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Red is looking for: (8 recommendations)
i want to know the best recipe for roast pork

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Last updated: May 15, 2013 10:45 am
Posted: May 15, 2013 9:54 am
Commented by: Party Chef
May 15, 2013 9:57 am
Red, Do you have a tenderloin, a sirloin roast, butt roast etc.?
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Photo of: Roast Pork with Maple and Mustard Glaze

Roast Pork with Maple and Mustard Glaze

Submitted by: Christine L. 
This simple pork roast is topped with a tangy maple syrup, Dijon mustard, soy sauce, and cider vinegar glaze. It's perfect for a special occasion. 
Recommended by: Party Chef
May 15, 2013 9:59 am
This is good.
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Photo of: Alabama Pulled Pig

Alabama Pulled Pig

Submitted by: Robert McWilliams 
Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the Boston butt) for larger crowds. The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings. 
Recommended by: Party Chef
May 15, 2013 10:11 am
Pulled pork is great with...
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Photo of: Grandma's Pepper Slaw

Grandma's Pepper Slaw

Submitted by: CAHardbarger 
This recipe for sweet and sour cabbage slaw couldn't be simpler to make! Try it as a side dish for grilled burgers, hot dogs, roast pork, or beef. 
Recommended by: Party Chef
May 15, 2013 10:11 am
Kings Hawaiian rolls and slaw.
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Photo of: Czech Roast Pork

Czech Roast Pork

Submitted by: none 
Roast pork (veprova pecene) is a traditional Czech meal usually served on Sundays with dumplings, sauerkraut, and a nice Czech pilsner. 
Recommended by: Nadine
May 15, 2013 10:13 am
Hi; I have used different cuts of pork with my roasts. This is good.
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Photo of: Orange Ginger Pork Roast

Orange Ginger Pork Roast

Submitted by: CHRISTYJ 
Living In: Eureka, California, USA
A delicious ginger and orange marmalade glaze emphasizes all the natural juicy flavor of delicious boneless pork roast. 
Recommended by: Nadine
May 15, 2013 10:13 am
Family loved this one.
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Photo of: Cuban Pork Roast I

Cuban Pork Roast I

Submitted by: Christine L. 
Perk up pork with an overnight marinade of earthy, spicy cumin, peppercorns and oregano mixed with sherry and a melange of citrus juices. Lightly toasting the dried spices turns up the heat on this full-flavored roast. 
Recommended by: Nadine
May 15, 2013 10:14 am
Did this once and family enjoyed it.
Commented by: Don
May 15, 2013 10:45 am
Hi, worth a try. cheers, Roast Pork Loin with Cranberry and Apple Jelly The Jelly 1kg/2lb Bramley Apples - peeled, cored and chopped 1kg/2lb Cranberries 1tsp ground Cinnamon 1 to 1½kg /2 to 3¼lbs Granulated Sugar Water Pork 2tbsp Extra Virgin Olive Oil 1kg/2lb Pork Loin - with skin on Salt and freshly ground Black Pepper For the jelly, place the apples, cranberries and cinnamon into a large saucepan and pour over enough water to just cover; Bring to the boil, then reduce the heat and simmer for some 10 to 15 minutes or so until the apples and cranberries are broken down; Pass the mixture through a sieve lined with a clean kitchen cloth or muslin into a large jug; Discard the pulp left in the sieve. For every 600ml/1 pint of liquid you have, add approximately 450g/1lb sugar; Pour the mixture back into a clean pan with a sugar thermometer and cook slowly until it reaches 220C/105F - alternatively, place a spoonful of the jelly onto a cold plate and check if it sets; Pour the jelly into warm sterilised jars while still hot and allow to cool and set; For the pork, preheat the oven to 180C/350F/Gas 4; Heat the olive oil in a large frying pan, season the pork with salt and pepper and place into the frying pan; Cook briefly on all sides until lightly browned all over; Transfer to a roasting tin and place in the oven for some 40 minutes to 1 hour or so or until the crackling is golden and the pork is completely cooked through. To serve, carve the pork into portions and place onto serving plates with a spoonful of the cranberry and apple jelly.
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