1/2 teaspoon ginger 1/4 teaspoon garlic powder 1/4 teaspoon sage 1/4 teaspoon salt 1/4 teaspoon pepper 5 pounds pork shoulder or fresh picnic -- or other pork roast In samll bowl, mix all spices. Rub on surface of 5 lb. pork roast. Roast on rack in shallow pan to 185 F. on meat thermometer for 3 1/2-4 hours at 325 f. Can make gravy from pan drippings.
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Hosts Julia Collin Davison and Bridget Lancaster prepare a show-stopping special occasion Cider-Braised Pork Roast.
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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In this episode, test cook Becky Hays shows host Bridget Lancaster how to make a foolproof Herb-Crusted Pork Roast.
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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