Bought a pork roast - cooking suggestions?

[nat]

I bought a pork roast at Safeway yesterday. I was thinking of cooking it like pernil, packing it with seasoning/garlic and baking it for hours.

Any suggestions?

 

[NorCalDoug]

Define pork roast. Picnic? Shoulder? Or ???

 

[NorCalDoug]

One of my favorite ways of cooking a shoulder these days is to season it up, place it in a dutch oven (no added fluid) and stick it all in a 250 degree oven for 8 (or more) hours. Basically you can either prep it in the morning before you go to work or prep it before you go to bed and it'll be done by the time you come home or wake up.

The result will be fork tender pork. It's a good thing.

 

[B-RAD]

If it's a roast - rub it down with yellow mustard and mixture of salt, pepper, garlic and caraway seeds, and stick it in the oven at 350 degrees for 1-2 hours until the internal temp is about 145-150 degrees, pull it out, let it rest for 20 minutes before slicing.

If it's a shoulder - rub it down and smoke it at 200 degrees for 8-10 hours.

OR - sear it on all sides for 5 -10 minutes in a large dutch over, remove from pan, then saute an onion, green chiles, for 5 minutes, then add 1 beer, chicken stock, salt, pepper, garlic bring to a boil, put the shoulder back in, cover and stick in the oven for 3 hours or so until it shreds with a couple of forks. Serve as carnitas with corn tortillas, avocado, cilantro, and your favorite hot sauce.
I just made this last weekend...it's always a huge hit!

 

[Atticus]

Define pork roast. Picnic? Shoulder? Or ???

This. If it's a loin roast, rub it down with salt, pepper and olive oil. Roast chopped onion and bacon and garlic in a roasting pan. Take that mixture out, and mix day-old french bread in with it and a little oil and some parsley to make a stuffing. Take a wooden spoon and make a hole in the middle of the loin going down the center of the cylinder. Widen it to about an inch and a half with a carving knife, fill it with stuffing using a pastry bag with a big tip, and roast it at about 325 for an hour or so depending on size. BOOYA!

 

[cajun65]

OR - sear it on all sides for 5 -10 minutes in a large dutch over, remove from pan, then saute an onion, green chiles, for 5 minutes, then add 1 beer, chicken stock, salt, pepper, garlic bring to a boil, put the shoulder back in, cover and stick in the oven for 3 hours or so until it shreds with a couple of forks. Serve as carnitas with corn tortillas, avocado, cilantro, and your favorite hot sauce.
I just made this last weekend...it's always a huge hit!

That sounds awesome!

 

[cajun65]

This. If it's a loin roast, rub it down with salt, pepper and olive oil. Roast chopped onion and bacon and garlic in a roasting pan. Take that mixture out, and mix day-old french bread in with it and a little oil and some parsley to make a stuffing. Take a wooden spoon and make a hole in the middle of the loin going down the center of the cylinder. Widen it to about an inch and a half with a carving knife, fill it with stuffing using a pastry bag with a big tip, and roast it at about 325 for an hour or so depending on size. BOOYA!

I usually just stuff with garlic, onions and B Ps but this sounds pretty good. Thanks for sharing