Best 4 Pork Roast 6 Hour Roast Recipes
Indulge in the succulent flavors of our tender and juicy pork roast, slow-cooked to perfection over six savory hours. This delectable dish is a symphony of taste, featuring a crispy outer layer that yields to a melt-in-your-mouth interior, infused with a medley of aromatic herbs and spices. Accompanying this culinary masterpiece are three tantalizing sauces: a classic gravy, a tangy apple cider sauce, and a creamy horseradish sauce. Whether you prefer the richness of gravy, the fruity sweetness of apple cider, or the zesty kick of horseradish, these sauces elevate the pork roast to an unforgettable dining experience. Prepare to embark on a culinary journey that will leave your taste buds dancing with delight.
**The recipes within:**
1. **6-Hour Pork Roast:** The cornerstone of this culinary delight, this recipe guides you through the process of selecting the perfect pork roast, preparing it for slow cooking, and achieving fall-off-the-bone tenderness.
2. **Classic Gravy:** Elevate your pork roast with this timeless sauce, made from pan drippings, stock, and a touch of flour. Its rich and savory flavor complements the pork perfectly.
3. **Apple Cider Sauce:** Transform ordinary into extraordinary with this vibrant sauce. Apple cider, brown sugar, and spices combine to create a sweet and tangy accompaniment that will awaken your senses.
4. **Creamy Horseradish Sauce:** Add a touch of spice to your pork roast with this creamy and zesty sauce. Prepared with horseradish, mayonnaise, and sour cream, it delivers a delightful kick that cuts through the richness of the pork.
DAD'S BASIC MOIST PORK ROAST
This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.
Provided by CHEFSINGLEDAD
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h40m
Yield 6
Number Of Ingredients 4
Steps:
- Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
- Preheat an oven to 475 degrees F (245 degrees C).
- Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
- Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
- Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 0.7 g, Cholesterol 78.6 mg, Fat 10.8 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 367.3 mg
SIX-HOUR PORK ROAST
Steps:
- Preheat oven to 275 degrees F.
- 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 6 hours. Transfer roast to cutting board and let stand 15 minutes. Discard string and cut pork roast (with an electric knife if you have one) into thick slices.
SIX HOUR PORK ROAST
The fresh herbs and spice paste form a wonderful crispy "crust" on this roast, while the interior remains meltingly tender. An added bonus...the fresh herbs smell wonderful during the slow roasting process!
Provided by yooper
Categories Pork
Time 6h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 275.
- 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 6 hours.
- Transfer roast to cutting board and let stand 15 minutes.
- Discard string and cut pork roast (with an electric knife if you have one) into thick slices.
PORK ROAST (6 HOUR ROAST)
Trust me when I say that this is a WONDERFUL tasting roast. If you have any questions, you can e-mail me: [email protected]
Provided by Alan Leonetti
Categories Pork
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 275 degrees.
- Blend together the rosemary, sage, garlic, fennel seeds, salt and pepper in a food processor until a thick paste forms. While the motor is running, add the wine and oil and blend until it is well combined.
- If you desire, you can make the herb paste a day ahead, cover, and place it in the refrigerator.
- 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 of herb paste. Spread the remaining herb paste over pork, concentrating on the boned side, and then tie the roast with kitchen string at 2 inch intervals.
- Place pork roast, fat side up, in a roasting pan, and roast in the middle of the oven, uncovered, 6 hours.
- Transfer roast to cutting board and allow to rest 15 minutes, so that the juices have a chance to redistribute.
- Discard the string and slice the roast with an electric knife, if you have one, into thick slices.
Tips:
- Start with a good quality pork roast. Look for a roast that is well-marbled and has a good layer of fat. This will help the roast stay moist and flavorful during cooking.
- Season the roast generously with salt, pepper, and other spices. This will help to enhance the flavor of the meat.
- Sear the roast in a hot skillet before roasting. This will help to create a flavorful crust and seal in the juices.
- Roast the pork at a low temperature for a long period of time. This will help to ensure that the meat is cooked evenly and remains tender.
- Let the roast rest for at least 15 minutes before carving. This will help the juices to redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
Pork roast is a delicious and versatile dish that can be enjoyed by people of all ages. With a little planning and effort, you can create a pork roast that is both flavorful and tender. Whether you are looking for a simple weeknight meal or a special occasion dish, pork roast is a great option. So next time you are looking for a delicious and satisfying meal, give pork roast a try.
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