Information:
Serving Size 7
380 Calories Per Serving
7 Grams Of Fat

Cooking Directions:
Rub half of sea salt and all liquid smoke into the pork roast butt. Place the roast on a long piece of tin foil and wrap around at least 3 times to keep all the juices from leaking out. Place the roast in a mid size roasting pan. Put in a preheated oven at 325 degrees. Cooking time is right at around 5 hours. Once roast is nice and tender place the rest of the salt on top. Slice it or pull apart with forks. If you want gravy save 1 cup of the juice, and add to a frying pan on medium high heat. Mix it in flour with juice salt and pepper to taste stirring constantly until you meet your desired thickness. We hope that you enjoy the wonderful Kalua pork recipe. You can serve it with a fine red wine. Do enjoy it.

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• Kalua Pork and gravy

Information:
Serving Size 6
330 Calories Per Serving
9 Grams Of Fat

Cooking Directions:
Begin this recipe by preheating your oven to 250 degrees. Now place the sage,
garlic, rosemary, ground pepper, table salt, teriyaki sauce and brown sugar in a food mixer, and blend together until thick. While the mixer is still on the add in the extra virgin olive oil and dry white wine. Now trim the fat off of the pork roast. Make several holes in the roast 1 inch deep. Place the mixed sauce into each hole and cover the roast with the rest. Cook with onions for a full 5 hours.

Ingredients:

• 2 cups chopped parsley
• 1/4 cup herbes de Provence
• 2 tbs lemon zest
• 1/4 cup fresh lemon juice
• 1 (5-6 lb) Boston butt pork roast
• 1 tbs each pepper and salt, divided
• 10 garlic cloves, divided
• 2 large onions, sliced
• 2 tbs olive oil
• 2 1/4 cups orange juice, divided
• 4 pints cherry tomatoes
• 1 tbs cornstarch
• Cilantro and orange slices, for garnish

Preheat oven to 450ºF.

Combine first 4 ingredients.  Set aside.

Butterfly roast by making a lengthwise cut down center of 1 flat side, cutting to within 1 inch of bottom.  Open roast; sprinkle evenly with 1 tsp each of salt and pepper.  Chop 2 garlic cloves, and sprinkle evenly over pork.  Rub half of parsley mixture evenly over pork, and fold pork over to close; tie pork at 1-inch intervals with string.  Sprinkle outside of pork evenly with remaining 2 tsps each of salt and pepper.

Place orange slices in a roasting pan with remaining 8 garlic cloves; drizzle with oil.  Place pork on top of orange slices; pour 2 cups orange juice over pork.  Bake for 15 minutes, reduce heat to 325ºF, and bake, basting every 20 minutes, for 1 hour and 30 minutes.  Add tomatoes to pan, and bake 2 more hours or until a meat thermometer inserted into thickest portion reads 150ºF, basting occasionally with pan drippings.  Remove pork from oven and coat evenly with remaining parsley mixture.

Bake 10 more minutes, or until meat thermeometer registers at 155ºF.  Remove pork, orange slices, and tomatoes from pan; cover with aluminum foil, and let stand 20 minutes or until temperature rises to 160ºF and juices settle.  Reserve drippings in pan.

Combine cornstarch and remaining 1/4 cup orange juice; stir into drippings.  Bring mixture to a boil, and cook, stirring constantly, 1 minute or until thickened.  Pour sauce through a wire-mesh strainer, if desired.  Serve pork with tomatoes, orange slices, and sauce.  Garnish, if desired.

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• pork recipes video
• pork roast video

Information:
Serving Size 6
305 Calories Per Serving
8 Grams Of Fat

Cooking Directions:
Turn oven to 375-400 degrees and preheat for 5 min. In a large mixing bowl, add the pure honey, soy and teriyaki sauce, dry ingredients basil and thyme, fine brown sugar, and Dijon mustard. Mix until well blended generously rub the pork tenderloin with this mixture. Put the Pork into a baking dish and place in the oven at 375-400 degrees for 23-25 minutes. Serve hot with steamed rice.

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• honery glazed smoked portk tenderloin recipe