|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Tip: Try shoulder butt roast for more results.
1 - 10 of 14 for pork shoulder butt roast
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Combine spices and ... Rub spices on pork roast generously. Set up ... circles of onions which have been browned in butter and a side dish of extra sauce.
Preheat oven to ... in the oven. Roast the brisket for ... slowly, uncovered for 1 hour, stirring frequently. Add more juice if necessary to keep meat moist.
In bowl, combine ... and salt. Add pork pieces, toss until ... before serving, stir in olives, sprinkle with parsley. This is a great Moroccan-style stew.
Heat the oven to 325 degrees. Sprinkle the pork roast generously with salt ... roast from the oven and let it stand 15 minutes before carving. 10 servings.
Mix all ingredients, stir well. Mix meat, onions and seasonings well. Cook over medium heat until meat looks chalky (not browned) and onions are ...
EARLY IN DAY ... Dutch oven, combine pork cubes with remaining ... spread on crackers. Makes about 2 cups. 120 calories per tablespoon without crackers.
Remove as much ... outside of the roast as you can. ... with the left-over pork. Cut the ... cooking. This is best if made ahead of time, then reheated.
Sprinkle roasts with garlic powder, ... in pieces. Throw away the liquid. Mix remaining Bar B Que sauce with meat. Serve with onion over noodles or rice.
Bake beef and pork roasts in oven adding ... chunks and add all other ingredients and cook on top of stove for 2 or 3 hours to shred. This freezes well.
Heat oven to 325 degrees. Sprinkle the pork roast generously with salt ... other meats, too. It's wonderful for ham, ribs, chicken, duck or Cornish hens.
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