EASY RECIPE FOR PORK RECIPES

EASY ROASTED PORK RECIPE | ALLRECIPES

Easy Roasted Pork Recipe | Allrecipes image

Delicious, easy pork roast that everyone raves about.

Provided by Denise Jo Garner

Categories Meat and Poultry Pork

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 4

Ingredients

? cup packed light brown sugar
¼ cup cinnamon applesauce
1?½ teaspoons ground ginger
2 pounds boneless pork loin roast

Steps:

Preheat oven to 325 degrees F (165 degrees C). Lightly flour an oven bag.
In a small bowl, blend brown sugar, applesauce, and ginger.
Place pork roast in the prepared oven bag. Pour the brown sugar mixture over the roast. Seal bag, and cut several small slits in the top.
Cook the roast 1 hour in the preheated oven, or until the internal temperature has reached 145 degrees F (63 degrees C).

Nutrition Facts : Calories 402.1 calories, CarbohydrateContent 26.4 g, CholesterolContent 95.3 mg, FatContent 19 g, FiberContent 0.2 g, ProteinContent 29.9 g, SaturatedFatContent 6.6 g, SodiumContent 83.4 mg, SugarContent 25.5 g

PLEASINGLY EASY PULLED PORK RECIPE | RACHAEL RAY | FOOD ...

Pleasingly Easy Pulled Pork Recipe | Rachael Ray | Food ... image

Pulled pork, in its simplest and fastest of slow-cooked methods, begins with boneless pork shoulder. The top of a pork shoulder is referred to as a "butt" or "Boston butt" BUT it is shoulder meat nonetheless. It was shipped in barrels at one time, and it was buttressed up the sides of the barrels, as the fable goes. The higher the cut the fattier the meat; if you want to remove fat from pulled pork, make it a day ahead to cool it and skim.

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 4 hours 0 minutes

Cook Time 25 minutes

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

4 pounds boneless pork shoulder
About 1 tablespoon pimenton (smoked paprika)
About 1 tablespoon kosher salt
About 1 1/2 teaspoons (half a palm full) granulated garlic
About 1 1/2 teaspoons (half a palm full) granulated onion
About 1 1/2 teaspoons (half a palm full) dried oregano or marjoram
About 1 1/2 teaspoons (half a palm full) coarse black pepper
3 tablespoons neutral oil such as olive oil (NOT EVOO), safflower oil or canola oil
12 ounces (1 1/2 cups) lager, white wine or organic cloudy apple cider
1 1/2 cups chicken stock or bone broth
Barbecue Sauce, optional, recipe follows
2 tablespoons neutral oil
1 small onion, finely chopped
1 jalapeno or serrano pepper, finely chopped
4 cloves garlic, chopped
Salt and pepper
1/2 cup cider or white vinegar
About 1 1/2 cups organic ketchup or tomato sauce
About 1/4 cup Worcestershire sauce
About 3 tablespoons light brown sugar
About 2 tablespoons cayenne pepper sauce, such as Frank's RedHot

Steps:

Preheat oven to 300 degrees F, rack 1 rung below center.
Bring pork to room temperature, about 30 minutes, and pat dry.
Combine paprika, salt, garlic, onion, oregano or marjoram and pepper in a bowl, then coat meat evenly, rubbing mixture into meat.
Heat a large Dutch oven over medium-high heat with oil, 3 turns of the pan. When oil ripples and smokes, add the meat and brown on all sides, 8 to 10 minutes total. Add beer, wine or cider and reduce a minute or so, then add stock. Cover and place in oven. Cook 3 hours until very tender, then shred meat with tines of 2 forks, removing larger pieces of fat or connective tissue as you work. Stir meat and drippings together with Barbecue Sauce, if using.
Heat oil in medium saucepot or skillet over medium to medium-high heat. Add onions, chile, garlic, salt and pepper, then soften 5 to 6 minutes. Add vinegar and reduce 1 to 2 minutes, then add ketchup or sauce, Worcestershire, brown sugar and hot sauce. Simmer over low heat for flavors to combine. Add to pork and drippings and combine.

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