OVERNIGHT PORK ROAST WITH CABBAGE RECIPE | ALLRECIPES
This is a delicious pork loin and cabbage recipe, topped with mashed potatoes! Well worth the effort that needs to go into it. Make sure you have a meat thermometer handy for this one! Substitute sauerkraut for the cabbage for that Old World touch!
Provided by MARBALET
Categories Main Dishes Pork Pork Roast Recipes
Total Time 25 hours 0 minutes
Prep Time 1 hours 0 minutes
Cook Time 1 hours 0 minutes
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- In a small bowl, combine 2 teaspoons of the crushed caraway seeds, garlic, salt and ground black pepper. Rub the pork with the dry rub mixture, cover and refrigerate for 24 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add the onion, carrots, bay leaves, 1 teaspoon of the crushed caraway seeds and salt and pepper to taste. Saute for 8 minutes, or until vegetables are tender. Transfer this to a 10x15 inch roasting pan.
- In the same skillet over high heat, combine 1/2 tablespoon of the olive oil, half (1 1/4 pounds) of the cabbage, and 1/2 teaspoon crushed caraway seeds. Saute, stirring often, until this cooks down, about 5 to 10 minutes. Transfer this to the roasting pan and repeat with another 1/2 tablespoon of oil, the remaining half (1 1/4 pounds) of the cabbage, and the remaining crushed caraway seeds. Once cooked down, transfer this to the roasting pan.
- Heat the remaining olive oil in the same skillet over medium high heat. Place the pork loin in the heated oil and brown well on all sides. Set the roast on top of all the vegetables in the roasting pan. Add the beer and molasses to the skillet and bring to a boil, scraping up all the browned bits on the bottom of the skillet. Pour this and the broth over the pork roast and vegetables. Season with salt and pepper to taste.
- Bake at 350 degrees F (175 degrees C) for 45 minutes. Turn pork over and bake until the internal temperature of the pork reaches 145 degrees F (63 degrees C). At this point, remove the pan from the oven and let the pork sit on a cutting board for 5 minutes. Then slice the pork into serving size pieces. Discard the bay leaves. Return the sliced pork to the pan resting over the vegetables. Top off with the mashed potatoes.
- Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until potatoes are lightly browned.
Nutrition Facts : Calories 420.9 calories, CarbohydrateContent 33.7 g, CholesterolContent 73.4 mg, FatContent 18.1 g, FiberContent 6.8 g, ProteinContent 29 g, SaturatedFatContent 5.6 g, SodiumContent 711.9 mg, SugarContent 9.3 g
OVERNIGHT SLOW ROASTED PORK RECIPE - FOOD.COM
For that feast you are planning! This makes the most meltingly tender pulled pork. This calls for a whole shoulder, but I have done this with a Boston Butt(with skin on) with good results. From Jamie Oliver.
Total Time 1
Prep Time 1 hours
Cook Time 9 hours
Yield 20-30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to maximum.
- Smash fennel seeds with salt in a mortar and pestle until fine.
- Put the veggies, garlic, and thyme sprigs into a large roasting tray.
- Pat shoulder with olive oil and put on top of the veggies. It is IMPERATIVE that it covers all the veggies, or they will burn, and your sauce will not work.
- If you use a Boston Butt be sure to reduce cooking time!
- Massage with the powdered fennel, rubbing into the scores.
- Put into max heated oven for 20-30 minutes, or until it is beginning to color, then turn down to 250F and cook for 9-12 hours or until you can pull it with a fork (198 internal temp).
- Tip all the wine into the roasting tray and let it cook for another hour until you have a nice thick sauce.
- Remove and let rest for a half hour, before moving to a very large cutting board.
- Mash up the veggies in the tray with a potato masher. Add chicken stock, and boil until you have a nice gravy. You may need to thicken it.
- Serve with braised greens, baked beans and the lovely gravy. Yum!
Nutrition Facts : Calories 652.3, FatContent 45.4, SaturatedFatContent 15.7, CholesterolContent 177.8, SodiumContent 567.1, CarbohydrateContent 7.3, FiberContent 1.5, SugarContent 1.9, ProteinContent 44.3
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- Preheat your oven to maximum. Smash the fennel seeds with the salt in a pestle and mortar until fine. Put the roughly chopped vegetables, garlic, and thyme sprigs into a large roasting pan. Pat the pork shoulder with olive oil and sit it on top of the vegetables. Now massage all the smashed fennel seeds into the skin of the pork, making sure you push them right into all the scores to maximize the flavor. Put the pork in your preheated oven for 20 to 30 minutes or until it's beginning to color, then turn your oven down to 250 degrees F and cook the pork for 9 to 12 hours, until the meat is soft and sticky and you can pull it apart easily with a fork. Tip all the wine into the roasting tray and let it cook for another hour to give you a perfect sauce. Once the pork is out of the oven, let it rest for half an hour before removing it to a large board. Brush off any excess salt from the meat, then mash up the veg in the pan using a potato masher. Add the stock to the roasting pan, put it on the heat, and boil until you have a lovely, intensely-flavored gravy (you can thicken it with a little sieved flour if you like). The pork is great served with some good cranberry beans, braised greens, your roast veg mash, and tasty sauce.
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Reviews 4.3
Total Time 4 hours 15 minutes
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Calories 410 calories per serving
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