Easy (and delicious!) Pork roast

[dustin92]

A few weeks ago, a good friend of mine told me that she had tried a new recipe for a roast, and it sounded good (She used beef, but I had a houseful over the weekend and had a very large pork roast in the freezer). It was originally a slow cooker recipe, but time just didn't fit into the picture today. I was a bit sceptical, but it turned out moist, tender, and absolutely delicious!
1 packet dry ranch dressing mix
1 packet dry italian dressing mix
1 packet dry brown gravy mix
Sprinkle all 3 mixes over the roast (Mine was about 5-6 pounds, made in a large Blue Cornflower Corningware dish with lid), It looked like I had buried the roast, then I added probably 1 1/2 or 2 cups of water, pouring a bit over the roast. I put it in the oven at about 11 am, at 350 degrees, before leaving for church. It was smelling pretty good when we got home. I let it cook until about 4, then reduced the heat to about 200. We ate about 5, and it was the best pork roast I have ever eaten. With a beef roast, you would have a good base for gravy, but with pork it was just too greasy to serve, so I skipped that. I was afraid of it being extremely salty, but it wasn't. Just perfectly seasoned, and I don't like salty food. It literally fell off of the bone when I tried to take it out of the pan, so I picked the pieces up with tongs and served it that way. No knife required, it was like butter. Served with mashed potatoes and seasoned green beans. Everyone loved it and had seconds.

 

[sudsmaster]

I usually slow cook a pork shoulder (also known as the pork butt) for about 8-10 hours. Never thought of using dry salad dressing mixes as a seasoning, though.

Last time I made one, I simply rubbed the roast with Indian hot curry powder, put a sliced onion in the base of the cooker, added a cup of water, placed the roast in fat side down, set the cooker on high for about three hours, and then switched it to low. The cooker has a temp probe so I set that to 175F.

Yes, a lot of fat gets released into the broth, but that is arguably the best part. All you need to do is to let the broth settle, then skim off the fat - a separating measuring cup works well for this. Then use some of the fat for a gravy, or all of it for a roux. The broth itself makes a delicious soup, and if the onions came out right it's an onion soup already made. Just add some bits of the roast pork, maybe some veggies simmered in the broth, etc. I've also found the roast pork if shredded makes a happy substitute for tuna in a tuna-style casserole, mushroom soup and all.

I've also found the best cut of the shoulder is the one with the bone left in. The boneless cuts seem to have less taste, and also usually less fat, which means less gravy afterward.

The curry powder was a spur of the moment decision but it came out well enough. I've also used garden herbs like rosemary, sage, oregano, bay leaf, etc. to good effect. Usually though in long roasting or slow cooking the aromatic herbs tend to waft away by the time the dish is done. Lower, or "base" seasoning notes seem to last longer. And lighter seasoning herbs can be added in the last hour or so of the cooking so they are around when it's done.

Although many way it's important to brown the meat before roasting it, I haven't found much if any difference between browning first and just plunking the raw roast rubbed with seasoning in the cooker. I suppose the browning may have the advantage of killing off surface bacteria, but I rinse the meat before cooking it anyway.

The initial cup of water is important. It will take some time for the meat to release its juices, and the initial water helps to transfer the heat of the crock to the meat more quickly and evenly during the slow cooking process. A good broth of course can be used as well, instead of water, but with the richness of the final pork broth, it's really not necessary. When in the past I've omitted the initial water, the onions tend to suffer and the meat tends to be tougher.

 

[mattl]

24 hour pork

I believe I've posted this before but it's worth posting again.  This is some of the best pork shoulder I've ever had and it get gulped down at every gathering it served at.  fresh herbs are a must for this and well worth the trip to the store.  I increase the rub by 1/2 if the roast is large.

 

<ul>
<li>2 tablespoons finely chopped fresh sage</li>
<li>2 tablespoons fresh rosemary</li>
<li>10 garlic cloves</li>
<li>1 tablespoon fennel seeds</li>
<li>1 1/2 teaspoons kosher salt (use 1  teaspoon )</li>
<li>1 tablespoon cracked black pepper</li>
<li>1 tablespoon dry white wine</li>
<li>1 tablespoon olive oil</li>
<li>6-pound boneless butt pork shoulder roast</li>
<li>Preheat oven to 225 degrees.</li>
</ul>
Blend together sage, rosemary, garlic, fennel seeds, salt and pepper in a food processor until a thick paste forms. With motor running, add wine and oil and blend until combined well.

If necessary, trim fat from top of pork, to leave a 1/8-inch-thick layer of fat. Make 3 small incisions, each about 1 inch long and 1 inch deep, in each side of pork with a small sharp knife and fill each with about 1 teaspoon herb paste. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals.

Put pork, fat side up, in a roasting pan and roast in middle of oven for 18-24 hours. Transfer roast to cutting board and let stand 15 minutes.

 Cut pork roast into thick slices or shred.

 

[alr2903]

Dustin,  Thank You!  I have a pork shoulder roast thats been in the freezer. Cold week ahead perfect for an oven recipe. I  will follow your recipe.  alr

 

[norgeway]

I made

The same recipe with the dressing mix, but used a beef roast, it was great..

 

[westie2]

Here is what I do with Pork roast or Beef roast is to place a Zatarains crab shrimp boil bag in the crock port and add 2 cups water and place the roasts on top. Cook for 6 to 8 hours fantastic every time. When lived in New Orleans our 80 year old neighbor showed me how to do this. She was a great lady and maw maw to my family.

Zatarain's® Crawfish, Shrimp & Crab Boil | Zatarain's

The original Zatarain's Dry Crawfish, Shrimp & Crab Boil with seven premium spices and seasonings delivers the authentic taste of New Orleans seafood

www.zatarains.com

 

[dj-gabriele]

dry italian dressing mix

My oh my, what is that?
Shouldn't it be called Italo-American dressing mix? Heheheheh, things like that always make me smile!
(In a good way!)

Last time I needed meat dressing I went on the shrubland near the seashore and hand-picked a bag of wild thyme and rosemary and dried them for the winter!
Otherwise there is the good old "salamoia Bolognese": minced rosemary, garlic, salt and black pepper with a little sage, ready to sprinkle on your roast!
In the attached link you'll find a quite correct recipe, save for the missing black pepper that you can always add!

Anyway, your description made my mouth water (a lot!)! and I'm definitely going to prepare roasted pork in the coming days!

Herb Preservation with Salt: Salamoia Bolognese - A Rocha

A traditional Italian way to flavour sea salt and also preserve your summer rosemary and sage bounty. First glance at these Italian words ‘Salamoia Bolognese’ …I thought this was a […]

www.arocha.ca