Does anyone have a recipe for roast pork. I like it crispy on the outside, and moist on the inside. Mine always comes out sort of dry. Any help is appreciated!
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Hi PJ, Try a spinner or a rotisserie. That will do the trick.
Also, try a higher temp (for the crispy) and SHORTER time. Experiment w/this using a meat thermometer, but dryness is usually overcooked; and we've all been brainwashed that you must cook the life out of pork...just cook til done and use the meat thermometer! Bon apetit!
slw
Hi PJ! I'm surprised you haven't gotten more responses on this. There is a great recipe in the Betty Crocker Cookbook for something like "festival pork roast" or "holiday pork roast"...there is a picture of it on the page and it is one of the "best loved" recipes. It requires marinading overnight, but it is amazing when it is done! The recipe is for a double-loin roast, but I've done it with all sorts of pork cuts and it always turns out great.
The rotisserie will do the trick or put it on a rack in the roast pan and leave cover off the last 30-40 minutes of cooking.
thanks for the reply's i have received so far regarding the pork roast. Any and all recipes will surely be appreciated. p.j. from Delaware
Hi PJ.
Just rub oil over the skin then rub plenty of salt onto the skin. Place into the oven skin side up and cook on a higher heat for the first half hour. Cook untill the juice's run clear.
Best of Luck. Peter in New Zealand.
DRYNESS INDICATES OVERDONE. PORK DRIES OUT QUICKER THAN OTHER MEATS. USE YOUR MEAT THERMOMETER BUT TAKE THE ROAST OUT ABOUT 5 TO 10 DEGREES BEFORE IT SHOWS DONE ON THE MEAT THERMOMETER (I USE AN INSTANT READ THERMOMETER) BECAUSE MEAT CONTINUES TO COOK AFTER IT IS TAKEN OUT OF THE OVEN FROM THE HEAT STORED WITHIN IT. CHECK IT WITH THE MEAT THERMOMETER AFTER YOU LET IT SET FOR AT LEAST 20 MINUTES (COVERED BY A THICK DRY BATH TOWEL TO KEEP IT THE HEAT IN). DONT FORGET YOU NEED TO LET MEAT SET FOR A WHILE BEFORE CUTTING FOR THE JUICES TO REDISTRIBUTE THROUGH OUT THE MEAT. MANY, MANY YEARS AGO IT WAS ON THE DANGEROUS SIDE TO COOK PORK BUT IN TODAY'S WORLD PORK DOES NOT CARRY THE INFECTIONS IT USED TO SO IT IS SAFER TO COOK.
Hi, What has always worked for me, is to rub the roast with a light coating of Wondra (regular flour will also do the trick). I've also mixed different seasonings in the flour first, such as just salt & pepper, pepper with garlic salt, pepper with pinch of garlic powder or whatever seasoning combos appeal to me at the time.
JUST TO LET EVERYONE KNOW THAT I READ ON A FRUGAL SITE THAT IF YOU HAVE MEAT THAT IS TOUGH, ADD A TEASPOON OR TWO OF VINEGAR TO IT AND IT WILL MAKE IS MORE EDIBLE AND IT LEAVES NO AFTER TASTE. SO I HAD TO TRY IT WHEN I GOT A REALLY TOUGH CHUCK ROAST.AND IT DOES WORK
For Pork Roast......
Marination is your best bet for moisture...and lots of basting. Maybe get an injector for flavor. And cook it to 160.....Pork needs to rest, it will keep "cooking" after you take it off the heat, so don't worry if it registers on the low side with your meat thermometer. Here's a Cuban Marinade...Mojo
Mash garlic and salt together, mix in with juice and seasoning. Heat vegetable oil in heavy pan just before boiling, then mix with juice concoction. Cover meat and marinate for MINIMUM 4 hours (poke holes in meat for flavor). You can also use as dipping sauce for yucca fritta, bread, etc.
Sorry, then broil on high uncovered for 10 minutes for crispiness. We do this for Thanksgiving every year! Great for sandwiches too!
an answer a little later....
2 nights ago my hubby tried to use the BBQ kettle outside for our roast pork. I instructed him to make lots of cuts in the rind and generously cover it in lemon juice and salt. then rub olive oil all over.
He put in in and after 1.5 hours when it should have been all done I realised it was not hot enough. It had been slow cooking. I then put in in a very high oven 220C (guessing 30-40 min) until the rind was very crunchy looking. Took it out and let it sit for about 10 min.
This was by far the best one we have ever had. The crunchy rind was incredible and the pork very tender and moist. I am today making a casserole of the leftovers. Tasting yummy so far.
So our dinner was very late but if you start early to take this into account you will be happy with the result.
an answer a little later....
2 nights ago my hubby tried to use the BBQ kettle outside for our roast pork. I instructed him to make lots of cuts in the rind and generously cover it in lemon juice and salt. then rub olive oil all over.
He put in in and after 1.5 hours when it should have been all done I realised it was not hot enough. It had been slow cooking. I then put in in a very high oven 220C (guessing 30-40 min) until the rind was very crunchy looking. Took it out and let it sit for about 10 min.
This was by far the best one we have ever had. The crunchy rind was incredible and the pork very tender and moist. I am today making a casserole of the leftovers. Tasting yummy so far.
So our dinner was very late but if you start early to take this into account you will be happy with the result.
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