How To make Spicy Pork Roast
Servings: 6
1/4 c Sugar 1 t Red Chiles; Ground
1 t Oregano Leaves; Dried 1/2 t Pepper
2 lb Pork Loin Roast; Boneless
Mix sugar, ground red chiles, oregano and pepper and rub over the pork roast. Cover and refrigerate 30 minutes. Heat oven to 325 degrees F. Place pork, fat side up, on rack in a shallow roasting pan. Insert meat thermometer so that the tip is in the thickest part of the pork and doesn't rest in the fat. Roast, uncovered, until thermometer registers 170 degrees. F, about 2 hours.
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How To make Spicy Pork Roast's Videos
Goan Pork Roast | Easy Roast Pork Recipe
This Pork Roast recipe is meant to satisfy the senses: listen for the sizzle, smell the aroma of the spices, then gaze at the succulent cuts just before you feel and taste the dance of flavours upon your tongue! Hassle-free recipes are more than welcome in any kitchen during holiday season and even otherwise and pork roast couldn't get easier ;)
Also, to every Precious Soul that sees this: Happy New Year 2021! Expect the Best in Every aspect of Your Wonderful Life; God Bless You!
Detailed recipe will be linked soon :)
Ingredients:
1&1/2 kg boneless pork (cut into larges pieces)
2 teaspoons of Salt
2 teaspoons of Black Pepper
2 teaspoons of Garlic-Ginger paste
6-7 tablespoons of Vinegar (preferably Goan)
2-3 tablespoons of Oil for cooking
10 Cloves
10 Peppercorns
2 inch Cinnamon sticks
8 dried Red Bedki Chillies
Music Credits:
Soul and Mind by E's Jammy Jams
Home For The Holidays
Spicy Cajun Pork Loin Sandwich
How I Turned a $10 Pork Loin into a $20 Cajun Pork Loin Sandwich
Pork Loin injected with a Cajun Butter, Seasoned with King Craw Seasoning and smoked on the pellet grill. Turned into a monster, big-boy pork loin sandwich with spicy garlic pickles and a creamy creole slaw.
#porksandwich #cajunporkloin #howtobbqright
Cajun Pork Loin Sandwich Recipe
WHAT MALCOM USED IN THIS RECIPE:
- Curved Blade Trimming Knife
- Malcom’s King Craw Cajun Seasoning
- Injector -
- Killer Hogs Spicy Garlic Pickles
- Zatarain's Creole Mustard
- Thermoworks DOT
- 12inch Slicing Knife
- BBQ Gloves -
Cajun Pork Loin Sandwich Recipe
- 1 5# pork loin roast
- 1/4 cup creole mustard
- 2 Tablespoon Malcom’s King Craw Cajun Seasoning
- 8oz Cajun Injection - *recipe below or use your favorite
- 8 Jumbo burger buns
- 1/2 cup Blue Plate Mayonnaise
- Creamy Creole Mustard Slaw - *recipe below
- 1 jar Killer Hogs Spicy Garlic Pickles
Directions:
1. Prepare pellet smoker for indirect cooking at 275°F using pecan pellets for smoke flavor. Any grill can be used just maintain the same temperature throughout the cook.
2. Use a sharp knife to score the fat on the pork loin. Make slits at an angle spaced about 1/2” apart in one direction, rotate the pork loin and make additional cuts in the opposite direction.
3. Apply a light coat of creole mustard to the outside of the loin and season with King Craw cajun seasoning. Inject the pork loin to add moisture and flavor inside the meat
4. Place the pork loin on the pellet smoker fat side up and cook until internal temperature reaches 135°F. Remove from the pit and allow it to rest for 10-15 minutes covered loosely with aluminum foil. The internal temperature will carry over producing a perfectly cooked, juicy pork loin.
5. Slice the loin thin and pile high on a toasted jumbo burger bun slathered with Blue Plate mayonnaise, spicy garlic pickles, and topped with creamy creole slaw.
Cajun Butter Injection Recipe:
- 14oz can of Chicken Broth
- 1/4 cup melted Butter
- 2 Tablespoons Killer Hogs Hot Sauce
- 1 teaspoon Malcom’s King Craw Cajun Seasoning
Directions:Place ingredients into a bowl or mason jar and whisk to combine. Shake or stir well before injecting
Creamy Creole Slaw Recipe:
- 1/2 cup Blue Plate Mayo
- 1/4 cup creole mustard
- 3 Tablespoons sugar
- 1 Tablespoon red wine vinegar
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 bag of pre-shredded cabbage and carrots
- 1/2 sweet onion finely sliced
Directions:
1. Combine the mayo, creole mustard, sugar, red wine vinegar, salt, and black pepper in a mixing bowl.
2. Add the shredded cabbage and carrots along with the finely sliced onion to a large bowl.
3. Pour the creole dressing mixture over the vegetables and stir well.
4. Cover the bowl with plastic wrap and refrigerator for 1-2 hours before serving.
Connect With Malcom Reed:
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Pork Tenderloin Diablo Recipe - Spicy Pork Diablo - Pork Tenderloin with Mustard Cream Sauce
Learn how to make a Pork Tenderloin Diablo Recipe! Visit for more info and over 500 more original video recipes! I hope you enjoy this Pork Tenderloin Diablo Recipe!
How to make tasty Pork Pepper Roast | Kerala Style Pork Pepper Roast | Pork Pepper Ularthiyathu
How to make tasty Pork Pepper Roast | Kerala Style Pork Pepper Roast | Pork Pepper Ularthiyathu
Kerala Style Pork Pepper Roast is a popular recipe in south Kerala. For special Occasions like Christmas, Easter pork is an inevitable dish in Kerala specially Kottayam. Erachi/meat Ularthiyathu/stir fry dishes are very common and regular in Christian families. Every home has their own way of making erachi/ meat ularthiyathu/stir fry and this is how we can make it at home.
In this recipe the spices are added to the meat at two different stages. First, when the meat is cooked in the pressure cooker. Second, when pork is stir fried with the spices. It adds that extra much needed flavor to the dish. Trust me, it works like magic.
Super delicious & spicy black pepper pork pairs so beautifully with fried rice, noodles or even plain rice
You can enjoy this Kerala pork pepper roast or pork pepper ularthiyathu with chapathis, rotis or even appam!
This is a flavor-packed dish and it goes well with rice, appam or chapathi.
This dish gets more tastier if you eat it the next day.
So do give this recipe a try !!
Happy Cooking !!
Ingredients :
Step I : Cooking Stage
500 gms Pork preferably belly portion(cut into ½ inch piece, washed well and drained)
2 medium (150 gms) Onions sliced
1 sprig Curry Leaves
4 Green Chillies
½ tsp Turmeric Powder
½ tsp Coriander Powder
½ tsp Kashmiri Red Chilli Powder
½ tsp Garam Masala Powder
½ tsp (4 to 5 gms) Ginger finely chopped
1 tsp (9 to 10 gms) Garlic finely chopped
½ tsp Salt (or as per taste)
½ Pepper Powder (as per taste)
½ cup Water
Stage II : Roasting Stage
2 to 3 tbsp Vegetable Oil
25 to 30 (100 to 120gms) Shallots chopped
½ tsp (4 to 5 gms) Ginger finely chopped
1 tsp (9 to 10 gms) Garlic finely chopped
Few curry leaves
¼ tsp Turmeric Powder
½ tsp Kashmiri Red Chilli Powder
½ tsp Coriander Powder
½ tsp + ½ tsp Pepper Powder (as per taste)
½ tsp Garam Masala Powder
½ tsp Salt (or as per taste)
Notes :
I used pork belly for this recipe. I recommend using any cut which has a good amount of fat in it. It adds more flavor and keeps the meat juicy. Let the dish rest for sometime for the flavor to settle in.
The cooking time may vary depending on the cut of the pork and also whether you are using fresh or frozen pork.
For detailed recipe please watch the video.
Do try this recipe and write to me in the comment section how you found this recipe.
** Don't forget to like, share and subscribe dear friends !!
For more Pork Recipes please check the link????????
#KitchenKravings#PorkPepperRoast
#KeralaStylePorkPepperRoast
#PorkPepperUlarthiyathu
#PorkUlarthiyathu
Slow Cooker Sunday Pork Roast Recipe - How to make pork pot roast
This is the best ever pork pot roast made in the slow cooker. The pork is packed with all the right flavors, seared and slow cooked in a delicious flavor packed sauce. This pork pot roast is a delicious comforting dish perfect for a nice sunday weekend
KITCHEN UTENSILS USED
Get my Knives here ;
INGREDIENTS
5 to 6 lbs Pork butt / shoulder
Salt and pepper to your taste ( i used 1 and 1/2 Tbs salt and 1/2 Tbs black pepper)
2 tsp oregano
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
3 Tbs olive oil, use more if needed
4 large carrots, cut up
baby potatoes, i used about 10
3 Tbs butter
1 large onion, minced
6 cloves of garlic, minced
3 Tbs flour
1 and 1/2 cups apple juice
2 Tbs Worcestershire sauce
1/3 cup sweet chili sauce
2 little chicken bouillon cubes
fresh thyme (i did not measure, but about 1 handful)
4 to 5 sprigs of rosemary
Connect with me;
instagram :
Email : Claudiaclarktj@gmail.com
Spiced Roasted Tenderloin with Potatoes - Laura Vitale - Laura in the Kitchen Episode 915
To get this complete recipe with instructions and measurements, check out my website:
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Twitter: @Lauraskitchen