Best Slow Roasted Spiced Pork Recipes

SLOW-ROASTED SPICED PORK

Steps:

• Preheat the oven to 300 degrees F. Test your oven with an oven thermometer to be sure it's accurate!
• Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen 1/2-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.
• Place the garlic, onion, jalapeno, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tablespoon salt, and 1 1/2 teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2 1/2 hours, remove the foil, and roast for another 4 to 4 1/2 hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
• Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side.

ANGELA'S SLOW ROASTED GINGER PORK + SPICED APPLE SAUCE

Steps:

• 1. Preheat the oven to 220C/425F/Gas mark 7. 2. Place the pork skin-side up on a rack over a roasting tin. Place the garlic and ginger in a pestle and mortar or food processor and pound or process until you get a rough paste then mix in the oil and vinegar. Rub the paste all over the scored skin of the pork. Place in the preheated oven and cook for 30 minutes. 3. Remove the pork from the oven, reduce the temperature to 150C/300F/Gas 2. Turn the pork over with the skin side down on the rack and return to the oven and cook for 4-5 hours. 4. Remove from the oven and turn up to the highest setting 220C/425F/Gas 7. Turn the pork over to the crackling side on the rack and roast in the hot oven for the final 20 minutes to crisp up the crackling. Leave to stand for 10-15 minutes before carving. 5. To serve, cut away the crackling with a sharp knife and break it up into pieces then carve the meat. It should be very tender and succulent. 6. For the sauce, put the apples in a pan with the butter, water, vinegar and spices. Cover and cook until softened but chunky. Add sugar to taste.

SLOW-ROASTED SPICED PORK

Steps:

• Preheat oven to 300 deg. Check oven with oven thermometer to make sure it is accurate.
• Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern, With a small paring knife, make a dozen 1/2 inch deep cuts in the top and sides of the roast.
• Place the garlic, onion, jalapeno and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tbl salt and 1 1/2 tsp pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate.
• Rub the mixture all over the pork, including sides and bottom. At this point, you can refrigerate the roast, for up to 24 hours.
• Place roast in a large roasting pan, fat side up.
• Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil.
• Roast for 2 1/2 hours; remove foil and roast for another 4 to 4 1/2 hours, until the pork is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
• Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 20 minutes. Slice, sprinkle with salt, and serve with lime wedges.