Food Minia

If you are looking for a moist sweet and savory fall-apart tender pork roast... this is it! I made this pork roast for a Sunday dinner gathering, it was so good that 3 weeks later we had to have it for Christmas dinner too.   Scroll down for the recipe. Ingredients 1 (8 to 10 pound) pork shoulder blade roast 2 tablespoon Lawry's Seasoning Salt 1 teaspoon garlic powder 1 teaspoon paprika 1 large yellow onion, quartered 1/4 cup Yoshida's Teriyaki sauce 1 tablespoon Worcestershire sauce Directions Preheat the oven to 450 degrees F. Pierce the roast all over with the tip of a paring knife Sprinkle on all sides with seasoning salt, garlic powder, and paprika and rub into the meat.  Place roast in a shallow baking dish (I used a 9x11 ceramic baking dish) preferably fitted with a roasting rack (though not necessary).   Refrigerate seasoned roast uncovered overnight or at least 8 hours.  Remove from refrigerator and bring roast back to room temperature (30-60 m...

Citrus Chinese Spiced Turkey This is the best turkey recipe ever!  Well at least in my opinion. Possibly even better than my Photastic Vietnamese Turkey recipe .  This turkey was so juicy and tender.  There is a lot of prep work but you will end up with an amazing turkey that your guests will rave about.  I started off with a Citrus Chinese spiced brine and glazed the turkey with a hoisin glaze.  Ingredients: 1(16-20-pound) fresh turkey, rinsed & patted dry, with neck & giblets reserved for stock.  For the Chinese Spiced Brine: 12 cups (3/4 to 1 gallon) apple cider 1 cup kosher salt 6 cloves garlic, minced 6 whole bay leaves 8 whole star anise pods 3 Tablespoons whole black peppercorns 1 Tablespoon allspice berries 1 Tablespoon Chinese 5 spice powder 3 4-inch cinnamon sticks 12 cups (3/4 to 1 gallon) chilled water For the Citrus Onion Aromatics: 2 large oranges, cut into wedges with rind intact 2 large lemons, cut into wedges with rind intact 2 lim...