Fall Apart Pork Roast
"This is a guaranteed pleaser, whether you're cooking for two or a family. A properly roasted pork roast falls apart when you approach it with a fork. The flavors permeate the meat, filling every bite with deliciousness. This is my variation on the classic pork roast. It even reheats well in the microwave, should you have leftovers!"
- Ready In:
- 2hrs 45mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 3 1⁄2 lbs pork roast, butt roast
- 1 (14 ounce) can pork broth (chicken broth is a valid substitute)
- 6 ounces hard apple cider
- 4 stalks celery
- 2 carrots (large)
- 1 bunch green onion
- 4 tablespoons dry rub seasonings (pick your favorite)
- 3 garlic cloves, jarred, minced garlic is fine (minced)
- 2 teaspoons onion powder
- 1⁄4 teaspoon paprika
directions
- Preheat oven to 425 degrees F for 15 minutes.
- Coat roasting pan in non-stick spray (optional - it helps in removing the roast).
- Put 1/3 can of pork (or chicken) base into the bottom of the pan.
- Add hard cider to the pan.
- Lightly Coat pork roast in dry rub, saving about 1 tbsp for later. Choose your favorite. I used a rub called "Butt Rub", made specifically for pork.
- Place roast in pan and drench with another 1/3 can of broth - discard the rest.
- Chop celery and carrots into 1" long chunks (carrots may need to be halved) and add around the sides of the roast.
- Chop green onions into 1/2" bits, and sprinkle around the outside of the roast, over the other veggies.
- Reduce oven heat to 200 degrees.
- Cover roast with aluminum foil.
- Place roast in oven, and roast for 90 minutes.
- After 90 minutes, baste roast, and add minced garlic, onion powder and half of the remaining dry rub to the top of the roast.
- Re-cover roast and place back in the oven for another 90 minutes.
- After the second 90 minutes, re-baste roast and remove foil.
- Sprinkle the remaining dry rub and paprika on top of the roast.
- Roast uncovered for another 30-45 minutes or until internal temperature is 170 degrees F.
- Remove roast from the oven, and slice thick. Serve veggies from the roast on the side.
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RECIPE SUBMITTED BY
I grew up in an Italian household. My father is a graduate of the Culinary Institute, and my extended family is full of incredible cooks, all of whom know old world Italian cuisine as well as any four-star chef. I learned my way around a kitchen from all of these incredibly talented people. Even though I've never been to culinary school myself, almost all of those that I've cooked for consider me one of their favorite chefs.
Ever since I was a child, cooking has been a passion of mine. I started off with simple things like omelets and tuna salad, and over the years graduated into far more complex and complicated recipes such as various marinades, brines, homemade sauces, sautees, and meals full of subtle and varied flavors, both strong and delicate.
I also love to create new dishes in the kitchen, the successes of which will be posted here. I'll also be posting a few of the old world Italian recipes I make on occasion.
Since my love of food has made my weight rather unhealthy, I've been focusing more on healthy dishes lately, and have been learning various Asian cuisines, as well as relearning cuisines I previously had developed my skills in, in order to eat far healthier, but still enjoy good food.
The cuisines that I've developed my skills with are as follows:
* Mediterranean/Italian/Greek
* Cajun
* Maryland
* General American (steaks/burgers/fried stuff/etc.)
* Tex-Mex
Cuisines that I'm still developing, but have mastered a few dishes, are as follows:
* English/Scottish/Irish
* Various Asian cuisines (Thai, Vietnamese, Japanese, Chinese)
* Caribbean
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