Best 4 Roast Pork For The Clay Cooker Recipes

CLAY POT CUBAN STYLE PORK ROAST

Steps:

• 1. The night before that the pork roast and poke holes all over. Rub the sea salt all over the roast.
• 2. Mix the orange juice, lemon juice, garlic cumin powder and oregano in a food processor. Pour over roast and marinate overnight.
• 3. Soak the clay pot in water for 15 minutes. Place the pork roast in the clay pot. Pour marinade over top. Lay the onions around the roast and throw in the bay leaf.
• 4. Pour the wine and chicken broth over roast.
• 5. Set the clay pot in a cold oven and set the temp to 300 degrees. Bake for 3 hours.
• 6. Remove roast from pot and shred with fork. Place the drippings in a saucepan and bring to a boil and reduce to desired thickness. Serve over pork

RACK OF PORK IN CLAY POT

Steps:

• Soak pork in salted water for 2 to 3 hours. Remove pork and rinse.
• With a paring knife, cut 3 1-inch deep holes in the pork roast, fill with salt, pepper, and a garlic clove.
• In a small bowl, mix mustard, paprika, oregano, salt, pepper, 1 crushed garlic clove, and crushed pepper. Cover the pork with the mustard paste.
• Coat inside of clay pot with non-stick cooking spray. Place pork inside clay pot; add beer, wine, lemon juice, water, tomato, onion, apple pieces, and remaining crushed garlic.
• Cover and place in a cold oven and set temperature for 385 degrees F. Cook for 2 1/2 hours or until meat falls off the bone. After the first hour turn the meat with a large fork and cook for an additional hour to hour and a half.
• Remove meat and let it stand for 10 minutes before carving. Arrange meat on a platter, pour part of the sauce over the meat and decorate with fresh parsley.

CLAY POT PORK

Steps:

• Put the sugar in a medium-size heavy-bottomed pot and cook over medium heat, shaking gently every once in a while, until it starts to melt. Start stirring with a fork and continue, crushing clumps of sugar so that the sugar melts evenly. When the sugar is liquid, continue to cook for another minute or so until it darkens, then remove from heat.
• Combine the chicken stock and fish sauce and carefully add at arm's length to the sugar (it will splutter and pop). Turn heat to medium high, return sugar mixture to the heat, and cook, stirring constantly, until well combined. (If the sugar clumps when you add the liquid, don't worry, it will melt again.)
• Add the shallots, garlic, ginger, pepper, chili if using, and the white portion of the scallions. Cook, stirring frequently, until the shallots are nicely softened, 2 to 3 minutes.
• Add pork to the pot and bring the liquid to a boil. Reduce the heat to low, partly cover and simmer gently, stirring occasionally and adding a splash of stock or water if the pan looks too dry, until the pork is very tender and the liquid has reduced to a medium-thick sauce, about 1 hour.
• Remove from heat, add the green part of the scallions, and serve over steamed white rice.

DAD'S BASIC MOIST PORK ROAST

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.