Savor Easy Pork Roast

Southern Living, Apr 2005 by Zacharia, Joy E

This budget-friendly cut stars in these moist, tender recipes.

When you crave the fall-apart goodness of a perfectly cooked pork roast, nothing else will do. If you think you're too busy to cook one yourself, consider these options. Easy-on-the-pocket Boston butt may require a long cooking time, but virtually all of it is hands off.

You'll love the convenience of putting Polynesian Pork in an oven bag while you putter around on the weekend. Our Test Kitchens Director, Lyda Jones, swooned over Boston Butt Roast With Gravy. I'm partial to the Zesty Fried Pork Bites. Visit southernliving.com/features for some pulled pork tips.

JOY E. ZACHARIA

ZESTY FRIED PORK BITES

MAKES 4 TO 6 SERVINGS

PREP: 10 MIN.; COOK: 1 HR., 30 MIN.

This unconventional method of cooking meat in water until it evaporates and then browning in its drippings makes the meat juicy on the inside and crispy and golden on the outside.

1/3 cup fresh lime juice

2 garlic cloves, pressed

¼ teaspoon salt

½ teaspoon pepper

2 cups water

1 tablespoon salt

2 ½ pounds Boston butt roast, untrimmed and cut into 1-inch cubes

Lime wedges

STIR together first 4 ingredients. Cover and chill until ready to serve.

BRING 2 cups water and salt to a boil in a Dutch oven over medium-high heat. Add pork; reduce heat to medium low, and cook 1 hour and 15 minutes or until water evaporates. (Meat will look pale.) Cook, stirring occasionally, 10 more minutes or until pork cubes are golden brown. Drain on layers of paper towels. Serve with garlic mixture and lime wedges.

SUZY ESPINOSA

ATLANTA, GEORGIA

POLYNESIAN PORK

MAKES 6 TO 8 SERVINGS

PREP: 10 MIN., CHILL: 30 MIN., BAKE: 4 HRS.

1 tablespoon all-purpose flour

1 large oven bag

1 tablespoon salt

1 teaspoon curry powder

1 (4- to 5-pound) Boston butt pork roast, untrimmed

1 garlic clove, minced

¼ cup mango chutney

1 (6-ounce) can pineapple juice

Toppings: toasted sesame seeds, sweetened flaked coconut, chopped fresh parsley or cilantro

ADD flour to oven bag; twist end, and shake to coat.

SPRINKLE salt and curry powder evenly over pork; rub evenly with garlic. Cover and chill 30 minutes. Spread chutney evenly over roast. Place roast inside oven bag; pour juice over roast, and twist end of bag. Close bag with tie; cut 6 (½-inch) slits in top of bag. Place bag in a roasting pan, tucking ends of bag in the pan.

BAKE at 350° for 3 ½ to 4 hours or until tender. Serve with desired toppings.

KAREN WHITEHEAD

ENTERPRISE, ALABAMA

NOTE: For testing purposes only, we used Reynolds Large Size Oven Bags.

BOSTON BUTT ROAST WITH GRAVY

MAKES 6 TO 8 SERVINGS

PREP: 20 MIN.; BAKE: 3 HRS., 30 MIN.; STAND: 10 MIN.; COOK: 15 MIN.

For the ultimate in comfort food, serve with roasted potatoes, carrots, and onions.

1 (5- to 6-pound) Boston butt pork roast, trimmed

1 ½ tablespoons salt

½ tablespoon Italian seasoning

1 teaspoon garlic powder

1 teaspoon pepper

6 tablespoons all-purpose flour, divided

2 cups water

¼ cup white vinegar

1 onion, chopped

4 garlic cloves

¼ cup hot sauce

2 tablespoons butter or margarine

1 cup low-sodium beef broth

¼ cup red wine

½ teaspoon Italian seasoning

Salt and pepper to taste

PLACE roast in an aluminum foil-lined roasting pan. Sprinkle pork evenly with 1 ½ tablespoons salt and next 3 ingredients. Sprinkle evenly with 4 tablespoons flour. Pour 2 cups water and vinegar into the bottom of roasting pan. Add onion and garlic cloves. Drizzle pork evenly with hot sauce.

BAKE at 375° for 3 ½ hours or until tender. Remove pork from roasting pan, and wrap in aluminum foil. Pour about 1 cup pan drippings into a 2-cup glass measuring cup. Let stand 10 minutes, and skim fat from drippings.

MELT butter in a large skillet over medium-high heat; whisk in remaining 2 tablespoons flour, pan drippings, broth, wine, and ½ teaspoon Italian seasoning. Bring to a boil, whisking constantly; reduce heat to medium, and simmer 10 minutes. Season with salt and pepper to taste. Serve gravy over sliced pork.