Preparation of the roast : In a bowl, mix goat
Trim pork roast of excess fat and pat dry with paper towels.
Make
n with a plastic garbage bag, large enough to fit the roast
(4-5 lb) bone-in pork roast with salt and pepper. Use more
nd rosemary and rub onto pork roast; heat the oil in a
190 degrees C).
Season pork roast with salt and pepper to taste
Marinate pork overnight in red wine, 6 cloves of chopped garlic, rosemary and oregano.
Preheat oven to 325 degrees F.
Transfer pork roast and marinade to a large Dutch oven and make twelve slits in the roast.
Insert a halved garlic clove in each slit.
Cover and roast pork for about 3 hours or until a meat thermometer inserted in thickest part of meat reads at least 165 degrees F.
Let sit for 10 minutes before slicing and serving.
Season pork roast liberally on all sides with seasoning salt, chili powder, garlic
thick paste forms.
With motor running, add wine and
he fat layer of the pork roast with a sharp knife; rub the
Cut apple in half.
Slice one half fairly thin and put on the bottom of a roaster.
Place the pork roast on top of the sliced apples.
Slice second half of apple thinly and put on top of the pork roast.
Slice onion into rings and put on top and around the roast.
Mix remaining ingredients and pour over the pork roast.
Put pork roast into the oven at 325F.
Every half hour or so baste the roast with the juices.
Cook for as long as the roast is big.
Take out and let rest approximately 15 minutes before cutting.
Trip fat from pork roast.
Heat oil in a large skillet over medium-high heat. Brown pork on all sides, about 10 minutes.
Put pork roast in crock pot. Mix together the remaining ingredients (except sauce ingredients). Pour over roast.
Cook on low 7 hours or until tender.
Remove pork and keep warm. Skim fat from juices in crock pot (optional). Stir in half and half and mustard. Cook on high 15 minutes or until slightly thick.
nto the surface of the roast. Using 3/4 cup of
Sprinkle pork roast with salt and pepper; rub with rosemary and garlic.
Place pork, fat side up, on rack in shallow roasting pan.
Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat.
Roast, uncovered, in 325\u00b0 oven until thermometer registers 170\u00b0, about 2 1/2 hours.
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.
edium heat.
Brown the pork roast on all sides, about 2
lits all over in the roast then stuff whole or half
heavy skillet and cook pork roast until browned on all sides
Season entire pork roast with salt and pepper or a seasoning blend.
Put roast in crock pot and cover with sliced mushrooms.
Mix all remaining ingredients and use this to top the roast and mushrooms.
Cook on low for 10-12 hours.
This produces a lovely gravy which may be used on potatoes, rice, whatever.
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.