Holy Balsamic Rosemary Chili Crusted Pork Roast!

by zesty on March 26, 2010 · 8 comments

Now I know that is a long title and a lot of description into this pork roast… but really – you cannot just say that this is any old pork roast.  Now as you know from the past I tend to be a meatatarian at times and today may be no exception.  When it comes to meat – I adore pork!!  One of my fav ways to cook pork with the bone-in is a method I like to call HIGH-LO.

It is a method where I crank the heat up in the oven as high as it goes and sear the outside of the meat to lock in the flavors and then I cover the meat and lower it to about 200 degrees and let it break down and become super tender.  This is the method I chose with this piece of meat and I can’t really stress enough… it was delicious.  I cooked this as part of my rockin’ Sunday cook off and used it in stir fry’s, sandwiches and salads throughout the week – dishes in which you will get to see in the future.

Ingredients

  • 1 Pork Roast ( about 3-5 lbs)
  • 1/4 Cup Balsamic Vinegar
  • 1 Tbsp.  Rosemary
  • 1 Tbsp. Chili Paste
  • 1 Tbsp. Brown Sugar
  • Squirt of mustard
  • Salt and Pepper

Method

  1. Preheat oven to 500 Degrees ( Do note if you want to Pan sear it in a pan before roasting that is perfectly fine )
  2. Prep roast by patting it dry and seasoning with salt, pepper and rosemary.
  3. Roast on high heat for 15 minutes and remove from heat
  4. In a small bowl, combine remaining ingredients and mix together
  5. Pour over top of roast and cover with foil
  6. Turn oven down to 200 degrees and roast for another 90 minutes… depending on the size of your roast and the way you like your meat cooked.  I usually like to check to see if the meat is pulling away from the bone.  With this method there should be no worry of you drying the meat out or it being tough.
  7. Remove from heat, cover with tin foil and let stand for 15 minutes before cutting.  This will allow the juices to go back through the meat instead of coming out of the meat if you slice it right away.
  8. ENJOY!

Zesty Tip: Be sure to cover it after you lock in the juices.  This will ensure the meat stays protected and keeps all the flavor and pushes it inside the meat and help keep it moist.

I hope you have an amazing Friday.  I found this week flew by like a race car in the Daytona 500.  Life is busy so time flies.  Wish me luck for my meeting at lunch which could lead to zesty approaching a new medium.  Have a fantastic weekend and make sure to eat lots and have fun.

Take care

zesty

Related Posts Plugin for WordPress, Blogger...
Print Friendly

{ 7 comments… read them below or add one }

1 Cajun Chef Ryan

Great looking pork shoulder roast you got there Cory!
Have a great weekend!

Bon appetite!
CCR
=:~)

Reply

2 DailyChef

Looks amazing! Wow!

Have a great weekend :) This makes me happy!

Reply

3 Jessie

Haha! You call yourself a “meatatarian”, I call my husband a “carnivore” – I guess they’re one and the same. In any case, he would drool over your pork roast. Nice recipe!

Reply

4 Jackie

This pork roast looks amazing.. I just found this site tonight and tried your pork and peppers and it was so good.. My hubby went back for seconds and my 2 year old even liked it.. You have a great site and my hubby was even more thrilled when I told him you were from Canada (he is from Edmonton).. Thanks again for all the great new ideas I now have..

Reply

5 Jackie

I forgot to ask do you think I could make this with a 3 lb pork loin roast? I have tried to cook it a million times and I always over cook it.. Dried pork not so good.. Thx

Reply

6 Kristin

I made this last night with thick boneless porkchops because I didn’t have enough time to cook an entire roast. My fiance loved them! He adds barbeque sauce to everything, but he said these were juicy and flavorful enough…a miracle!

Reply

7 ZestyCook

Kristin…. that is great. I am so glad he liked them!

Reply

Leave a Comment

Previous post:

Next post:

More Recipes