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Best Pork Roast Recipes

Best Pork Roast Recipes

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Top Rated Pork Roast Recipes

This dish is indulgent, there's no doubt about it. But, for an intimate dinner party or a particularly chilly evening, this cozy meal is worth the splurge. In theory a bacon-wrapped pork loin seems rustic and a little rough around the edges, but roasting the pork on a bed of sliced apples and finishing it with sprigs of fresh thyme makes for an extra-special presentation that's sure to impress.Click here to see the Bacon: It's What's for Dinner story.

These delicious sliders are made from juicy pork covered in BBQ sauce. Best of all, this slow cooker recipe can be made into a freezer meal!Recipe courtesy of Karrie Truman, Happy Money Saver.

Tender pork shoulder is the star in The Cheesecake Factory's take on this traditional Mexican breakfast dish.Recipe courtesy of The Cheesecake Factory

Peaches and pork naturally go hand in hand, and nobody does it better than Matt Abdoo of the Pig Bleeker restaurant. Keep in mind that you have to brine the chops the day before so give youself a little time to prepare with this one.

This meaty pressed pork-stuffed Cuban sandwich with Swiss cheese and mustard makes a great lunch or dinner with a Cuban twist. If you can't find Cuban bread, Italian will work almost as well. Good-quality pickles will make the sandwich even better, and a few slices of salami will add a salty kick.

Jerk roast pork with spiced apple sauce

Give roast pork a sensational Jamaican twist with a fiery jerk seasoning. This easy roast recipe uses a ready-made jerk paste so it's packed with flavour but requires minimal effort. Serve with a spiced apple sauce for an exciting take on a traditional Sunday roast.

  1. Preheat the oven to gas 9, 240°C, fan 220°C. Put the shallots cut-side down in the bottom of a roasting tin, then lay the pork, rind-side up, on top. Rub the jerk paste into the pork rind and press into the cuts. Drizzle the pork with the oil and season. Roast in the oven for 20 minutes.
  2. Reduce the oven temperature to gas 4, 180°C, fan 160°C and roast for a further hour (or 30 minutes per 500g if you have used a different sized joint), or until the juices run clear. If the jerk paste starts to blacken, cover the meat with tin foil. Once cooked, put the pork on a plate, cover with foil, and rest for 30 minutes.
  3. For the apple sauce, put all the ingredients (the chilli will add a fiery heat, omit it if you prefer a milder sauce) into a saucepan with a splash of water. Cook over a medium heat for 10-15 minutes, stirring occasionally, until the apples have completely broken down and are soft.
  4. Remove from the heat and allow to cool slightly before transferring to a blender and pulse until smooth. For a slightly chunkier sauce, serve without blending.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

How To Make The Best Smoked Pork Roast

I like to start by brining the pork roast before smoking. I brine it with just simple ingredients. Let it soak in overnight. This gives the meat that extra flavor.

The rub that I used for this recipe is very simple. No exotic ingredients, just 5 basic spices that you already have in your pantry. Coat the meat generously.

I used hickory wood for this recipe, but you can add any type of wood that you prefer such as apple or oak.

Start early in the morning as this recipe takes 8 hours to complete. Believe me, it is worth the wait!

Air Fry for 45-55 minutes at 360°F

With our pork loin roast all rubbed up with seasoning, it&rsquos time to cook. Preheat the air fryer for 5 minutes at 360°(F). Then place the roast inside the air fryer with the fat cap side up. Set it to air fry for 360°(F) for 45 minutes. Turn it halfway through cooking. We want an internal temperature of 145°-160°(F). Use an instant read thermometer and check for an internal temperature of at least 140°. I say 140° because the roast will continue to cook when you take it out of the air fryer. If it&rsquos not yet 140°, let it continue to cook for another 5-10 minutes.

17 Roast Pork Recipes from Around the World

Todd Coleman

From crispy yet luscious siew yoke to bone-in pork shoulder cooked until meltingly tender, nothing satisfies like roast pork. Here are 17 global recipes for everything from shoulder to loin to belly, to take you through Sunday suppers for all of winter.

Mojo-Marinated Pork Shoulder Roast (Pernil Asado Con Mojo)

Pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe. Get the recipe for Mojo-Marinated Pork Shoulder Roast (Pernil Asado Con Mojo) »

Crispy Roast Pork (Siew Yoke)

With a luscious interior and perfectly crisp crackling, this is everything roast meat should be. Get the recipe for Crispy Roast Pork (Siew Yoke) »

Braised Pork Roast with Root Vegetables (Schweineschmor-braten mit Rübengemüse)

Juniper berries and caraway seeds give braised pork a floral, woodsy flavor. Wrapping it in bacon keeps the meat moist. Get the recipe for Braised Pork Roast with Root Vegetables (Schweineschmor-braten mit Rübengemüse) »

Crispy Philippine Slow-Roasted Pork Belly (Bellychon)

“This is my modern take on the traditional Lechon, which is a whole roasted pig. While many of us don’t have the space or equipment to roast a whole pig on a spit over coals, this recipe gives you the ability to recreate the idea and flavors.” – Leah Cohen of Pig & Khao Get the recipe for Crispy Philippine Slow-Roasted Pork Belly (Bellychon) »

Slow-Roasted Pork Shoulder with Parsley Bagna Cauda

This hearty pork roast, rubbed with coriander, thyme, and allspice, gets a shot of brightness from a vinegary herb bagna cauda. Get the recipe for Slow-Roasted Pork Shoulder with Parsley Bagna Cauda »

Pork Belly Gyro

Pork Belly Gyro

Roast Pork with Sinner Stuffing

A generous pour of bourbon is the secret to this juicy pork loin’s sweet fruit stuffing. Get the recipe for Roast Pork with Sinner Stuffing »

Grapefruit-and-Sugar-Rubbed Pork Tenderloin

Slathered on pork tenderloin and roasted, a marinade of grapefruit, brown sugar, and spices caramelizes to an exquisite crust.


This dish of pork loin wrapped in pork belly is wonderfully decadent.

Cubano (Cuban Ham and Cheese Sandwich)

A Cubano is a griddled white roll with Swiss cheese, boiled ham, dill pickle slices, and roasted pork.

Quinoa-Stuffed Pork Loin

Fill pork loin with a basil-scented quinoa stuffing made with grapes, pecans, and shallots.

Chilean Spice-Rubbed Pork Shanks

Chilean Spice-Rubbed Pork Shanks

Rosemary Roast Pork Loin

A whole pork loin and some rosemary, plus salt, pepper, and oil are all that’s needed for this simple centerpiece dish.

Pulled Pork Barbecue

This is an easy and tasty recipe for oven-roasted pulled pork.

Prosciutto-Wrapped Roast Pork Loin

Wrapping pork loin in prosciutto not only keeps the roast especially juicy, but it adds wonderful, salty flavor. Get the recipe for Prosciutto-Wrapped Roast Pork Loin »

Adding Onions and Apples to your pork roast

When I first made this on my own I omitted the onions because back then onions were the anti-christ of foods. Kind of like cherries. Well, yeah, cherries are still evil.

But onions, oh dear God I&rsquod rather eat cat food than anything that had a visible piece of onion in it. And for years while the pork was good, it was never &ldquolike Mom&rsquos&rdquo.

About 10 or 15 years ago I started adding in pureed onions to the mix and eventually grew to just throwing in chopped onions that yes when they were on my plate and visible I&rsquod still eat them. I actually have grown to love cooked onions.

Onions add a few things flavor-wise to this dish:

  1. It adds a deep, richer flavor. Onions, as they slow roast become sweet and almost buttery.
  2. It adds cohesion to the flavor profile. Now if you really hate onions as I did, then shred or grate them like cheese. They will honestly melt into nothing but you&rsquoll still get that amazing flavor. Trust me, you NEED them in this dish.

Apples and Pork

So apples pair beautifully with pork and onions but, I add an apple to help curb the bitterness of the sauerkraut. You won&rsquot see them but the light sweetness it adds to the dish really helps balance out the flavors. It&rsquos not necessary to add them, especially if you like a really sour/tangy kraut.

Omg the best. Reminded me of my grandmother's pernil. This is now my go to recipe. Thank you so much for sharing this recipe!

Fantastic! Included some zest from both oranges and limes as suggested. Also adjusted cook time as follows: one hour at 400, one hour at 300, then checked for internal temperature after another 30 min and it was ready. Family devoured it!

Tasted great. Only 4 hours of cook time was way too long. I took it out after 1 hour of 400 degree and 2 hours of 300 degrees and it was already a little dry. But still tasted great!

I have to delay cooking this. Should I leave it another day in the marinade or remove it from the marinade and leave on a rack in my refrigerator for a day? Thanks for any help.

Fantastic, we are still eating leftovers and loving it. We also made black beans and rice as a side. Next time we will try suggestion from other reviewer about using pork marinade to flavor beans. The leftovers can be spruced up with another delicious and easy way o prepare F&W recipe for Creamy Cilantro Lime Sauce.

@Sofiaabreudone. lid is off so that the meat can brown.

How long should I cook a 2.5 pound roast?

Recipe doesn’t say whether you cover the pot with lid or not. Can anyone confirm results with or without lid?

Oh my gosh! I have made numerous pork shoulders, grilled to the crockpot, and I honestly can say this recipe is hands down the best. I added to the recipe by adding the zest of 3 limes and oranges to the marinade. I'm forever using this recipe and I used a bone in shoulder. The meat gets better and better day by day for leftovers. It's easy and just taste fabulous. I made a side of black beans and corn using a reserved cup of marinade to go with the roast and I thought I had went to pig heaven during the meal. My hat is off to Chef Jose Enrique. He knocked it out of the park with this recipe. I must have Puerto Rican roots because that was some great eating. Try it.

Make the Best Pork Roast

Nothing beats a good, home cooked pork roast, you have to agree with me! While it may sound like a lot of work, it is actually quite easy to do it. All you have to do is rub your pork meat with olive oil and mix of spices, sear it in a pan for a couple of minutes and pop it in the oven covered with aluminum foil. That easy!

Now, before we jump to tips and recipe, you’ll have to decide what pork cut you want to go with.

There are 3 cuts that work best when roasting:

Depending on your selection, the time allowed for roasting will vary. The least amount of time (around 1 hour) is required for pork loin because the meat is so lean, will cook really fast.

The pork rack will be ready within 60-70 minutes too when roasting them.

Pork shoulder is one of those compromise options. You can have it roasted in the traditional way, around 1 hour and 30 minutes or you can choose the slow roasting process, where you cook the meat at a lower temperature for 3-4 hours.

I love pork shoulder and that’s what I have used to make this juicy Roast Pork Recipe. It has the perfect amount of fat and makes such a juicy, still pink roast.

Probably your next question is.. How do I know when the meat is cooked without having to cut it?

Well, there is no easy way around it…you’ll need a cooking thermometer to check the inside temperature. It should show 145F-150F for medium rare and close to 160F for medium done.

I like the meat medium rare as it gets out of the oven and 10 minutes for resting would be just perfect to get that juicy, tender pork roast on your plate.

Slow-Cooker Pork Roast Recipe

A boneless pork loin is a great choice for an inexpensive and delicious meal. Be careful to read the package label when shopping and don&rsquot bring home a pork tenderloin, which also has its own delicious applications. While similar, pork loins and pork tenderloins are very different. Cut from different parts of the animal, pork tenderloin is thin and small (sometimes two will be packaged together), while a pork loin is wide enough that you can cut steak-like pieces from it. They are also cooked differently. Tenderloins are best cooked quickly over fairly high heat while a pork loin works well when slow-roasted, grilled, or cooked in the slow cooker. The key to a juicy, succulent pork loin? Don&rsquot overcook it. Pork loin is naturally lean and, in this easy slow-cooker recipe, may get done faster than the vegetables. Once the thickest part of the roast reaches 135°F, remove from cooker cover with foil until vegetables are ready. Be sure and cut the vegetables in the recommended size this will ensure they all finish up at the same time.