have a pork roast whats the best way to prepare it and cook it?

Question

i use an eletric cook stove i also have potatoes carrots and onions to go with it

Answer 1

put the roast and veggies in a roaster pan in the oven on 300 degrees with water, onion soup mix and extra virgin olive oil in the pot...pour the soup mix on top of the roast, then pour about 1/4 c water on that, then pour about 2 or 3 tbsp oil on that, cover, cook slowly, use a thermometer to see if its done. veggies willl be done and need to be taken out earlier. use the broth to baste. either save the juice to use as a stew base w. leftovers later or use immediately w. either flour or gravy mix to make gravy. drain juice, fill bowl w. half cold water and half juice. whisk in either flour or gravy mix, put in pot and cook while whisking under med hugh heat until boiling..........i do thid regularly - good luck

Answer 2

I usually prepare mine like this: Cut approx. 9 or 10 1 inch slits about 3/4 inch deep into the pork. Mix together butter or margarine, garlic powder, paprika, red pepper ,salt, basil, and chopped raw onions in a small bowl. Stuff the slits with the butter/spice mixture. Rub the pork with oil. Cube your potatoes and slice the carrots into chunks and put at the bottom of a roasting pan. Drizzle some oil on top of the veggies. Place the roast on top of the veggies. Pour 1 cup of chicken broth (if you have it, otherwise use water) on top. Roadt your pork at 325 degrees, 30 minutes per pound. Enjoy! This is an excellent recipe, and when you slice the roast each slice has its own built-in seasonings, no need to even add salt or pepper!

Answer 3

This is how I do it, I season roast with salt, pepper and garlic salt then I double wrap in foil and put it in the oven at about 200 degrees and slow cook it all day. After about 5-6 hours depending on how big the roast is, longer if its bigger, the roast will be juicy and tender and you could add the vegies about an hour before the meat is done. Remember to cook pork completely, no pink. You can also add the juice from the meat to a package of gravy instead of water. Tastes great.

Answer 4

I saw that a lot of people are roasting theirs in the oven, but I use more of a braising method and do mine on the stove top. First I sear all sides in a little oil and butter and season the meat with whatever spices you want, just salt and pepper works; then once all the sides are brown I take the meat out an sweat onions, garlic and celery. I deglaze the pan with some red wine and add the meat back in. I cover with store bought chicken stock (i like it better then the beef stock) or use your own. And I leave this on the heat, the LOWEST setting for a couple of hours. Just the slightest simmer, too much heat and the meat will turn into rubber. So the lower the heat, slower the cook, more tender it turns out. My secret, throw in a couple tablespoons of some fresh brewed coffee...adds a great dark color and a flavor that no one can ever quite put their hands on.

Answer 5

I don't know much but 1.wash veggies
2.cut meat somewhere away from veggies on a cutting board or a clean plate with a paper towel on it.
( you don't have to wash the meat because germs on it shall be killed while being stewed)
2 and a half put water in pan and wait till it boils before adding ingredients.
3. heat a cooking pan on stove at 320 degrees.
4. let cook for 20 minutes max.
5.drain water
6. serve.
maybe 7. add some soy sauce

Answer 6

Pork Roast Master Recipe

Recipe By : From: [e-mail]
Serving Size : 1 Preparation Time :0:00
Categories : Pork & Ham Freezer Meals

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds boneless double loin pork roast
1 clove garlic -- cut into slices
carrots -- optional
potatoes -- optional
onion -- optional
celery -- optional

Remove netting from roast, separate into two single loins. Cut tiny slits in ro
ast; insert slivers of garlic. Roast fat side up, on rack in shallow baking pan
with space between loins, in a preheated 325ø oven until meat
thermometer inser
ted in center registers 155ø (60-70 min.). Let stand 10 min. before
slicing. Sli
ce and serve 1/3 of roast. Wrap and refrigerate or freeze remaining roast for P
ork and Black Bean Burritos and Pork Minestrone Soup. Serves 4.

Tip: Drippings may be used to make gravy to serve with roast. Use roast for thr
ee meals.

Answer 7

Cut some small slices in the roast and insert a fresh clove of garlic in each, salt and pepper to your taste. Put it in a heavy pan and roast at 350 degrees, 20 minutes a pound, If you want to cook your vegetables with the meat, they will take about 45 minutes. You will want to put a small amount of liquid in the pan, about three quarters of a cup and you can use water, broth or a can of tomatoes with the juice.

Answer 8

I cook mine in the crockpot with a little water for about seven hours. Then, drain and add barbecue sauce for serving on buns for sandwiches, you can also add vegetables like potatoes and carrots for just pot roast if you don't like barbecue. I like pork roast with potatoes and sauerkraut cooked in the crockpot also. Good luck.

Answer 9

i slow cook pork roasts at 250 degrees for 8 hours or so, after placing it in a preheated 500 degree oven.

slow-cooked like this, i will shred it and then put it in a pot on the stove, simmer with bbq sauce.

or, i'll place the pork roast in the crock pot or slow cook as above. cover with green chile salsa and chicken broth. shred, serve on tortillas with shredded cheddar and sour cream.

or, slow cook then serve with roasted potatoes and apple sauce.

Answer 10

you can cook it in a crockpot.put the veggies at the bottom and put it on low for10-12 hours.

Or,better=cocver theroast with ground black pepperand roast @325 for 1-2 hours depending on its size.