OLD FASHIONED PORK ROAST RECIPE RECIPES

Name: Pork Roast the Old-Fashion Way (Cast Iron Dutch Oven)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4-5 serving(s)
Ingredients: 4 -5 lbs pork roast (butt, loin, etc.); 5 garlic cloves, peeled; 1 small onion, thinly sliced; 2 cups water; 1 tablespoon Kitchen Bouquet; 2 teaspoons black pepper; 1 teaspoon salt; 1 tablespoon lard; 2 tablespoons cornstarch; 1/2 cup water

OLD FASHIONED PORK ROAST RECIPE - FOOD.COM

Old Fashioned Pork Roast Recipe - Food.com image

Very tender roast, wonderful rich gravy. Serve with mashed tatters or French fries. Wonderful as left over for hot pork sandwiches. I've made this type roast for over 50 years!

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 4-5 serving(s)

Number Of Ingredients 10

Ingredients

4 -5 lbs pork roast (butt, loin, etc.)
5 garlic cloves, peeled
1 small onion, thinly sliced
2 cups water
1 tablespoon Kitchen Bouquet
2 teaspoons black pepper
1 teaspoon salt
1 tablespoon lard
2 tablespoons cornstarch
1/2 cup water

Steps:

Pre-heat oven to 350°F.
Melt lard in cast iron dutch oven, or very heavy bottomed pot with lid, over medium high heat.
Salt and pepper all sides of pork roast.
When lard just begins to give off smell of being hot, place roast in pot.
DO NOT move it for a minute or so, then rotate it to brown all sides.
Lay garlic cloves and onion slices around the roast and stir to brown them a bit.
Mix Kitchen Bouquet into the 2 cups of water.
Pour in the water mixture.
Bring to a boil.
Cover tightly and place in lower portion of the oven.
Roast 1 hour for boneless roast; 1-3/4 hours for bone-in roast.
Half-way through roasting time turn the roast over.
Remove roast from pan and cover to keep hot.
Mix 2 Tablespoons cornstarch into 1/2 cup water.
Using a whisk, stir the cornstarch mixture into the pot drippings, breaking up the garlic cloves as you mix.
Bring to a boil, taste and season if needed with salt and/or pepper.
NOTE: Pork roast made this way is ALWAYS tender.
It makes wonderful hot pork sandwiches!
The gravy is out of this world!

Nutrition Facts : Calories 635.6, FatContent 20.1, SaturatedFatContent 6.3, CholesterolContent 316, SodiumContent 850.8, CarbohydrateContent 7.3, FiberContent 0.7, SugarContent 0.8, ProteinContent 100.3

OLD-FASHIONED PORK ROAST RECIPE - FOOD.COM

Old-Fashioned Pork Roast Recipe - Food.com image

From "Cook's Country by America's Test Kitchen," episode 105, "Autumn Supper." Boston butt is preferred for this long, slow cooking because of the fat content.

Total Time 2

Prep Time 12 hours

Cook Time 8 hours

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

4 -5 lbs boneless pork shoulder, fat cap trimmed to 1/8-inch thick
3 garlic cloves, minced
2 teaspoons ground black pepper
1 1/2 teaspoons table salt
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage leaf
1 tablespoon fennel seed, roughly chopped
2 large red onions, cut into 1-inch wedges
1 tablespoon vegetable oil (optional)
1 cup apple cider
1/4 cup apple jelly
2 tablespoons cider vinegar

Steps:

Tie the roast 3-4 times crosswise, and once lengthwise.
In a bowl, combine garlic, pepper, salt, rosemary, sage and fennel seeds. Rub this mixture well into all surfaces of roast.
Place meat in a roasting pan. Place pan, uncovered, in preheated 300°F oven for about 3 hours.
Add onion to pan around the meat. If there is not much fat in the pan, add the optional oil. Return pan to oven for 3½-4 hours more.
Transfer meat to a dish. Transfer onions to a bowl. Pour drippings into a 2-cup measure. Add water to bring up to 1½ cups. When meat has cooled to room temperature, wrap meat and onions with plastic wrap and place in refrigerator overnight along with drippings.
Remove fat from cold drippings and place in a saucepan with onions, cider, apple jelly and cider vinegar. Bring to a simmer.
Slice cold roast, and layer in baking dish. Pour ½ cup of drippings over pork. Cover dish with foil, and place in a preheated 350°F for 40 minutes until hot.
Bring drippings up to a boil and reduce for 15 minutes until dark, thick and syrupy.
Serve with mashed potatoes on the side. Pour sauce over the meat.

Nutrition Facts : Calories 624.2, FatContent 46, SaturatedFatContent 15.9, CholesterolContent 161.2, SodiumContent 600.4, CarbohydrateContent 12.1, FiberContent 1.2, SugarContent 7, ProteinContent 38.6

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