Brown pork roast under broiler.
Put pork roast in Dutch oven or roasting pan.
Add sauerkraut with juice, brown sugar and bay leaf.
Cover tightly and put in oven.
Cook at 300\u00b0 for 3 to 5 hours.
Preparation of the roast : In a bowl, mix goat cheese
Cook good size pork roast in Dutch oven until it falls off bones.
Cool in broth.
Take meat out and chop to bite size; remove fat.
Add to pot tomato puree, chopped onions and bell peppers.
Add Louisiana hot sauce to taste and cook down.
Don't cook too dry; it is supposed to be juicy.
Add vinegar to taste. When at the right consistency, serve on buns with a fork.
ut keep trying to get in in there, and just leave the
Preheat oven to 425 degrees F
Remove roast from fridge an hour before
Preheat the oven to 275\u00b0F. Season the pork very generously with salt
Season pork roast with seasoned salt and black pepper. Heat oil in Dutch oven. Dredge the roast in flour and brown on all sides in oil. Heat soups and water together in saucepan. Add onion and garlic. Drain fat from pork. Pour soup mixture over pork roast in the Dutch oven. Cover. Place in a 325\u00b0 to 350\u00b0 oven. Bake until well done.
Place pork roast in a Dutch oven.
Salt and pepper to
Heat oil in heavy Dutch oven until hot.
Add roast and brown quickly on all sides.
Remove pan from heat; remove roast from pan and drain oil off.
Rub roast all over with dried sage (3 to 4 tablespoons) and salt and pepper.
Return roast to Dutch oven and pour 1 can of consomme in pan.
Roast in oven (350\u00b0) for 1 hour and 30 minutes (covered).
During last half hour, add 1 can of dry (or sweet) vermouth and mushrooms, sliced thickly.
Roast until done; enjoy!
Rub roast with 5-spice powder.
In a 4-quart Dutch oven or large
Place pork roast in baking dish.
In a separate bowl, assemble the remaining ingredients, stir well.
Pour marinade over roast, cover and place in the refrigerator for at least 1 hour.
In a preheated oven, cook at 500 degrees for 10 minutes, then reduce heat to 300 degrees.
Cook until roast reaches an internal temperature of 170 degrees.
Allow to cool five minutes before serving.
Brown pork roast on top of stove with oil in Dutch oven on all sides until well browned.
Remove from pan.
Brown onions and garlic until done.
Place roast back in pan.
Add beer and mustard.
Stir.
Place in oven and cook until done at 350\u00b0, approximately 2 to 2 1/2 hours.
Baste roast occasionally.
Add 1 glass of water to roast when 1/2 cooked.
Remove roast when done. Thicken gravy with cornstarch and water.
Goes well with mashed potatoes.
Place roast or chops (seasoned to taste) in Dutch oven.
Top with apple slices, onion and sauerkraut. Cover and place in preheated 300\u00b0 oven before leaving for Sunday school.
After church (approximately 2 1/2 to 3 hours), remove from oven and enjoy.
(Good served with baked sweet potatoes.)
lt in a bowl; rub oil mixture over pork and refrigerate while oven
In a resealable plastic bag, combine
o fit the roast and the liquid.
Place pork roast in bag, and
ine bone in between each rib of the pork roast to
Preheat the oven to 350 degrees F (175
he oven to 500 degrees F (260 degrees C).
Rinse roast