7 g, FiberContent 0.0 g, ProteinContent 19 g, SaturatedFatContent 5.7 g, SodiumContent 422 mg, SugarContent 10 g

SLOW-COOKED BBQ PORK ROAST RECIPE | COOKING LIGHT

Slow-Cooked BBQ Pork Roast Recipe | Cooking Light image

Thanks to the slow cooker, fall is our new favorite season for barbecue. A pork roast, smothered in a spice rub and nestled in a ketchup-and-vinegar-laced liquid, becomes meltingly tender and saucy. Pile onto buns for game day sandwiches; serve over creamy grits with braised greens; or spread over sweet potato fries, bake, and load with your favorite toppings for Southern-inspired nachos. Let the cooking liquid cool—either at room temp or in a bowl in the fridge—before skimming so that the fat solidifies on top and is easier to remove.

Provided by Adam Hickman

Total Time 510 minutes

Yield Serves 10 (serving size: about 3 oz. pork)

Number Of Ingredients 14

Ingredients

2 tablespoons dark brown sugar
2 teaspoons paprika
1 teaspoon black pepper
1 teaspoon ground cumin
3/4 teaspoon ground red pepper
1/2 teaspoon ground coriander
1 (4 1/2-lb.) bone-in pork shoulder roast (Boston butt), trimmed
1 tablespoon canola oil
1 cup finely chopped white onion
1 tablespoon finely chopped garlic
1/2 cup unsalted chicken stock
1/2 cup unsalted ketchup
1/4 cup apple cider vinegar
1 teaspoon kosher salt

Steps:

Combine first 6 ingredients in a bowl. Reserve 2 tablespoons spice mixture. Rub remaining spice mixture evenly over pork, pressing to adhere. Heat oil in a large Dutch oven over medium-high. Add pork to pan; cook 15 minutes, turning to brown on all sides. Place browned pork in a 5- to 6-quart electric slow cooker. Add onion and garlic to Dutch oven; sauté 3 minutes. Add stock to pan, stirring bottom to scrape up browned bits. Remove pan from heat; stir in reserved 2 tablespoons spice mixture, ketchup, and vinegar. Pour stock mixture over pork in slow cooker. Cover, and cook on low 7 1/2 to 8 hours or until tender. Place pork on a cutting board; let stand 20 minutes. Skim fat from cooking liquid; reserve 1/4 cup liquid. Shred pork into large pieces, discarding bones and fat. Place pork in a bowl; add reserved 1/4 cup cooking liquid and salt; toss to combine.

Nutrition Facts : Calories 193, CarbohydrateContent 10 g, FatContent 8 g, FiberContent 1 g, ProteinContent 20 g, SaturatedFatContent 2 g, SodiumContent 269 mg, SugarContent 7 g, UnsaturatedFatContent 5 g

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