I am retarded when it comes to cooking a roast. I have a pork roast sitting here.. how best can i cook it?

Question

Iam plagued to always end up with chewy bricks instead of juicy meat. No matter how I baste, marinate, or how long i cook it.

What am i doing wrong?

I should add that I can make a great roast in a crock pot.. however mine is dead. All i have is the oven.

Answer 1

There are several options. You could marinate it and put it on the grill for all day roasting. I suggest an onion soup recipe package with a little worstershire sauce. You can boil in a large stock pot on the oven with carrots, potatoes, and onions. Or, you can just put it in a roaster or get one of those bag kits and pop it in the oven.

Answer 2

Ingredients
2.25kg/5lb loin of pork, chined
1 small, onion peeled
1 tbsp plain flour
275ml/10fl oz dry cider
275ml/10fl oz vegetable stock (or potato water)
sea salt and freshly milled black pepper

You will also need a solid roasting tin, approx 30x25.5cm/12x10in.



Method
Pre-heat the oven to 240C/475F/Gas 9.

While the oven is preheating, score the skin of the pork. It will be scored already, but it's always best to add a few more lines. To do this you can use the point of a very sharp paring knife, or Stanley knife, or you can now even buy a special scalpel from a good quality kitchen shop! What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin.

Now place the pork in a tin, skin-side up, halve the onion and wedge the two pieces in slightly underneath the meat. Now take about 1 tbsp of crushed salt crystals and sprinkle it evenly over the skin, pressing it in as much as you can.

Place the pork on a high shelf in the oven and roast it for 25 minutes. Turn the heat down to 190C/375F/Gas 5, and calculate the total cooking time allowing 35 minutes to the pound. In this case it would be a further 2½ hours.

There's no need to baste pork as there is enough fat to keep the meat moist. The way to tell if the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness.

When the pork is cooked remove it from the oven and give it at least 30 minutes resting time before carving. While that is happening, tilt the tin and spoon all the fat off, leaving only the juces. The onion will probably be black and charred, which gives the gravy a lovely rich colour. Leave the onion in, then place the roasting tin over direct heat, turned to low, sprinkle in the flour and quickly work it into the juices with a wooden spoon.

Now turn the heat up to medium and gradually add the cider and the stock, this time using a balloon whisk until it comes up to simmering point and you have a smooth rich gravy. Taste and season with salt and pepper, then discard the onion and pour the gravy into a warmed serving jug. Serve the pork carved in slices, giving everyone some crackling. Yummy.

Answer 3

INGREDIENTS
5 pounds pork roast, trimmed
3 cloves garlic, sliced
1 teaspoon salt
1/2 tablespoon ground black pepper
3 bay leaves
1/2 cup cider vinegar
1 teaspoon dried thyme




DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
With a small knife, pierce top of roast. Force garlic slices into the cuts. Sprinkle the roast with salt and pepper. Place bay leaves in the bottom of the roasting pan, and set roast on top of bay leaves, fat side up. Mix vinegar and thyme in a small bowl, and pour over the top of the roast.
Bake in the preheated oven 3 hours, or until an internal temperature of 160 degrees F (70 degrees C) is reached. Using a baster or spoon, baste the drippings over the roast frequently while it is cooking. Let the roast rest for 10 minutes when done before slicing.

Answer 4

The temperature of the oven might be the problem. Try setting the temperature at about 300 and covering the roast except about 15 minutes before it is done when you uncover it to give it that browned finish.
Putting vegetables or apples into the pan to cook with it helps too.
A slow cooker uses a much lower temperature than what most people set their ovens at. Slow moist heat gives much more tender meats because the connective tissue breaks down under those condition.

Answer 5

You didn't say what kind of roast it is..... Is it a shoulder, tenderloin, or loin roast? Slow and low is always your best bet. Cook it with some kind of liquid so it won't dry out and make sure it's covered. Cooking times and tempretures will vary depending on the cut. Someone suggested a cooking bag, those are great! You can overcook it and it'll still be delicious. Just make sure you slice your roast across the grain so the slices will be tender.

Answer 6

You need a covered pan.

Take the roast and coat it with olive oil, I just drizzle some and work it around with my hands, put on seasonings you prefer. Place about an inch of water in the pan. It is great if you have a roasting rack to put in your pan, but if not just place the roast in. Put lid on pan. Into a preheated 325 oven. Let it sit undisturbed for an hour at least, pull it out, baste, if it needs more water put just a bit in. When it is about an hour from being done, dump a can of Coke on it. Believe me, it works.

Answer 7

PLACE THE ROAST IN A ROASTING PAN ADD 8 OUNCES OF WATER SALT AND PEPPER TO TASTE SURROUND THE ROAST WITH BABY CARROTS AND COOK AT 275 DEGREES COVERED FOR 90 MINUTES. ADD POTATOES THAT HAVE BEEN CUT INTO EIGTHS LENGTHWISE AND COOK UNTIL EVERY THING IS TENDER. DO NOT OVER COOK OR THE POTATOES WILL BE MUSHY.

Answer 8

i just cooked o pork roast yesterday and it melted in your mouth, it was so tender. all i use is my oven.I used a corning ware baking pan or i will use an oven safe glass cake pan.i spray my pan with non stick cooking spray, put in the roast, cover with foil and bake 45 min.to every lb. on 350 in my oven. i don't add salt because it will dry it out or anything with salt in it. i will add chopped garlic from a jar if in the mood and garlic will help tenderize your meat. that's my recipe and I'm sticking to it...

Answer 9

Have you tried to sear it on all sides in a frying pan before putting in the oven? That usually works for me in making a nice, juicy roast. It "locks" in the juices.

Answer 10

Slow bake it, on a lower temperature, like 325 F, and put veggies like carrotts, celery, and onions in with it. Or you can slather it w/ BBQ sauce in the pan... but the key to getting it really tender is slow-roasting on a low temp.

At 325 F it'll take about 2 hrs.

Otherwise, I'd agree with the crockpot idea...

Good luck!!!!!! Yummy!!!