Best Braised Pork Butt With Garlic And Thyme Recipes

BRAISED PORK ROAST WITH GARLIC AND ROSEMARY

Braised Pork Roast With Garlic and Rosemary image

This is a wonderfully flavorful and moist roast that is browned briefly on top of the stove and finishes cooking in the oven. As it cooks there is time to prepare side dishes and have dinner on the table in only one hour. It is from Jeff and Jodie Morgan's "Working Parents' Cookbook." My family loves coming home to the fragrance of this dish as it cooks - and loves eating it even more! (Cooking time includes thickening the sauce.)

Provided by Acerast

Categories Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

7 garlic cloves, minced
3 tablespoons fresh rosemary, chopped or 1 tablespoon dry rosemary
2 1/2 teaspoons sea salt or 2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
5 tablespoons extra virgin olive oil
3 lbs boneless pork roast
1 1/2 cups whole milk, plus more if needed

Steps:

Preheat the oven to 400F.
In a small bowl combine garlic, rosemary, sea salt, pepper and 3 Tablespoons of the olive oil into a paste; set aside.
In a dutch oven or other oven-proof pot, heat remaining olive oil over medium heat.
Brown the pork roast on all sides, about 2 minutes per side.
Remove the pot from the heat and stir the milk into the pan juices.
Spread the garlic-rosemary paste over the top of the roast and cover the pot.
Place the pot in the oven and cook, basting occasionally with the pan juices, for 45 minutes. (If the pan juices evaporate you may add more milk, about 1/2 cup at a time.).
Check the temperature of the roast. It is ready when the thermometer regesters 155°F.
Transfer the roast to a cutting board and let rest for 5-10 minutes before carving.
Meanwhile, whisk the pan juices to break up any solids (the milk will curdle during the cooking.) If the sauce seems too thin, simmer on top of the stove over high heat for a few minutes to thicken.
Slice the roast and serve with the sauce spooned over.
Especially good with mashed potatoes, rice or egg noodles.

Nutrition Facts : Calories 612.7, Fat 34.7, SaturatedFat 10.5, Cholesterol 201, Sodium 1123.2, Carbohydrate 4.4, Fiber 0.2, Sugar 3.1, Protein 66.8

PORK ROAST WITH THYME

Pork Roast with Thyme image

This savory recipe is easy and delicious. It is my favorite recipe for cooking a pork roast. Serve with autumn apples and sweet potatoes.

Provided by Teresa C. Rouzer

Categories Main Dish Recipes Pork Pork Roast Recipes

Time 3h20m

Yield 12

Number Of Ingredients 7

Ingredients

5 pounds pork roast, trimmed
3 cloves garlic, sliced
1 teaspoon salt
½ tablespoon ground black pepper
3 bay leaves
½ cup cider vinegar
1 teaspoon dried thyme

Steps:

Preheat oven to 325 degrees F (165 degrees C).
With a small knife, pierce top of roast. Force garlic slices into the cuts. Sprinkle the roast with salt and pepper. Place bay leaves in the bottom of the roasting pan, and set roast on top of bay leaves, fat side up. Mix vinegar and thyme in a small bowl, and pour over the top of the roast.
Bake in the preheated oven 3 hours, or until an internal temperature of 145 degrees F (63 degrees C) is reached. Using a baster or spoon, baste the drippings over the roast frequently while it is cooking. Let the roast rest for 10 minutes when done before slicing.

Nutrition Facts : Calories 197.8 calories, Carbohydrate 0.6 g, Cholesterol 66.1 mg, Fat 11.2 g, Fiber 0.1 g, Protein 21.8 g, SaturatedFat 4.2 g, Sodium 246.7 mg, Sugar 0.1 g

BRAISED PORK SHOULDER

Braised Pork Shoulder image

Provided by Anne Burrell

Categories main-dish

Time 3h45m

Yield 8 servings

Number Of Ingredients 15

Ingredients

2 tablespoons coriander seeds, toasted
2 tablespoons cumin seeds, toasted
One 4-pound boneless pork picnic shoulder, sliced in half along the grain
Kosher salt
Extra-virgin olive oil
1 fennel bulb, sliced
1 large onion, sliced
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
2-inch piece fresh ginger, peeled and finely grated
2 cups dry white wine
1/4 cup Dijon mustard
3 bay leaves
1 bundle fresh thyme
3 to 4 cups chicken stock

Steps:

Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
Preheat the oven to 375 degrees F.
Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
Slice the pork and serve with onions, fennel and juices.
Wine Pairing Suggestion: Pinot Grigio