Best Slow Roasted Pork With Kumquats Recipes

Fall-Apart-Tender Slow-Roast Pork Butt image

Provided by Kittencalrecipezazz

Categories Pork

Time 4h10m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 (4 lb) pork shoulder butt, roast
whole garlic clove (optional, use as many as desired)
1/3 cup Lea & Perrins Worcestershire Sauce
3/4 cup light brown sugar
1 1/4 cups unsweetened apple juice
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper (or to taste)

Steps:

Make small slits all over the roast then insert a whole garlic clove into each slit (this is only optional).
Place the roast in a greased casserole dish with a lid.
Sprinkle the roast on all sides with Worcestershire sauce.
Let sit at room temperature for 1-1/2 hours.
After 1-1/2 hours spoon any Worcestershire sauce (if any) back on the roast that has accumulated on the bottom of the casserole.
Using hands press the brown sugar well into the meat on all sides making certain to adhear the sugar to the meat.
Pour the apple juice into the bottom of the casserole.
Cover tightly.
Preheat oven to 425 degrees F for 15 minutes.
Place the roast in the oven and immediately reduce the temperature down to 200 degrees F.
Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).
Stir the salt and black pepper into the juice (do not omit the salt!).
Slice meat as desired.

Roasted Pork Tenderloin with Kumquat-Jalapeño Marmalade image

Yield Makes 6 servings

Number Of Ingredients 10

2 cups kumquats, stemmed, quartered, seeded
3 tablespoons vegetable oil, divided
4 small shallots, chopped (about 1/2 cup)
1 medium Granny Smith apple, peeled, seeded, chopped (about 1 cup)
3 tablespoons minced seeded jalapeño chiles, divided
1/2 cup dried apricots, chopped
3/4 cup water
3/4 cup sugar
3/4 teaspoon kosher salt
2 1-pound pork tenderloins

Steps:

Using on/off turns, finely chop kumquats in processor (do not puree). Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots, apple, and 1 tablespoon jalapeño. Cook until shallots are soft, stirring frequently, about 4 minutes. Add chopped kumquats, apricots, 3/4 cup water, sugar, and 3/4 teaspoon salt. Bring to boil, stirring until sugar dissolves. Boil until mixture thickens, about 6 minutes. Transfer marmalade to small bowl. Stir in remaining 2 tablespoons jalapeño. (Can be made 1 day ahead. Cool, cover, and chill. Rewarm before serving.)
Preheat oven to 350°F. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet; brown on all sides, about 10 minutes total. Transfer skillet to oven; roast pork until thermometer inserted into center registers 145°F, about 15 minutes. Remove pork from oven; let stand 10 minutes.
Cut pork into 1/2-inch-thick slices. Serve with warm marmalade.