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Roasted Pork, the choice of tonight's meal

Updated on October 3, 2012
Slice up portions of the roasted pork. Tender and juicy!
Slice up portions of the roasted pork. Tender and juicy! | Source

One of my favourite craved dinner item is a Roasted Pork or Pork Roast. A huge, heavy chunk of a fresh cut pork shoulder is one of the best choice of meat to a multiple-slice serving.

I usually settle for a crispy and crunchy top (skin), but this time, the skin was off when I purchased the meat. "Never mind" I thought.

If you plan your dinner time at 7 in the evening, start cooking your 6 to 8 pound pork shoulder roast 3 to 4 hours early. That is the stretch of cooking time. It felt weird a bit for me each time I start cooking as early as 3 o'clock in the afternoon.

So here we are, I hope you will enjoy this recipe. ≈ ♥ ≈

Cast your vote for Pork Roast

Cook Time

Prep time: 10 min
Cook time: 4 hours
Ready in: 4 hours 10 min
Yields: Serves 8 to 12 plus leftovers *smile*

The Magic Helpers

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I have mixed juices that were available from my fridge such as apple juice and fruit punch. I ran out of the orange juice which would have been perfect, but there is no stopping to what you want to use that is available and ready. Improvise.I have used up my last pineapple cooking sauce, add half of my orange marmalade, apple cider vinegar and brown sugar.Bay leaves, garlic cloves, fresh grated ginger, peppercorn, onion powder, oregano, paprikaMandarins to be squeezed later and add that orange flavour.My 6.62 lb. (to be exact) pork shoulder roast
I have mixed juices that were available from my fridge such as apple juice and fruit punch. I ran out of the orange juice which would have been perfect, but there is no stopping to what you want to use that is available and ready. Improvise.
I have mixed juices that were available from my fridge such as apple juice and fruit punch. I ran out of the orange juice which would have been perfect, but there is no stopping to what you want to use that is available and ready. Improvise. | Source
I have used up my last pineapple cooking sauce, add half of my orange marmalade, apple cider vinegar and brown sugar.
I have used up my last pineapple cooking sauce, add half of my orange marmalade, apple cider vinegar and brown sugar. | Source
Bay leaves, garlic cloves, fresh grated ginger, peppercorn, onion powder, oregano, paprika
Bay leaves, garlic cloves, fresh grated ginger, peppercorn, onion powder, oregano, paprika | Source
Mandarins to be squeezed later and add that orange flavour.
Mandarins to be squeezed later and add that orange flavour. | Source
My 6.62 lb. (to be exact) pork shoulder roast
My 6.62 lb. (to be exact) pork shoulder roast | Source

Ingredients

  • 6 lb Fresh Pork Shoulder
  • 1 cup apple juice
  • 1/2 cup pineapple cooking sauce or orange marmalade
  • 1/2 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 1 tsp. Club House paprika
  • 1 tbsp. Club House oregano
  • 1 tsp. onion powder
  • 1/4 tsp. whole black pepper, crushed
  • 1/4 cup salt
  • 1 tbsp. fresh ginger, grated fine
  • 4 cloves garlic, smashed
  • 3 pieces bay leaves, break in half
  • 4 to 6 pieces Mandarins, squeezed onto roast
  • a pinch rosemary, scatter on top of roast
  • 2 stalks fresh green onion, chopped

Handsome Pork Roast

Pour into a sauce pan the marinade mixture: apple or orange juice, pineapple cooking sauce, orange marmalade, brown sugar; bring to a boil, stir and simmer.
Pour into a sauce pan the marinade mixture: apple or orange juice, pineapple cooking sauce, orange marmalade, brown sugar; bring to a boil, stir and simmer. | Source
Let marination sit for 4 hours to overnight covered in the fridge.
Let marination sit for 4 hours to overnight covered in the fridge. | Source
Pork roasting at 325 degrees, turning over for 1 hour intervals.
Pork roasting at 325 degrees, turning over for 1 hour intervals. | Source
Some meat juice is good.
Some meat juice is good. | Source
Slices serves 8 to 12 portions and some leftovers.
Slices serves 8 to 12 portions and some leftovers. | Source

Instructions

  1. Rinse well the pork shoulder roast. Pat dry with a paper towel. Slice portion cuts to have the sauce and other spices sip in between the flesh. Set aside.
  2. Gather ready all your ingredients: spices and marinades. In a small sauce pan, bring the marinade to a boil, fruit juices and brown sugar. Bring down to low heat, continue stirring and simmer about 5 minutes. Set aside to cool.
  3. Pour the mixture evenly over roast and in between cuts, wrap or cover and let soak in the fridge 4 hours to overnight (if you wish).
  4. You may add to your "sauce" mixture and all the rest of the ingredients and mix well onto the pork freshly squeezing Mandarins over it; OR, sprinkle and cover the roast with the spices. To rub spices separately, the roast must be wiped-dry from its marination.
  5. In this hub, I will put my instructions as the way I have prepared the roast to match the pictures. Set the oven-grill to 325 degrees. With the roast in your large roasting pan, pour any extra sauce over it, spreading it to the sides. Scatter some rosemary on top.
  6. Cook roast for at least an hour, brushing sauce every 20 to 30 minutes, and turning the roast every 1 hour interval to cook all sides. Poke a knife or make a small cut to the inner part close to the bone to see how cooked it is. If you are using a thermometer, it should register 140 degrees. Meat should be tender and juicy. If the top of roast starts to brown than the other sides, put over a piece of aluminum foil to protect the top from getting too roasted or burned. I try not to use the cover of the roasting pan to turn my roast golden on the outside.
  7. Remove and let sit for 3 minutes before slicing into portions. Garnish with fresh chopped green onions. Serve and use any sauce you have available. Enjoy!

Comments

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    • profile image

      ignugent17 5 years ago

      Thank you very much for this recipe. Looks good and I think I would try to do this today.

      Have a good day! :-)

    • Ruby H Rose profile image

      Maree Michael Martin 6 years ago from Northwest Washington on an Island

      Wow, can't wait to try this one out. One of our favorite roasts. Such an easy way to cook it, delicious. I agree, your photos make it look good enough to eat. Mouth watering for sure. Great job. Thanks.

    • coffeegginmyrice profile image
      Author

      Marites Mabugat-Simbajon 6 years ago from Toronto, Ontario

      Good day to you teaches12345! Thank you.

    • teaches12345 profile image

      Dianna Mendez 6 years ago

      Oh my, this is a good recipe! I can almost taste it from viewing the photos. Thanks for sharing this one. Voted up.

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