#slowroasting

This recipe for Paleo Cuban Roast Pork is tender and flavorful, making it the ideal choice for a filling supper. Slow roasting, zesty spices, and citrus juices combine to create a succulent pork roast that will melt in your mouth. Savor it with bell peppers, onions, and a dash of fresh cilantro for a delicious and Paleo-friendly meal.

Ingredients: 4 pounds boneless pork shoulder. 1/4 cup fresh orange juice. 1/4 cup fresh lime juice. 4 cloves garlic, minced. 1 tablespoon ground cumin. 1 tablespoon dried oregano. 1 teaspoon smoked paprika. 1 teaspoon sea salt. 1/2 teaspoon black pepper. 2 tablespoons olive oil. 1 large onion, sliced. 1 bell pepper, sliced. 1/4 cup chopped fresh cilantro. Lime wedges for garnish.

Instructions: To make the marinade, combine the sea salt, black pepper, dried oregano, minced garlic, ground cumin, fresh orange and lime juice, and smoked paprika in a bowl. Pour the marinade over the pork shoulder and place it in a large plastic bag that can be sealed. To ensure even marinating, seal the bag and place it in the refrigerator for at least 4 hours or overnight, rotating the pork every so often. Set the oven temperature to 325F 163C. Heat the olive oil in a sizable ovenproof skillet over medium-high heat. After taking the pork out of the marinade, sear it for about five minutes on each side, or until it is browned. Place the bell pepper and onion slices in the skillet and cook for 34 minutes, or until they begin to soften. Cover the pork and veggies in the skillet with the remaining marinade. Place a lid or piece of aluminum foil over the skillet and place it in the oven that has been preheated. The pork should be roasted for about three hours, or until it is fork-tender. After taking the skillet out of the oven, give the pork a few minutes to rest before slicing it with two forks. To add even more flavor, garnish with finely chopped fresh cilantro and serve with lime wedges.

Prep Time: 15 minutes

Cook Time: 180 minutes

Slow-roasting and reverse-searing a beef tenderloin is my preferred method for cooking this cut of meat.  Recently, I saw two ends of a beef tenderloin at the grocery store. The price was like half of those center-cut pieces in the meat case. Now there’s no difference in the meat; it’s just the ends of the tenderloin. This method will guarantee your beef tenderloin comes out perfect every time.…

The Rosemary and Garlic Roast Beef recipe is a classic dish that would be great for a holiday feast or a special dinner. Adding fragrant rosemary and strong garlic to the beef gives it a lot of flavor, and slow roasting makes sure it stays tender and juicy. Your guests will be impressed by how tasty the centerpiece is!

Ingredients: 3 lbs beef roast. 4 cloves garlic, minced. 2 tablespoons fresh rosemary, chopped. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Cut up the rosemary, add it to a small bowl, and add the olive oil, salt, and pepper. Cover the whole beef roast with the mixture by rubbing it on it. Spread the beef roast out on a baking or roasting pan. Place the meat in an oven that has already been heated for about an hour, or until it reaches the doneness level you want for medium-rare, aim for 135F or 57C. It's time to cut the roast. Take it out of the oven and let it rest for about 10 minutes. Cut the roast beef into thin slices and serve it hot. Have fun!

Prep Time: 15 minutes

Cook Time: 60 minutes