Season pork roast all over with salt and black pepper and place in a slow cooker. Spread garlic over pork; add carrots, potatoes, onion, and celery to slow cooker. Pour broth over roast and vegetables.
Cook on High for 2 hours. Baste roast and vegetables with broth cooking liquid; continue cooking on high until tender, 2 hours more. Let rest before slicing, 5 to 10 minutes.
own the length of the pork loin roast.
From the inside
owl.
Dry outside of pork roast with paper towels, then rub
/2-inch slits in pork roast using a sharp knife. Slice
Preheat oven to 400F.
Mix together oil, lemon juice, garlic, sage and pepper in a bowl.
Rub roast with oil mixture and then place in a foil lined shallow roasting pan.
Roast pork 30-45 minutes
Brush honey on over top and sides of pork.
Roast 20-30 minutes more or until done (internal temp 155 degrees F).
Great served with roasted potato wedges. Toss with olive oil salt and pepper and alongside pork 40-45 min or until nicely browned.
Cut the whole pork loins in half to make
Take 10 lb. Picnic roast and rinse well and pat
aw to the roast.)
To make the pork roast, heat olive oil
dd the pork picnic roast on top of the onions. Add the whole cloves
rge enough to hold pork (3- to
Cook a Boston butt or pork picnic in an open pan for 12 hours at 225\u00b0.
Cool and shred meat.
ender, and drain. Serve with pork roast.
low cooker; add pork. Pour remaining marinade over pork. Cover and refrigerate
Score fat layer on pork shoulder by making shallow cuts
oom temp.
Pour over pork roast and marinate a minimum of
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a Dutch oven or heavy pot over medium heat; cook pork in oil until evenly browned on all sides, about 15 minutes. Add beer.
Cover Dutch oven and bake in the preheated oven until pork is very tender, about 2 hours. Shred pork with a fork and transfer Dutch oven back to the stove top; stir in onion.
Cook and stir over medium heat until onion is browned, about 15 minutes. Season with salt and pepper.
0b0F (important for tender roast).
Pat pork roast dry with paper towel
Cut pork roast in half. Sprinkle with salt
50\u00b0F. Season and sprinkle pork roast with garlic powder and onion
Cut roast in half. Transfer to a 5-qt. slow cooker.
Combine the syrup, lemon juice, mustard and garlic; pour over pork. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160\u00b0 and meat is tender.
Remove meat to a serving platter; keep warm.
Strain cooking juices; transfer 1 cup to a small saucepan.
Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
Slice roast; serve with gravy.