Habibis! First thing first, sorry for the hiatus. I just got back from a trip to Italy, plus a bunch of other excuses that you don’t care about.
But I know what you do care about. Food! And I applaud you for your interest in eating. That’s why you’re here after all, right? And speaking of food, I have this to share with you today: slow roasted pork loin!
By now, it shouldn’t be a surprise to you how much I love meat. But what I absolutely love is slowly cooked meat. I mean, who doesn’t love the idea of cutting meat with a spoon? In Iraq, almost all meats are cooked low and slow. I grew up learning that you should respect the fact that making a delicious homemade meal cannot be rushed. Waiting makes your food tastes so much better.
That is why I decided to make this wonderful pork loin, slowly roasted for five hours!
Let’s get to it:
- 1 large onion cut into 4 quarters.
- 1-2 lbs pork loin
- 1 tb turmeric
- 2 tb black pepper
- 1 tb kosher salt
- 1 tb garlic powder
- 1 tb onion powder
- 1 tb red chili power
- 1 tb all spice
- 2 cloves
- 2 bay leaves
- 1 container of beef, chicken, or vegetable broth
Preheat oven to 300 F degrees.
Dry the pork loin with paper towels and let it sit for few minutes in room temperature. Oh make sure the meat is not cold, please. Once dried, rub all the spices to both sides so the meat is evenly coated.
Sizzle time! Place the pork loin in a hot cast iron pan and sear both sides till golden brown, about 5 minutes each side. This step is crucial because it will add so much flavor to the meat later on.
Take the meat out of the skillet and place it aside. Add the broth in with the onion, bay leaves, and cloves.
Grab some heavy duty foil and tightly seal the top of the skillet so you trap all the juice at the bottom and you don’t lose any steam. Then with a knife, make very small cuts in the foil to allow steam to come out. Make sure you make enough holes in the center, but you don’t need to poke the entire foil. We will cook the meat with steam!
Place the pork on top of the holes that you made in the foil. Now place two layers of foil to cover the meat and the skillet. Make sure it is nice and tight so you trap all the steam inside. It should look something like this:
Place the skillet into the oven, grab a beer, and go watch your favorite TV shows. I personally recommend watching The Office. The meat will now sit for 5 hours.
After 5 hours, take the skillet out, and just let it sit for about 30 minutes. This is also a very important step as it will allow all the juices to distribute evenly throughout the loin.
Carefully unwrap all the foil and very gently grab the pork with kitchen tongs and place it on a large plate or trey. The meat should be extremely juicy and tender. Let it sit for another 5 minutes. In the meantime, put the skillet on the stove to make a sauce. The broth now at the bottom of the skillet is going to taste incredible. Heat till boil, then reduce to low and let it simmer for a little bit. Once thickens, remove from heat and pour in a saucer.
Best part! Grab two forks and gently shred the meat. It should basically fall apart at this point with 0 effort. Once it’s all shredded, serve with your favorite side of roasted veggies, pour some of the sauce on top, get yourself a nice and well earned glass of red wine, and enjoy your meal!
Hope you like this recipe. If you like We the Habibis, please subscribe to my YouTube channel, and follow me on social media at @wethehabibis!