loading


Not a registered user? Sign Up for a free YumDom account.

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

holiday:
      ingredients:
          dish:
              course:
                  cuisine:
                      regional influences:
                          season:
                              diets:
                                  allergies:
                                      sources:
                                          authors:
                                              methods:
                                                  equipment:
                                                      supplies:
                                                          brands:
                                                              other:

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  Slow-Roasted Pork
                                                                   5 h 30 m

                                                                  Hunter and metal artist Audwin McGee is a big fan of slow-cooked meats: "You just can't mess up a big hunk of pork. I like to use a bone-in Boston butt or shoulder with good fat content, so it doesn't dry up." His pork is smothered in a garlic-rosemary paste, then cooked at a low temperature for several hours until it's supertender.

                                                                  Ingredients
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tsp minced rosemary
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 9 lb picnic ham
                                                                  • Yes No 2 lb cipollini onions
                                                                  • Yes No 6 thyme
                                                                  • Preheat the oven to 325°. In a small bowl, mash the garlic with the rosemary, cayenne, 2 tablespoons of the olive oil and 1 teaspoon each of salt and pepper.
                                                                  • Using a sharp paring knife, make 1-inch-deep slits all over the meat. Press as much of the spice paste into the slits as you can and spread the rest all over the skin. Set the pork in a large roasting pan and cover tightly with foil. Roast for 3 hours. Remove the foil and roast for about 1 hour and 45 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 165°.
                                                                  • Meanwhile, in a medium baking dish, toss the onions with the remaining 2 tablespoons of olive oil and the thyme sprigs and season with salt and pepper. Roast for 1 hour and 15 minutes, until the onions are tender and browned in spots.
                                                                  • Let the pork rest for 20 minutes. Remove the skin. Slice the meat as thinly as possible and serve with the onions.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 12
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 5 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The selected recipe will be saved to a new menu. Please enter a name for the new menu

                                                                  For more features, and a better overall experience,

                                                                  Please upgrade to Internet Explorer 10.

                                                                  Click here to download Internet Explorer 9.

                                                                  Thanks!