Roast Pork For The Clay Cooker Best Recipes

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RACK OF PORK IN CLAY POT

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Rack of Pork in Clay Pot image

Provided by Food Network

Categories     main-dish

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients:

  • 1 (4-pound) pork rack, frenched
  • 1 1/2 cups kosher salt dissolved in 1 gallon of water
  • 3 garlic cloves, plus 1 crushed clove, plus 1 crushed clove
  • 3 tablespoons yellow mustard
  • Pinch paprika
  • 1 tablespoon dried oregano
  • 1 teaspoon crushed red peppercorn
  • 1 (12-ounce can) beer
  • 1 cup white wine
  • 1 lemon, juiced
  • 1/2 cup water
  • 1 tomato, peeled and diced
  • 1 onion, finely chopped
  • 1 apple, peeled and cut into small cubes
  • Parsley, for garnish

Steps:

  • Soak pork in salted water for 2 to 3 hours. Remove pork and rinse.
  • With a paring knife, cut 3 1-inch deep holes in the pork roast, fill with salt, pepper, and a garlic clove.
  • In a small bowl, mix mustard, paprika, oregano, salt, pepper, 1 crushed garlic clove, and crushed pepper. Cover the pork with the mustard paste.
  • Coat inside of clay pot with non-stick cooking spray. Place pork inside clay pot; add beer, wine, lemon juice, water, tomato, onion, apple pieces, and remaining crushed garlic.
  • Cover and place in a cold oven and set temperature for 385 degrees F. Cook for 2 1/2 hours or until meat falls off the bone. After the first hour turn the meat with a large fork and cook for an additional hour to hour and a half.
  • Remove meat and let it stand for 10 minutes before carving. Arrange meat on a platter, pour part of the sauce over the meat and decorate with fresh parsley.

ROAST PORK FOR THE CLAY COOKER

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Roast Pork for the Clay Cooker image

This smells so good and tastes even better. Serve this with that great gravy and mashed potatoes. A meal to remember.

Provided by Sageca

Categories     Pork

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients:

  • 5 lbs pork roast
  • 10 garlic cloves
  • 3 rosemary sprigs
  • 1 large onion, sliced
  • 2 chicken breasts (bone-in and skin-on)
  • 3/4 cup chicken broth
  • 1/2 teaspoon freshly crushed pepper
  • 1/2 teaspoon salt
  • 1/2 cup cold water
  • 2 tablespoons flour

Steps:

  • Soak the lid of your clay cooker for 1/2 hour.Mine has a glazed lower part.
  • Cover bottom of pot with thickly sliced onion.
  • Make several slits in your roast and insert whole garlic cloves.
  • Place the roast over the onions.
  • Add chicken breast on the side.
  • Sprinkle with salt and pepper.
  • Place Rosemary Sprigs or leaves on the Roast.
  • Pour chicken broth on the side.
  • Cover and place in a cold oven.
  • Set the oven to 425°F.
  • Cook for 4 hours.
  • Remove from oven.
  • Place pork and chicken in serving platter.
  • Add sliced onions on the side.
  • Pour cooking liquid in sauce pan.
  • Mix water and flour and whisk into boiling liquid.Simmer a few minutes.
  • Pour your tasty gravy in a gravy bowl.
  • Tip:.
  • When I cook a roast of pork I always add chicken to give the gravy that special taste.
  • I use the leftover chicken for another meal.

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