Best 4 Lisas All Day Sugar Salt Pork Roast Recipes

LISA'S ALL-DAY SUGAR & SALT PORK ROAST

Steps:

• Combine 1 cup sea salt and granulated sugar; rub onto all sides of roast. Place in a shallow dish; refrigerate, covered, overnight., Preheat oven to 300°. Using a kitchen knife, scrape salt and sugar coating from roast; discard any accumulated juices. Transfer pork to a large shallow roasting pan. Rub with barbecue seasoning; sprinkle with pepper. Roast until tender, 6-8 hours., Increase oven temperature to 500°. Combine brown sugar and 1 Tbsp. sea salt; sprinkle over cooked pork. Return pork to oven and roast until a crisp crust forms, 10-15 minutes. Remove; when cool enough to handle, shred meat with 2 forks. Serve warm on fresh buns or rolls. Freeze Option: Freeze cooled meat with some of the juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

ROASTED SALT-AND SPICE-PACKED PORK LOIN

Steps:

• Position rack in center of oven and preheat to 250°F. Sprinkle pork roast all over with 1 teaspoon coarse salt, 1 teaspoon pepper, and fennel seeds, patting to adhere. Heat olive oil in heavy large roasting pan over medium-high heat. Place pork, fat side down, in pan. Cook until brown on all sides and on ends, holding pork upright with tongs when necessary, about 12 minutes. Transfer pork to baking sheet and cool completely, about 20 minutes.
• Combine 8 cups coarse salt, 2/3 cup black pepper, allspice, and juniper berries in same roasting pan. Stir to blend. Add 1 cup water and stir to moisten. Push 2/3 to 3/4 of salt mixture to 1 side of pan, spreading remaining salt in long wide strip (about size of roast) as base for pork. Place pork, bone side down, on salt base. Pack remaining salt over entire roast, enclosing completely.
• Roast pork in salt crust until instantread thermometer inserted straight down into pork from top center registers 165°F, about 2 1/2 hours.
• Transfer roasting pan to work surface. Let pork rest 10 to 20 minutes. Remove all salt from around pork. Transfer pork to cutting board, brushing off any remaining salt. Position roast so that bones are vertical. Cut between bones and meat to remove bone slab in 1 piece.
• Place bone slab on platter. Arrange roast atop bones in original position. Carve roast and serve.
• Sold in the spice aisle of most supermarkets.
• What to drink:
• With the pork, pour a Côtes du Rhône. We like the Domaine Rouge-Bleu 2007 "Mistral" (France, $18). Its blackberry and earthy flavors and anise notes complement the meat deliciously.

EASY ROASTED PORK

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly flour an oven bag.
• In a small bowl, blend brown sugar, applesauce, and ginger.
• Place pork roast in the prepared oven bag. Pour the brown sugar mixture over the roast. Seal bag, and cut several small slits in the top.
• Cook the roast 1 hour in the preheated oven, or until the internal temperature has reached 145 degrees F (63 degrees C).

LISA'S FAVORITE CARNE ASADA MARINADE

Steps:

• Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
• Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
• Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.