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Old 08-28-2006, 10:45 AM   #1
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Suggestions for a Pork Roast

Other than giving it away because it's pork, a meat I cannot bring myself to eat any more, what can be done with a pork roast? I got a package of various meat products last month and they substituted pork roast for beef roast (something they had a right to do). But I have no use for it but thought if I could make something my daughter would eat it would no longer take up precious space in my freezer.


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Old 08-28-2006, 10:49 AM   #2
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I'm not sure what you have against pork. If it's a comprable cut to the beef roast, you can roast it in the oven.

I tend to roast it at 400F so it won't dry out.

You can use the leftovers for sandwiches.
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Old 08-28-2006, 10:57 AM   #3
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Quote:
Originally Posted by Andy M.
I'm not sure what you have against pork. If it's a comprable cut to the beef roast, you can roast it in the oven.

I tend to roast it at 400F so it won't dry out.

You can use the leftovers for sandwiches.
Well, it started out with me just hating the taste of ham. Over Easter it became a full blown pork boycott ~ and I live in NC so it's a hard thing to do. We road up to PA from NC and 2/3 of the trip I was beside a truck full of innocent little pigs on their way to somewhere I don't like to think about. We (my father's girl friend and myself because she thinks Walmart brand is just as good as Honeybaked ham) ended up having a fight about it. I told them I'd stopped eating pork altogether. And to keep myself honest, I have had all of 2 strips of bacon since April. I don't want to go back on my conviction and I've never been a "have to have it" person when it comes to pork. It's the "oh, yeah, that's a meat" meat in our house.
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Old 08-28-2006, 10:59 AM   #4
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A person in NC who DOESN'T like pork....I"M TELLING!
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Old 08-28-2006, 11:03 AM   #5
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Quote:
Originally Posted by TATTRAT
A person in NC who DOESN'T like pork....I"M TELLING!
But I'm not from here so I can kind of get away with it.
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Old 08-28-2006, 11:24 AM   #6
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how about cut the rind off (if it has one) cut into strips and deep fat fry it then sprinkle on some salt and leave to cool on a kitchen towel.
cube up the pork and Curry it (Indian or Chinese style).
or cut into strip then batter it, serve with a sweet and sour dip?
or you could blitz it up with herbs and spices and make meat balls or pattys.

most of these ways will hide that it`s pork and make it somewhat more Generic as just a meat :)
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Old 08-28-2006, 11:33 AM   #7
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Ham and pork roast don't have the same flavor at all, unless you're talking about a fresh ham!
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Old 08-28-2006, 11:35 AM   #8
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I like to cook my pork roast in a slow cooker with onions and veggies like a potroast adding what ever spices you like the best and making gravy out of the juices turns out real tender and good that way or add bbq sauce and make pulled pork with it good that way too
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Old 08-28-2006, 11:57 AM   #9
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What ChefJune said. Comparing ham and fresh pork is a bit unusual. Ham is cured and salty. Pork is now too lean but can be very tasty if cooked correctly. You don't say what cut of pork this is.
If it is a pork "butt" or shoulder it will make delicious pulled pork BBQ--there are many threads about it here.
If it is a loin you can roast it but be careful not to overcook or it will be dry and tough. Roast to an internal temp of 145* (which after resting will rise to 155* and be moist and flavorful.
I prefer to braise pork loin any more and the recipe above with onions and vegetable would be good. I do one with apples and onions.
Also if it is a pork loin, it can be cut into "steaks" and marinated and grilled. Or they can be pounded and made into a pork marsala or picatta.
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Old 08-28-2006, 12:01 PM   #10
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Quote:
Originally Posted by Gretchen
What ChefJune said. Comparing ham and fresh pork is a bit unusual. Ham is cured and salty. Pork is now too lean but can be very tasty if cooked correctly. You don't say what cut of pork this is.
If it is a pork "butt" or shoulder it will make delicious pulled pork BBQ--there are many threads about it here.
If it is a loin you can roast it but be careful not to overcook or it will be dry and tough. Roast to an internal temp of 145* (which after resting will rise to 155* and be moist and flavorful.
I prefer to braise pork loin any more and the recipe above with onions and vegetable would be good. I do one with apples and onions.
Also if it is a pork loin, it can be cut into "steaks" and marinated and grilled. Or they can be pounded and made into a pork marsala or picatta.
It's not about taste. It's about the animal it comes from.

It actually just says "pork roast" no butt or sholder. Just roast. I'm sure it's a cheap cut.
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