Pork Roast

[rebeccajo 14]

Okay. So I've got a nice four-pound bone-in pork roast to fix for today.

Any ideas on the best way to prepare it without loads of effort or going back to the store for something I wouldn't have on hand in the pantry?

[*julez* 124]

I do my pork roast in the crock pot. 1 can cream of mushroom soup, envelope of Lipton onion soup mix and 1/2 can water. Makes a nice yummy gravy for the roast and the potatoes.

If that does cover the roast, just add an extra cream of mushroom soup & water.

Or if you like something a bit tangy, you can do 1 can beef stock with 1/2 C red wine and 1/2 c balsamic vinegar and one 15 oz can of tomato sauce. (Also a crockpot recipe)

[HAL 9000 96]

Hmmm... if you like the taste that fruits leave on pork then I suggest using some OJ or Grapefruit Juice as a glaze and a baking marinade of garlic, salt, oregano...

Happy New Year!

[rebeccajo 14]

I'm leaning towards an herb mixture, wrapping the thing in foil, and baking it.

Thanks for the recipe julez, but I'm kinda burnt out on pouring mushroom soup on meat at the moment. I tend to take that shortcut for gravy with evening meals - I'd like to put a little (but not a lot ) more effort into today's feast.

[Jasman0717 9]

I do my pork roast in the crock pot. 1 can cream of mushroom soup, envelope of Lipton onion soup mix and 1/2 can water. Makes a nice yummy gravy for the roast and the potatoes.

If that does cover the roast, just add an extra cream of mushroom soup & water.

Or if you like something a bit tangy, you can do 1 can beef stock with 1/2 C red wine and 1/2 c balsamic vinegar and one 15 oz can of tomato sauce. (Also a crockpot recipe)

Sounds yummy

[Kathryn41 3,205]

We're having pork roast as well. I'm doing it in the crockpot though with potatoes, carrots, onions and apples in a mixture of applejuice and water, then savory, garlic and rosemary added. Joe is making the traditional black-eyed peas and collard greens to go with it - wouldn't be a proper New Year's here in the South without them.

[Caladan 19]

Depends on what you have on hand. I made a good one with garlic, salt, pepper, olive oil, rosemary, and thyme. I usually score the top of the roast lightly and push the garlic slivers into the meat. Slow roast it -- I usually don't cover it, but that can help keep it moist.

[rebeccajo 14]

Depends on what you have on hand. I made a good one with garlic, salt, pepper, olive oil, rosemary, and thyme. I usually score the top of the roast lightly and push the garlic slivers into the meat. Slow roast it -- I usually don't cover it, but that can help keep it moist.

I had just found a recipe using rosemary, garlic salt, thyme and pepper.................

I'm kind of thinking that's what I'll do. Brushing it with olive oil is an extra good thought also.........

[Jasman0717 9]

Claudeth is craving for baked ham so we are off to the store in a few.

[Big Papa Zone 93]

You're using a crockpot for pork roast!!?? Now hang on, before I get all bent-out-of-shape, a crockpot is what you call one of them "slow cooking at low temperature" things, right?

NO NO NOOOOOOOOOOOOOO!!! The best bit of pork roast is the crackling!! And ya can't do crackling in a crockpot!!

[Marilyn. 340]

if you have a slow cooker I would plop it in there.. add a little water, sprinkle some salt and pepper over it and add some onion and cook away.... you could add a package of onion soup mix if you have it too..

[Pinocchio Liberal 268]

Okay. So I've got a nice four-pound bone-in pork roast to fix for today.

Any ideas on the best way to prepare it without loads of effort or going back to the store for something I wouldn't have on hand in the pantry?

Gotta pressure cooker? If so, do it! Add some garlic in the water with some onion.You wont be sorry

[Amby 490]

Sage pork tenderloin is my fav

[LorriQ 0]

I generally slow cook in the oven covered in foil for an hour then slowly turn up the heat bit by bit and by the time you get to 400 f remove the foil to brown. Total cooking time 2.5 hours - add the potatoes and other veg when you hit 350 and remove them at 400 - stir cornstarch in a little water and add to liquid for the last 30 mins for gravy.

orange and sage with thyme and corse black pepper!

I'm sure it will be delightful no matter how you chose to cook it!

Edited January 1, 2009 by LorriQ

[sereia 0]

I like it simple. Salt and pepper. Roast at 350. Especially with the skin on and crunchy after!

Serve with a gravy or jus.