Best 2 Southwestern Pork Roast Recipes

**Savor the Authentic Flavors of the Southwest with Our Collection of Irresistible Pork Roast Recipes**

Embark on a culinary journey to the vibrant Southwest, where bold flavors and aromatic spices dance together to create a symphony of taste. Our carefully curated selection of pork roast recipes promises an unforgettable dining experience, tantalizing your taste buds with every bite. From the classic slow-cooked pulled pork to the zesty green chili pork, each dish captures the essence of Southwestern cuisine, offering a unique fusion of flavors that will leave you craving for more. Whether you're hosting a family gathering or impressing your friends with your culinary skills, these recipes guarantee a feast that will be fondly remembered. Get ready to indulge in a mouthwatering adventure as you explore the diverse flavors of the Southwest, one succulent pork roast at a time.

Let's cook with our recipes!

SOUTHWESTERN PORK ROAST

Southwestern Pork Roast image

I saw this recipe in our local newspaper and thought it sounded delicious. I tried it, and it's now a favorite. It has just the right amount of zip.-Jennell Sommers, Alexandria, Minnesota

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

5 teaspoons chili powder
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon dried rosemary, crushed
1 boneless pork loin roast (3 pounds)

Steps:

Combine the first six ingredients; rub over the roast. Cover and refrigerate overnight. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

Nutrition Facts :

ROAST LOIN OF PORK WITH SOUTHWESTERN SAUCE

Roast Loin Of Pork With Southwestern Sauce image

Provided by Regina Schrambling

Categories dinner, roasts, main course

Time 1h40m

Yield Four to six servings

Number Of Ingredients 22

Ingredients

1 3-pound pork loin roast, boned and tied
1 large clove garlic, peeled and halved
2 ancho chilies (see note)
6 tablespoons commercial chili powder
1 tablespoon ground cayenne
1 tablespoon good-quality oregano, crumbled
1 tablespoon dried thyme, crumbled
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon ground coriander
1 tablespoon celery salt
4 strips bacon
1/2 teaspoon minced garlic
1 medium red bell pepper, seeded, veined and finely diced
1 medium green bell pepper, seeded and finely diced
1 poblano pepper, seeded and finely diced
1 ancho chili, finely diced
3 ripe Italian plum tomatoes, diced
1 small onion, peeled and finely diced
1/2 cup dry red wine
3 cups good veal or pork stock
Corn pudding (see recipe)

Steps:

Preheat the oven to 475 degrees.
Rub the pork all over with the cut clove of garlic. Discard the garlic. Set the meat on a rack in a roasting pan.
Remove the stems from two anchos and place the chilies in a blender jar. Chop and grind them to a fairly fine powder. Transfer this to a small mixing bowl.
Stir in the chili powder, cayenne, oregano, thyme, cumin, garlic powder, coriander and celery salt. Stir until completely mixed. Remove a half-cup of the mixture and set aside for sauce. Rub the remainder all over the roast to coat completely.
Set the roast in the oven and cook for 30 minutes. Transfer the meat from the oven onto a wire rack to cool for 30 minutes. It will still be raw in the center, but the cooking will be finished later; this cooling period will guarantee even cooking and very tender meat. Reduce the oven temperature to 375 degrees.
While the roast is cooking, start the sauce. Cook the bacon in a large skillet over low heat to render the fat. Remove the bacon from the pan and reserve. Drain off all but about two tablespoons of the fat. Add the minced garlic and saute for one minute. Add the red and green peppers, poblano, ancho, tomatoes and onion. Sprinkle the reserved spice mixture over the vegetables and cook over medium heat, stirring frequently, until they are soft, about 15 minutes. Pour the red wine over the vegetables and cook until the mixture is reduced to just a glaze. Pour in the veal stock and continue cooking over medium heat until the liquid is reduced by about half, about 15 minutes. Crumble the reserved bacon into the sauce. Keep it warm while finishing the roast.
Return the pork roast to the oven at 375 degrees. Cook 20 to 25 minutes, until a meat thermometer inserted in the center reads 137 degrees. Remove from the oven and transfer to a rack. Let cool slightly before slicing into medallions.
Serve the roast on a pool of the vegetable sauce, with corn pudding on the side.

Nutrition Facts : @context http, Calories 554, UnsaturatedFat 19 grams, Carbohydrate 20 grams, Fat 33 grams, Fiber 8 grams, Protein 44 grams, SaturatedFat 11 grams, Sodium 696 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

Choose a pork roast with good marbling, such as a shoulder or butt roast.
Sear the pork roast on all sides before roasting to help develop flavor and color.
Use a variety of spices and seasonings to create a flavorful rub for the pork roast.
Don't be afraid to experiment with different cooking methods. The pork roast can be roasted in the oven, slow-cooked in a crock pot, or even smoked.
Let the pork roast rest for 10-15 minutes before carving to allow the juices to redistribute.

Conclusion:

Pork roast is a versatile and delicious dish that can be enjoyed by people of all ages. Whether you choose to roast it in the oven, slow-cook it in a crock pot, or even smoke it, there are endless possibilities for creating a flavorful and satisfying meal. So next time you are looking for a hearty and comforting dish, give pork roast a try. You won't be disappointed!