WebTransfer the cooking liquid to a medium saucepan. Skim the fat from the cooking liquid with a ladle or de-greaser. Bring to a boil, lower the heat, and simmer to thicken the …
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WebEvenly sprinkle the pork roast on all sides with the salt, pepper, and garlic powder. Add the olive oil to a cast iron skillet and warm over medium high heat. Sear the pork roast in …
WebUltra-Crispy Slow-Roasted Pork Shoulder Recipe tip www.seriouseats.com. 1 whole bone-in, skin-on pork shoulder, 8 to 12 pounds total Kosher salt and freshly ground black …
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Web19. Pot Roast. Make this yummy dish and serve it quickly to your family and enjoy the creaminess of this delicious recipe. This recipe uses onion salt, dried oregano, …
WebIn a Dutch oven or large oven-proof skillet, heat the remaining 11/2 tablespoons olive oil over medium to high heat. Add the roast, sear and brown on all sides until you have a …
Remove pork shoulder (or other pork roast) from packaging and rinse under cold water. Using your hands, pat the dry rub all over the surface of the meat. Place in a large roasting pan skin side up. Roast uncovered in a preheated 500 degree (F) oven for 20 minutes. Reduce heat to 300 degrees and roast for an additional 45 minutes per pound.
Place in a large roasting pan skin side up. Roast uncovered in a preheated 500 degree (F) oven for 20 minutes. Reduce heat to 300 degrees and roast for an additional 45 minutes per pound. Total cooking time for an 8lb roast should be about 6 hours and 20 minutes. Remove the pork roast from the oven and let rest for 30 minutes.
Let the pork sit at room temperature for 45 minutes before cooking. Arrange a rack in the middle of the oven and heat the oven to 300ºF. Wipe off any excess rub on the pork with a paper towel. Place the pork in a roasting pan and discard any remaining spice rub or juices in the bowl. Add enough water to just cover the bottom of the pan.
Baste the pork with the juices. Broil until the skin is blistered and crispy, 2 to 3 minutes. Let the pork rest in the roasting pan for 30 minutes. Slice or pull the pork apart. Mix the meat into the juices. Serve with spicy mustard or your favorite condiments.