i have a pork roast and am wanting something different to do with it than the usual.?

Answer 1

10 lbs boneless boston pork roast
2 tablespoons steak sauce (Lea & Perrins)
1 cup chopped onions
2 1/2 tablespoons dry mustard
3/4 cup chopped garlic (approx 1 head garlic)
Cajun-style seasoning salt, or other seasoning salt (optional)
1/2 cup tiger sauce (a brand name of sweetened hot sauce)
6 ounces tomato paste, thinned with 1/4 cup water or chicken broth
1 teaspoon chopped parsley
3 tablespoons brown sugar
1/2 cup Worcestershire sauce


MARINADE: Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce, Worcestershire sauce, steak sauce and dry mustard (and seasoning salt to taste, if using). Mix well.
Make slits into roast and rub sauce well into and over the roast (a basting syringe works well to place sauce into slits).
Allow to sit in the refrigerator for 6 hours (or overnight).
TOMATO SAUCE: Mix tomato paste (thinned with 1/4 cup water or chicken broth), parsley, and the brown sugar very well and set aside.
Cook roast in a covered grill until the internal temperature of the roast is 170 degrees.
Brush with Tomato Sauce when done and serve.

Answer 2

Make a glaze with apricot preserves, vinegar, salt, garlic powder and black pepper. Coat the roast and roast it in a pyrex dish at 250 F for 5-6 hours. Take out and let rest for 30 minutes, then slice THIN. Pour the pan drippings over the slices. If too gooey, add a little white wine to drippings and dissolve goo.

YUMMO!

Answer 3

Wow ! What great ideas that we can ALL use !!

My Mom used to make a boneless or crown roast of pork with a marinade of orange juice, dry sherry, tiny bit of clove, grated ginger and a bit of soy sauce. I still make mine in this fashion. If you are a 'regular cook' you can figure out the amounts dependent upon the size of your pork roast. Mom and I never used recipes we just enjoyed cooking so much that we 'learned' how to seek flavors and not measure. As my Mom did not care for 'baking' (thankfully) this does not apply. The key to good baking such as pies, bread, cookies is very much dependant upon measurements ! All the recipes sound wonderful, we can all enjoy this post ! Enjoy !

Answer 4

Herbed Pork and Apples
Submitted by: Michelle Chapman
Rated: 5 out of 5 by 187 members Prep Time: 1 Hour 20 Minutes
Cook Time: 2 Hours 30 Minutes Ready In: 10 Hours 50 Minutes
Yields: 14 servings
"Impress your guests with an herb-rubbed pork roast roasted with chunks of tart apple and sweet red onion dusted with brown sugar. Serve with a pan sauce enriched with maple syrup and apple juice. Be ready to hand out copies of this recipe!"
INGREDIENTS:
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried marjoram
salt and pepper to taste
6 pounds pork loin roast

4 tart apples - peeled, cored,
cut into 1 inch chunks
1 red onion, chopped
3 tablespoons brown sugar
1 cup apple juice
2/3 cup real maple syrup
DIRECTIONS:
1. In a small bowl, combine the sage, thyme, rosemary, marjoram, salt and pepper. Rub over roast. Cover, and refrigerate roast for 6 to 8 hours, or overnight.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Place roast in a shallow roasting pan, and bake in the preheated oven for 1 to 1 1/2 hours. Drain fat.
4. In a medium bowl, mix apples and onion with brown sugar. Spoon around roast, and continue to cook for 1 hour more, or until the internal temperature of the roast is 160 degrees F (70 degrees C). Transfer the roast, apples and onion to a serving platter, and keep warm.
5. To make the gravy, skim excess fat from meat juices. Pour drippings into a medium heavy skillet. Stir in apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup. Slice the roast, and serve with gravy.

Answer 5

Smoke it, if you have a smoker.

I also like cooking it all day in a crock pot with a Lipton onion soup mix and a cup of water. After it's done, drain the water, shred the pork, and dump in a bottle of Sweet Baby Ray's BBQ sauce. Great for sandwiches.

Answer 6

Hmm- I'm not sure what you usually do with yours, but lately I've found that marinating meats with apple cider vinegar and a number of herbs is really good.

Try using rosemary, ginger, cloves or garlic. Or any combination thereof. I've also used hot sauce and steak sauce in the marinades. A couple of times I even added the jerk sauce that my husband likes to use in jambalaya. Are you going to use a slow cooker, by any chance?

Answer 7

I like to cook it in a foil-covered pan until it falls apart. When it's tender enough to shred, drain the excess fat from the bottom of the pan. Shred the meat, add your favorite flavor of BBQ sauce, favorite seasonings, onions, et cetera, and return the mixture to the oven, uncovered. Give the sauce and seasonings enough time to bake in before taking it out of the oven and piling it on a fresh bakery roll.

Good stuff!

Answer 8

Boil it in a crockpot until it is loose enough to pull apart. (About 6 hours on high. Overnight on low)
Add a jar of your faorite BBQ sauce and a little salt.

Make pulled pork sandwiches and serve with coleslaw or onion rings.

Answer 9

Maybe you should try adding different seasonings.........it makes a huge difference!!!!!!!!!!!! Or maybe fr some spicwe some peppers or for citrusy falvor add lemon! Thats what IU would do but then again I have different taste then yours!!

Answer 10

put it in the crockpot in the morning on low and also throw in some vegetables- carrots, celery, ect. and add salt, pepper, onion, parsley, margoram, thyme. Ready by dinner.