Best Dans Fallin Apart Pork Pot Roast With Cracked Pepper Gravy Recipes

CHEF JOHN'S GARLIC-STUDDED ROAST PORK

Chef John's Garlic-Studded Roast Pork image

Garlic-studded, herb-rubbed pork shoulder is such a great cut of meat. I cooked it in a pan without liquid, without covering it, and without cooking it at a really low temperature. I didn't want it to be falling apart and wet; I wanted it to be solid, chewy and crusty.

Provided by Chef John

Categories Main Dish Recipes Pork Pork Roast Recipes

Time 12h35m

Yield 6

Number Of Ingredients 12

Ingredients

3 ½ pounds bone-in pork shoulder roast
6 cloves garlic, halved
1 tablespoon olive oil
kosher salt and freshly ground black pepper to taste
1 tablespoon Italian seasoning
1 teaspoon dried rosemary
1 pinch cayenne pepper, or to taste
1 tablespoon olive oil
¼ cup thinly sliced baby romaine lettuce
¼ cup halved cherry tomatoes
3 tablespoons red wine vinegar
2 cups cooked white beans

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Cut about 6 holes per side into pork roast with a sharp knife and insert garlic clove halves into the holes. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
Roast in the preheated oven for 3 hours. Turn off the oven with roast inside and leave it to rest for 1 hour. Refrigerate meat overnight.
Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.
Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.
Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.

Nutrition Facts : Calories 455.5 calories, Carbohydrate 14.5 g, Cholesterol 104.1 mg, Fat 29.7 g, Fiber 3.9 g, Protein 30.6 g, SaturatedFat 9.8 g, Sodium 326.9 mg, Sugar 0.1 g

AUTUMN PORK ROAST

Autumn Pork Roast image

This pork roast is surrounded by onions and butternut squash, and baked in a savory and sweet sauce.

Provided by SJRJA

Categories Main Dish Recipes Roast Recipes

Time 1h35m

Yield 6

Number Of Ingredients 12

Ingredients

2 ½ pounds boneless pork loin
1 teaspoon garlic powder
salt and pepper to taste
2 tablespoons olive oil
½ cup dry white wine
2 cups cubed butternut squash
1 large onion, sliced
½ cup applesauce
1 tablespoon Dijon mustard
1 tablespoon soy sauce
½ cup brown sugar
½ teaspoon ground cinnamon

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.
Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.
Bake pork loin in preheated oven until it has reached an internal temperature of 145 degrees F (63 degrees C), about 1 hour. Allow to rest for 10 minutes before serving

Nutrition Facts : Calories 450.1 calories, Carbohydrate 29.8 g, Cholesterol 91.8 mg, Fat 21 g, Fiber 1.8 g, Protein 31.4 g, SaturatedFat 6.7 g, Sodium 288.6 mg, Sugar 22.3 g

FALL APART PORK ROAST

Fall Apart Pork Roast image

This is a guaranteed pleaser, whether you're cooking for two or a family. A properly roasted pork roast falls apart when you approach it with a fork. The flavors permeate the meat, filling every bite with deliciousness. This is my variation on the classic pork roast. It even reheats well in the microwave, should you have leftovers!

Provided by Obsidian468

Categories Pork

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 1/2 lbs pork roast, butt roast
1 (14 ounce) can pork broth (chicken broth is a valid substitute)
6 ounces hard apple cider
4 stalks celery
2 carrots (large)
1 bunch green onion
4 tablespoons dry rub seasonings (pick your favorite)
3 garlic cloves, jarred, minced garlic is fine (minced)
2 teaspoons onion powder
1/4 teaspoon paprika

Steps:

Preheat oven to 425 degrees F for 15 minutes.
Coat roasting pan in non-stick spray (optional - it helps in removing the roast).
Put 1/3 can of pork (or chicken) base into the bottom of the pan.
Add hard cider to the pan.
Lightly Coat pork roast in dry rub, saving about 1 tbsp for later. Choose your favorite. I used a rub called "Butt Rub", made specifically for pork.
Place roast in pan and drench with another 1/3 can of broth - discard the rest.
Chop celery and carrots into 1" long chunks (carrots may need to be halved) and add around the sides of the roast.
Chop green onions into 1/2" bits, and sprinkle around the outside of the roast, over the other veggies.
Reduce oven heat to 200 degrees.
Cover roast with aluminum foil.
Place roast in oven, and roast for 90 minutes.
After 90 minutes, baste roast, and add minced garlic, onion powder and half of the remaining dry rub to the top of the roast.
Re-cover roast and place back in the oven for another 90 minutes.
After the second 90 minutes, re-baste roast and remove foil.
Sprinkle the remaining dry rub and paprika on top of the roast.
Roast uncovered for another 30-45 minutes or until internal temperature is 170 degrees F.
Remove roast from the oven, and slice thick. Serve veggies from the roast on the side.