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I don’t have an oven. I do have an air frier. I got a 1kg/2.2lbs pork roast, sliced up some potatoes and onions (out of carrots), salt and pepper, then wrapped the whole thing in aluminum foil. I had to take out my basket to get it to fit, but I laid it in the bottom container and turned on the air frier. 90 minutes later I had a roast that was juicy, not dry, and mouth watering.

Thanks Doc, your post motivated me to get up and cook dinner. No time for a roast unfortunately.

Did you fry off or brown your roast first?

I've found that cooking pork roast is like most other oven roasting I've done. Cook at relatively low temperatures ( 275 to 325) for long hours. I've found I can even get cheaper tough meat to eventually tender up. At one time I used meat tenderizers but I've found other cooking tricks that do just as good without using them. And I like my pork really well done ( not burnt though).

Here in the midwest USA they seem to be growing more leaner pork for the most part. But if you shop around you can find about any grade you desire.

Deer Roast especially off of a should blade or a chunk of the hind quarter is about as good as it gets>> providing you kill your deer where they grow a lot of row crops.

I usually smoke em, and finish em up in a crock pot.

Tims wrote: ↑

Fri Nov 08, 2019 2:12 am

Thanks Doc, your post motivated me to get up and cook dinner. No time for a roast unfortunately.

Did you fry off or brown your roast first?

No, I just wrap it in foil and let it cook. I would brown by uncovering it at the last to keep it moist if I was of a mind to.

prndltech wrote: ↑

Fri Nov 08, 2019 9:26 am

I usually smoke em, and finish em up in a crock pot.

I use a crock pot too. Last week I put a pork roast in the crock pot with potatoes and onions, then added pinto beans when it was nearing done.

prndltech wrote: ↑

Fri Nov 08, 2019 9:26 am

I usually smoke em, and finish em up in a crock pot.

I will take the Bar BQ/smoking option almost every time when I can do it. I have access to a lot of good wood to smoke with here where I live. We have 7 varieties of Hickory here in Missouri and I've used most of them except one. I find the Pignut Hickory to be the Sweetest whereas I find the Shagbark Hickory to have a really bold classic Hickory flavor. You can't go wrong with any pork food Item by smoking or bar bQueing it.

But if smoking is not handy then slow roasting it in a conventional oven can produce some great results if you are patient.

A big ol pork roast sounds so good right now. Got a cup of coffee and it’s 28*F in Austin, TX right now... Trucks got ice all over it. I don’t want to go to work today!

Also... heaters broken in the shop :mad:

We rarely do actual roast around here but what we do make fairly often is something my mother made when I was a kid that I grew to love and it's dirt cheap. Get yourself about 6-8 cheapo pork butt steaks and boil them along with some potatoes and green beans. It's rather bland unless you season it after serving but those steaks come out so tender they fall apart. It's one of my favorite foods.

That's how we fix it most of the time we have it too Evil. I'd love to try it deep fried.

prndltech wrote: ↑

Fri Nov 08, 2019 9:26 am

I usually smoke em

One of the simple secrets I've found to cooking just about any type of roast whether it be pork, beef or venison>> is to rub the meat down with the spices or rubs you like the best. I also coat the meat with extra virgin olive oil and bake it covered at a relatively low temperature for long hours. I usually cook any roast as 275 to 325 for 2.5 to 4 hours depending on how thick it is. Sometimes with big roasts I've gone as long as 4 to 5 hours. I cook them covered until the last 45 minutes then I take the cover off to brown it.

I've never had one fail on me yet using those easy methods. I don't use any meat tenderizers or other chemicals. Just herbs, seasonings and rubs.

I’ve got another roast in the air fryer. Onions, potatoes, pork roast wrapped in aluminum foil. I took the basket out of the air fryer and laid the roast in the bottom. Smells really good cooking.

Doc Dan wrote: ↑

Mon Nov 18, 2019 8:45 pm

I’ve got another roast in the air fryer.

Bloke wrote: ↑

Mon Nov 18, 2019 10:03 pm

Doc Dan wrote: ↑

Mon Nov 18, 2019 8:45 pm

I’ve got another roast in the air fryer.

Hahaha! Onion instead of apple.

Doc Dan wrote: ↑

Mon Nov 18, 2019 11:13 pm

Hahaha! Onion instead of apple.

I like roast veggies with roast meat too, Doc. :cool:

Hope you’re well and all better now. :)

Coincidentally we had a "Pork Roast" while watching the Chief's game last night. We put onions, carrots and some other veggies with it. I also used one of my favorite Bar BQ rub powders on it. There is a Bar BQ sauce company known as "Blues Hog". Well their RUB is fabulous on just about anything you use it for. It sure enhanced the flavor.

Now I still think the one tip I've found to make the roast tender is a low even temperature. We cooked it at just about 300 almost all through the cook time. Cooking it for a relatively long time at a low temperature I do believe is the key to a really tender roast whether it be beef, pork or Lamb.

JD Spydo wrote: ↑

Tue Nov 19, 2019 7:31 am

Now I still think the one tip I've found to make the roast tender is

Hahaha! My dad used to tenderize my butt like that but I don’t think it would do much for the slab of meat.

Pork belly for breakfast this morning.