Type what you have

Ingredients

• ✓ pork roast
• sauerkraut

Instructions

1. 1 Place pork roast on a cutting board. With a sharp knife, cut a 5-inch slit into the top of the roast, being careful not to cut clear through to the bottom of the roast. Spoon the sauerkraut into the pork roast, pressing it into the slit with the bottom of the spoon.
2. 2 Place the roast in the slow cooker, and cook on Low for 8 to 9 hours.

By tmcox1977

Ingredients

• ✓ pork roast
• seasoned salt
• black pepper
• pineapple chunk
• cranberry

Instructions

1. 1 Rub pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in the pineapple chunks and juice, and sprinkle in the cranberries.
2. 2 Cover, and cook for 7 hours on Low.

By Andrea C

Ingredients

• ✓ pork roast
• garlic
• water
• brown sugar
• maraschino cherry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Rinse and pat dry the pork roast.
2. 2 Cut deep slits all over the roast with a sharp knife to different depths. Press pieces of garlic into the slits. In a small bowl, mix together the water, brown sugar, and the maraschino cherries with their juice. Place the roast in an oven bag, and pour the cherry mixture over. Seal the bag, and place in a roasting pan.
3. 3 Bake for 3 hours in the preheated oven, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Remove from bag to a serving plate, and baste with the juices. Let stand for 15 minutes before carving and serving.

By JoyLee

Ingredients

• ✓ pork roast
• chardonnay wine
• ginger
• garlic
• rosemary
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Pierce pork roast multiple times with a fork and place into a roasting bag. Pour wine over the roast. Sprinkle ginger, garlic, rosemary, and black pepper over the roast, respectively. Seal roasting bag.
3. 3 Cook until pork is slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Chris and Fay

Ingredients

• ✓ pork roast
• flour tortilla
• barbecue sauce
• cheddar cheese
• onion
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spoon 1/2 the shredded pork onto each tortilla; top each with 2 tablespoons barbeque sauce, 4 Cheddar cheese halves, 1/2 the onion rings, salt, and pepper. Fold opposing edges of each tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito-shape. Wrap each tightly with aluminum foil and place on a baking sheet.
3. 3 Bake in the preheated oven until cooked through and cheese is melted, 15 to 20 minutes. Cut each wrap in half to serve.

By Judy in Delaware

Ingredients

• ✓ pork roast
• butter
• cajun seasoning
• onion
• garlic
• water
• liquid smoke

Instructions

1. 1 Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
2. 2 Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
3. 3 Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.

By Brenda Laughlin Sumner

Ingredients

• ✓ pork roast
• sweet potato
• carrot
• onion
• grape juice
• applesauce
• water

Instructions

1. 1 Stir sweet potatoes, carrots, and onion together in a slow cooker. Stir white grape juice, applesauce, and water together in a bowl. Pour 1/2 the grape juice mixture over the vegetables in the slow cooker. Place pork roast on top of the vegetables and pour remaining grape juice mixture over pork.
2. 2 Cook on Low for 10 hours. Ladle accumulated juices over the roast when serving.

By ReleaseT

Ingredients

• ✓ pork roast
• honey
• dijon mustard
• black pepper
• thyme
• salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Score 1/2 inch slits in pork roast; place in a baking dish.
3. 3 Combine honey, mustard, pepper, thyme, and salt in a small bowl until well blended; brush over roast, working well into slits. Set aside remaining glaze.
4. 4 Bake in the preheated oven for 1 hour. Remove roast from oven; flip and brush remaining glaze over roast. Continue baking until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 45 to 60 minutes more. Let stand 15 minutes before slicing.

By VGREER

Ingredients

• ✓ pork roast
• celery
• green onion
• dijon mustard
• creamy salad dressing
• horseradish
• hot pepper sauce
• salt

Instructions

1. 1 Mix the pork, celery, and green onions in a large bowl.
2. 2 Combine the mustard, creamy salad dressing, horseradish, hot pepper sauce, and salt in blender. Blend to make a saucy dressing, about 1 minute. Lightly toss the dressing with the pork mixture. Cover and refrigerate until serving.

By Lerie

Ingredients

• ✓ pork roast
• worcestershire sauce
• black pepper
• sea salt
• montreal steak seasoning
• onion powder
• garlic powder

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Rinse roast under cold running water to wet the exterior, then pat dry. Use a brush or paper towel to spread Worcestershire sauce evenly over the exterior. Season roast with pepper, sea salt, steak seasoning, onion powder, and garlic powder on all sides. Place roast, fat-side up, into a shallow roasting pan.
3. 3 Roast on the middle rack of the preheated oven until cooked to desired doneness: about 20 minutes for medium, 24 minutes for medium-well, or 28 minutes for well-done. Turn off the oven and leave roast in the oven, without opening the door, for an additional 40 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
4. 4 Remove from the oven and cover loosely with aluminum foil. Let rest for 10 to 15 minutes to allow juices to settle back down into the roast. Slice thinly and serve.

By Keith Hill

Ingredients

• ✓ pork roast
• olive oil
• onion
• garlic
• water
• soy sauce
• white vinegar
• sugar
• salt
• black pepper
• bay leaf
• tapioca starch

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Once hot, add oil and pork pieces. Cook until meat is browned, about 5 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes. Mix in garlic and cook until fragrant, about 30 seconds. Add water, soy sauce, vinegar, sugar, salt, pepper, and bay leaf; mix to combine. Turn off Saute mode.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove pork to a medium bowl and keep hot. Pour out half of the liquid and reserve.
4. 4 Turn on Saute mode again. Stir tapioca starch into remaining hot liquid in the pot to create a slurry. Cook until sauce thickens, about 5 minutes. Add in reserved liquid if sauce is too thick, 2 tablespoons at a time, or until desired consistency is achieved.

By thedailygourmet

Ingredients

• ✓ pork roast
• daikon radish
• carrot
• rice vinegar
• mayonnaise
• hoisin sauce
• sriracha hot sauce
• sandwich roll
• pate
• cucumber
• jalapeno pepper
• cilantro leaf

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Toss radish and carrot with seasoned rice vinegar in a bowl until well coated. Let sit until veggies become slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
3. 3 Mix mayonnaise, hoisin sauce, and sriracha in a small bowl. Split French roll just enough so you can open it like a book. Pull out some of the bread from the top half to better accommodate the filling if desired. Spread the interior surfaces of roll liberally with mayonnaise mixture.
4. 4 Transfer roll, cut-side up, to the prepared baking sheet. Bake in the preheated oven until warm and crisp with slightly browned edges, about 7 minutes.
5. 5 Place sliced pork, paté, pickled radish and carrot, cucumber, jalapeño, and cilantro leaves in warm roll. Cut in half to serve.

By John Mitzewich

Ingredients

• ✓ pork roast
• garlic
• salt
• pepper
• cajun seasoning
• ketchup
• mustard

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stuff roast with garlic, salt, pepper and Cajun seasoning. In a large pot of boiling water, boil roast until meat is slightly pink. Remove from water.
3. 3 Lay roast in a 9x13 inch baking dish lined with aluminum foil. Cover in ketchup and mustard. Then cover with more foil and bake in the preheated oven for 1 1/2 to 2 hours or until internal temperature has reached 145 degrees F (63 degrees C).

By TAMLI

Ingredients

• ✓ pork roast
• salt
• black pepper
• sauerkraut
• water
• onion
• apple

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place pork into a large roasting pan. Season with salt and black pepper. Mix sauerkraut, water, onion, and apple in a large bowl until combined; pour over pork.
3. 3 Roast pork in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 300 degrees F (150 degrees C). Continue roasting until an instant-read thermometer inserted into the center of pork reads at least 145 degrees F (63 degrees C), about 2 hours more; add more water as needed if sauerkraut mixture begins to look dry.
4. 4 Remove from the oven and allow pork to rest for about 10 minutes in a warm area before slicing.

By Auntie M

Ingredients

• ✓ pork roast
• garlic
• black pepper
• salt
• bay leaf
• cider vinegar
• thyme

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Cut slits into top of roast with a paring knife; place garlic slices into slits. Season roast with black pepper and salt.
3. 3 Place bay leaves in the bottom of a roasting pan; place roast, fat-side up, on top of bay leaves. Combine cider vinegar and thyme in a small bowl; pour over roast.
4. 4 Bake in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 3 hours. Baste drippings frequently over roast while cooking using a baster or spoon.
5. 5 Rest roast before slicing, 10 minutes.

By Teresa C. Rouzer

Ingredients

• ✓ pork roast
• dill seed
• fennel seed
• oregano
• lemon pepper seasoning
• onion powder
• garlic powder

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix dill seed, fennel seed, oregano, lemon-pepper seasoning, onion powder, and garlic powder together in a small bowl until well combined. Rub onto all surfaces of pork roast. Place roast into a 10x15-inch roasting pan.
3. 3 Bake in the preheated oven until pork is slightly pink in the center, 1 to 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Dee

Ingredients

• ✓ pork roast
• sauerkraut
• beer
• garlic
• onion salt
• mustard
• dill
• apple

Instructions

1. 1 Stir undrained sauerkraut, pork cubes, beer, garlic, onion salt, dry mustard, and dill together in a slow cooker until well combined. Press apple half under other ingredients to submerge.
2. 2 Cook on High for 1 hour. Reduce the heat to Low and continue cooking until pork is cooked through, about 5 more hours. Discard apple and serve.

By Bianca Smith

Ingredients

• ✓ pork roast
• onion
• garlic
• water
• chicken bouillon
• olive oil
• potato
• carrot
• butter
• bay leaf
• sugar
• salt
• black pepper
• port wine

Instructions

1. 1 Cook and stir onion and garlic in a skillet over medium heat until browned, 4 to 5 minutes. Combine onion mixture, hot water, and chicken bouillon in a bowl.
2. 2 Place roast in same skillet used for onion mixture; cook over medium heat until roast is browned on all sides, 4 to 5 minutes.
3. 3 Place roast in a slow cooker and drizzle olive oil over top. Arrange potatoes and carrots around roast. Pour broth mixture over roast; add butter, bay leaves, sugar, salt, and black pepper. Pour wine over entire mixture.
4. 4 Cook on High for 4 to 5 hours. Change setting to Low and cook for 2 to 3 hours more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By _Happy_Cook_

Ingredients

• ✓ pork roast
• soy sauce
• sherry
• honey
• garlic
• ginger
• cornstarch
• water

Instructions

1. 1 To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until the internal temperature has reached 145 degrees F (63 degrees C), brushing several times with marinade.
4. 4 Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.

By CHRISTYJ

Ingredients

• ✓ pork roast
• vegetable oil
• onion
• banana
• tomato
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Mix in the onions, and cook and stir until tender.
2. 2 Mix the bananas and tomatoes with juice into the skillet. Bring to a boil, reduce heat to medium low, and simmer 30 minutes, stirring occasionally, until pork is very tender. Season with cayenne pepper, salt, and pepper.

By LUSCIOUSLEMONADE

Ingredients

• ✓ pork roast
• beef sirloin
• chicken breast
• onion
• celery
• salt
• pepper
• pie crust

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir beef, pork, and chicken in a Dutch oven over medium-low heat until meat begins to brown. Mix in onions and celery; season with salt and pepper. Continue cooking, stirring occasionally, for 5 more minutes.
3. 3 Arrange 2 pie crusts in a single layer in the bottom of a large roasting pan. Spread 1/2 of the meat mixture over crusts. Arrange 2 more pie crusts on top, then spread with remaining meat mixture. Cover with remaining 2 pie crusts, pressing and stretching them to the sides of the pan. Poke 8 small holes on top to allow steam to escape.
4. 4 Bake in the preheated oven until top is golden brown and pie is hot and bubbly, about 1 hour.

By Paulette Shank Norman

Ingredients

• ✓ pork roast
• vegetable oil
• salt
• pepper
• sweet potato
• onion
• garlic
• chicken broth

Instructions

1. 1 Heat oil in a large, heavy skillet. Season meat with salt and pepper, and brown in oil.
2. 2 In a slow cooker, layer sweet potatoes, onion, and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
3. 3 Cover, and cook on Low for 6 hours.

By Brandy

Ingredients

• ✓ pork roast
• cooking spray
• garlic
• black bean
• recaito
• green olive
• sazon seasoning
• achiote
• long grain rice
• water

Instructions

1. 1 Spray a large stockpot with cooking spray and set over medium-high heat. Add pork and sauté until browned, about 7 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add beans, recaito, olives, and sazón seasoning. Reduce the heat and simmer for about 10 minutes.
2. 2 Add rice to the pot and stir to coat. Add water and bring to a boil. Cover and simmer for 20 minutes. Uncover and stir rice at the top, avoiding the slight crust on the bottom of the pot. Remove from the stove if rice has absorbed most of the liquid; if not, cook for up to 10 minutes longer.

By CrazyCat

Ingredients

• ✓ pork roast
• worcestershire sauce
• honey
• cider vinegar
• lemon pepper
• mustard seed
• mustard powder
• celery salt
• garlic
• cooking spray

Instructions

1. 1 Combine Worcestershire sauce, honey, vinegar, lemon pepper, mustard seed, mustard powder, celery salt, and garlic in a large resealable plastic bag; seal and mix ingredients.
2. 2 Place pork roast in the plastic bag, press air out of bag, and seal. Marinate for 2 hours in the refrigerator, turning the roast occasionally to help coat while marinating.
3. 3 Meanwhile, prepare grill for indirect heat.
4. 4 Lightly oil grill grate. Place roast on grill and discard marinade. Cover and cook until internal temperature is 145 degrees F (63 degrees C), 1 1/2 to 2 hours.

By Denise Hummel

Ingredients

• ✓ pork roast
• cooking spray
• parmesan cheese
• honey
• soy sauce
• basil
• garlic
• olive oil
• salt
• cornstarch
• water

Instructions

1. 1 Prepare a slow cooker crock with cooking spray. Lay pork roast into the crock.
2. 2 Whisk Parmesan cheese, honey, soy sauce, basil, garlic, oil, and salt together in a small bowl; pour over pork roast.
3. 3 Cook until roast is cooked completely through, 6 to 7 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove roast to a cutting board to rest a few minutes.
4. 4 Skim fat from the cooking juices; discard. Ladle remaining juice to a small saucepan; bring to a boil.
5. 5 Whisk cornstarch into cold water in a bowl until dissolved; pour into boiling liquid in the saucepan. Cook the liquid, stirring frequently, until thickened into a gravy, about 2 minutes.
6. 6 Slice pork roast and serve with gravy.

By Karen

Ingredients

• ✓ pork roast
• fennel seed
• rosemary
• thyme
• black peppercorn
• garlic
• ouzo
• sea salt
• onion
• fennel bulb
• water

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Toast fennel seeds, rosemary, thyme, and peppercorns in a heavy skillet over medium-low heat until fragrant and fennel seeds are lightly browned, 1 to 3 minutes; do not let burn. Place toasted fennel seeds mixture, garlic, ouzo, and salt into a mortar and pestle or a spice grinder; grind to a paste. Score pork roast fat layer with a sharp knife; rub spice paste all over roast.
3. 3 Spread onions and fennel in a large roasting pan; add enough water just to cover vegetables. Place roast on onions and fennel, fat-layer up.
4. 4 Roast in the preheated oven until pork is tender, 5 to 6 hours (about 40 minutes per pound). An instant-read thermometer inserted into the center should read 185 degrees F (85 degrees C). Add extra water if needed during roasting to prevent onions and fennel from burning.

By wsf

Ingredients

• ✓ pork roast
• hatch chile pepper
• all-purpose flour
• salt
• black pepper
• vegetable oil
• chicken stock
• tomato
• green chile pepper
• sweet onion
• cumin
• garlic

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Place chile peppers, cut-sides down, onto the prepared baking sheet.
3. 3 Cook under the preheated broiler until the skin of peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a large bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; chop peppers into small pieces and set aside.
4. 4 Place pork in a large resealable plastic bag; add flour, 2 tablespoons salt, and 2 tablespoons black pepper. Seal the bag well and toss to coat.
5. 5 Heat oil in a skillet over medium heat. Cook and stir pork in hot oil until browned, 5 to 7 minutes. Transfer to a slow cooker.
6. 6 Add chopped peppers, chicken stock, diced tomatoes with green chile peppers, onion, cumin, remaining 1 tablespoon salt, remaining 1 tablespoon black pepper, and garlic to the slow cooker; mix well.
7. 7 Cook on Low for 6 hours or High for 4 hours, until pork is tender and the flavors blend.

By james

Ingredients

• ✓ pork roast
• bacon drippings
• butter
• garlic
• carrot
• parsley
• bay leaf
• salt
• pepper
• tomato paste
• sugar
• red wine
• mushroom

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Heat bacon drippings in a large skillet over medium-high heat. Brown roast on all sides. Remove roast to a casserole dish. Place butter, garlic, and carrots in the skillet. Reduce heat to medium. Stir in parsley, bay leaf, salt, pepper, tomato paste, and sugar. Pour in red wine, and stir to combine. Pour over pork roast.
3. 3 Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake 1/2 hour.

By JENNIFERK2

Ingredients

• ✓ pork roast
• butter
• onion
• tart apple
• celery
• ground pork
• pork sausage
• bread crumb
• parsley
• salt
• black pepper
• sage

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a rack in a shallow roasting pan.
2. 2 Melt butter in a large skillet over medium heat until foam subsides. Sauté onion in hot butter for about 5 minutes. Stir in apple and celery; sauté without browning, about 5 minutes more. Transfer onion mixture to a large mixing bowl.
3. 3 Add ground pork, sausage meat, bread crumbs, parsley, salt, pepper, and sage to onion mixture in the bowl; mix gently but thoroughly. (To taste for seasoning, fry a small ball of stuffing in the skillet until pork is cooked through.)
4. 4 Fill the center of the crown with stuffing, mounding it slightly. Cover stuffing with a round of aluminum foil; wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off. Place the crown on the rack in the prepared pan.
5. 5 Roast pork in the center of the preheated oven for about 3 hours, removing foil from stuffing about 30 minutes before pork is done to allow the top to brown. An instant-read thermometer inserted into the center of meat near the bone should read at least 145 degrees F (63 degrees C).
6. 6 Carefully transfer pork to a large, heated, circular platter. Remove foil from the ends of the chops and replace with paper frills. Let pork rest for about 10 minutes before carving and serving.

By MARBALET

Ingredients

• ✓ pork roast
• riced cauliflower
• cilantro
• lime juice
• salt
• black pepper
• whole kernel corn
• black bean
• cheddar cheese
• crema
• salsa
• cilantro ranch dressing
• avocado
• lime

Instructions

1. 1 Steam cauliflower rice according to package directions, about 6 minutes. Once cauliflower is cooked, empty contents into a large bowl; add in cilantro, lime juice, salt, and pepper. Cover and set mixture aside.
2. 2 Meanwhile, heat cooked shredded pork in a pan on the stovetop until warmed through, 3 to 5 minutes.
3. 3 Mix corn and beans together in a medium microwave-safe bowl. Microwave to heat through, about 2 minutes.
4. 4 Assemble bowls by adding 5 ounces cilantro-lime cauliflower rice, top with 4 ounces pork, black beans, and corn. Add 1 tablespoon each: salsa, Cheddar cheese, crema con sal, and cilantro ranch dressing to each bowl. Garnish with sliced avocado and lime wedges.

By thedailygourmet