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Southern Cracklin' Pork Roast with Lemony Herb Sauce (Southern Living)

1 8–10 lb prok belly with skin
2 T olive oil
1 medium-size yellow onion
8 c chopped fresh collard greens
1 T fennel
4 T plus 1 t salt
1 c chopped fresh parsley
1/4 c minced garlic
2 T chopped fresh rosemary
4 t lemon zest
1 T pepper

Place pork skin side down on a work surface. Score in a cross-hatch pattern about 1 inch deep and 2 inches wide. Starting with short side, roll in a tight spiral cut a shallow line the length of the roll to show where it overlaps (you will keep all skin on the short side of that line. Unroll and turn skin side up. using the shallow line as a guide, remove skin from all meat that will be inside the roll. Score remaining meat in a cross-hatch pattern about 1/4-inch deep and 1 inch wide. Turn skin pork side down and set aside. 

Heat oil in a large skillet over medium-high heat. Add onion and stir often, cooking until translucent (about 3 minutes). Add collard greens, fennel, and 1 t salt; cook stirring often until just wilted (about 2 minutes). remove from heat, let cool uncovered (about 10 minutes). 

With skin side down, sprinkle pork belly evenly with parsley, garlic, rosemary, lemon, and pepper; the collard greens mixture; and the remaining 4 T salt. pat the mixture into the meat. Starting with the shorter, skin-removed side, re-roll into a tight spiral (skin should cover exterior but not be covered anywhere. Tie at 1-inch intervals with kitchen twine. Place in a roasting pan with a rack and chill 12 hours. 

Preheat oven to 275. Bake until thickest portion of pork registers 160 degrees (4-6 hours). Remove from oven and increase heat to 500 degrees. Bake until skin is cripy and deeply browned (about 25 minutes); basting with drippings during the last 10 minutes. Remove from oven and let rest 30 minutes. Slice with a serrated knife and discard twine.  Serve with Lemony Herb Sauce, parsley, and lemon wedges. 

Lemony Herb Sauce

3 c chopped fresh parsley 
1-1/2 t salt
3/4 t grated garlic
1 t lemon zest
6 T lemon juice
1/2 t black pepper
3/4 c olive oil

Stir together all ingredients except oil, add that last. Serve immediately at room temperature.  

 

Pulled Pork

1 onion, cut into quarters
1 T chili powder
½ c brown sugar
1 t garlic powder
1 t oregano
2 t cumin
1-2 T salt
Pepper
3 T olive oil
2 T white wine vinegar

1 5-7 lb pork butt

Preheat oven to 350.

Combine dry ingredients, oil and vinegar. Pour mixture over the pork and rub into meat, including folds and crevices. Place pork and onion pieces in a roasting pan or dutch oven and add 2 c water. Cover tightly and roast for 6-7 hours, turning once an hour.

Increase heat to 425 and roast uncovered for 20 minutes or until skin gets crispy. Remove from oven and let rest for 15 minutes. Shred the meat with 2 forks and place on a large patter lined with lime slices. Pour pan juices over shredded meat and serve with warm tortillas or rolls.

Herb Roasted Pork Tenderloin

2 whole pork tenderloins
Salt and pepper
8 T herbes de Provence
1 c preserves (peach, plum, apricot)
1 c water
1 T apple cider vinegar

Preheat oven to 425.

Season pork liberally with salt and pepper and then with herbes de Provence, pressing to get the herbs to stick to the pork.

Place the pork on a rack in a roasting pan and roast for 12-15 minutes, until internal temp is 145. Remove from oven and let rest for 10 minutes.  Combine preserves, water, and vinegar in a pan and bring to a simmer. Slice pork and spoon glaze over it; then serve.

Sage Roasted Pork Racks

 3 c firmly packed fresh sage leaves

1 t garlic powder

7 t kosher salt

1-1/4 c olive oil

2 T orange zest

1-1/2 t rushed red pepper 

2 (3.5-4 lb) 6-rib bone-in pork loin roasts, chine bone removed

 

Process the sage, garlic, and 1 t salt in a food processor 30 seconds or until finely chopped. Add oil and next 2 ingredients process 10 more seconds or until blended. Rub mixture over roasts. Cover and chill 10-12 hours. 

Let roasts stand at room temp for 30 min. Preheat oven to 500. Place roasts on a lightly greased wire rack in a roasting pan. Sprinkle remaining 6 t of salt over roasts. 

Bake at 500 for 30 minutes. Reduce oven temp to 325, and bake 1 hour and 15 min. or until thermometer registers 155.  Let roasts stand 30 min before serving. 

Herb Roasted Pork Loin

2 T fresh thyme
2 T fresh rosmary
2 T salt
1 T lemon zest
1 T brown sugar
1 t garlic powder
1 t coriander
2 t pepper
1  t mustard
1/4 t red pepper
1 2.5–3 lb pork roast
3 T olive oil

Combine first ten ingredients in a small bowl. Rub over pork. Chil, uncovered, 8-12 hours. 

Let pork stand at room temperature 30 minutes.

Preheat oven to 400. Cook in hot oil in a lrge skillet oer medium hih heat 2 minutes on eatch side or until browned. Place on a greased roasting rack and bake 35-45 minutes or until thickest portion is 135 degrees.  Let stand 15 minutes before serving. 

Southern Living Pulled Pork

2 large sweet onions cut into slices
1 5-6 lb boneless pork shoulder roast
2 T garlic-oregano-red papper blend
1 t salt
10.5-oz can chicken broth

Rub roast with seasoning and salt. Place on top of onions in slow cooker, pour broth over, cook on low 8-10 hours. 

Crockpot Barbecue

2 onions, quartered
2 T brown sugar
1 T paprika
2 t salt
1/2 t pepper
1 boneless pork roast, 4-6 lbs
3/4 c cider vinegar
4 t Worcestershire
1-1/2 t red pepper flakes
1-1/2 t sugar
1/2 t dried mustard
1/2 t garlic salt
1/4 t cayenne

Place onions in pot. Combine sugar, paprika, salt and pepper, rub roast with it. Place roast over onion. 

Combine vinegar, Worcestershire, pepper flakes, sugar, mustard, garlic, salt and cayenne, stir to mix well. Drizzle about 1/3 over roast, cover and refrigerate the rest. Cook on low 10-12 hours, drizzle 1/3 of reserved mixture during last haf-hour of cooking. 

Serve shredded on rolls, with final third of mixture to drizzle over sandwiches. 

Pork Chops on Rice

1/2 c brown rice
2/3 c white rice
1/4 c butter
2 t onion powder
1 t thyme
1/2 t sage
1/2 t salt
1/4 t pepper
4-6 boneless chops, 3/4-1 inch thick
1 can beef consomme
2 T Worcestershire sauce
1/2 t paprika
1/4 t nutmeg

Spray pot with PAM. Combine rice with butter in skillet, Saute over medium-high heat, stirring, until rice is golden brown. Remove from heat and stir in spices. Pour into slow cooker, Arrange chops over rice. Combine liquids and pour over chops. Cover and cook on low 7-9 hours. 

Oriental Style Ribs

3 lb rack of pork backribs
1 c chicken broth
8 T soy sauce
7 T brown sugar
2 scallions

Heat wok to 350. Combine broth, soy sauce and sugar, set aside. Brown ribs on all sides, remove with strainer, let excess fat drain. When all are cooked, return to wok. Lower temperature to simmer. Pour in liquid, sprinkle with scallions. Cook covered for 30 minutes, or until liquid is thick and reduced. 

Crockpot Chops

4 to 6 boneless center cut pork chops
Salt and pepper to taste
1 large onion (yellow preferred for more taste)
1/2 cup diced celery, optional
1 can cream of onion soup
1 can cream of mushroom soup

Cut onion into slices and place on bottom of crock pot. Salt and pepper chops, layer chops over onion. Add celery, if desired. Mix two soups in a bowl, then spread over layers in crock pot. Cover and cook on low for 6 hours. Serve over rice, with applesauce, or with stuffing.