Does anyone have a simple way to cook a pork roast? Any tips are welcome. Thanks.

350*, 1 hour per pound.
I place the roast on a bed of sliced onions and
a (one slice down the center) head of garlic,
wrap tightly in foil, place in pan.

One is in the oven right now hahaha 2 pounds, be
done in 2 hours.

Then I throw a package of onion soup mix in the crockpot
with its water and add chopped (large) potatoes
and chopped (large) carrots and let them cook while
the roast is cooking, when the roast is done (and
onions/garlic removed) I shred it (no fat at
all left!) and place it in the crockpot with the
vegetables. Alternatively you can place the vegetables
in the oven with the roast to cook, 1+ hours.

Simmer or turn it off and let the flavors meld.
Delicious :-)

The problem with pork is it can dry out fast so you need to keep a close eye on the internal temp.
Use a meat thermometer and go with 160-170 internal and it is ok to have a slight pink in the middle.
I used my toaster oven to cook which also has convection & a rotisserie, but I went with a little
lower temp at 380. Again it's the internal temp that tells you how the meat is cooked and if it happens
to dry out just make a gravy.

http://www.pinterest.com/search/pins/?q=pork%20roast%20recipes&rs=typed&term_meta[]=pork%7Ctyped&term_meta[]=roast%7Ctyped&term_meta[]=recipes%7Ctyped
~ Pinterest Pork Roast Recipes ~

Thank you for the hints on cooking pork roast.

Thank you for your hints on the pork roast.

Yes,

turn the oven on to 450- 550

put the pork in a big pan, throw in potatoes', onions, salt, water, paprika, celery, chives, barley, vanilla, oil of Olay and corn.. and some cooking sherry.

cook it for about like maybe 45 minute.. maybe a bit longer.. just poke it once in awhile.. you will know when its done.

i braised my pork

just stick it in a crock pot in the morning,with some veggies,and mushrooms,and your favorite seasoning,and forget about it!!!

at suppertime,it is juicy and fall-apart tender,and ready to eat!

Rub it with honey and mustard, and wrap it with bacon

Thanks

Works best with wholegrain mustard, btw.

and no matter which recipe you decide to try the best way to keep it from drying out is to bag it whether oven bags or tin foil

you also run at high temp. the lower slower temps can cook off the moister. mom always said the slower the more your spices sunk in so she kept the temp down and just covered in tin foil

idk but my arms fell off turning the spit when we did the whole pig. that took foreba

i was soooooo glad when dad finally added a motor to turn that thing

but iffen it's cut up into itty bitty pieces it's ok??????

lemme guess you have trouble with shellfish too

fine by me that just means more for me

Aye. You can have the seafood. I share the pork witk klc

i rubbed a rack of baby back with a cajun blend i mixed up...
just starting a fire to smoke it now.