Pork Pot Roast
Pork pot roast is the ultimate cozy meal: slow-cooked until tender and packed with rich, savory flavor. Made with pork, aromatic veggies, and a flavorful broth, it’s an easy, comforting dinner everyone will love!
Servings 8 servings
Calories 477kcal
Ingredients
- 3 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 ½ tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 ½ - 3 lb pork shoulder
- 3 tbsp olive oil
- ½ cup white wine
- ½ cup chicken stock
- 5 shallots peeled and cut in half
- 3 cloves garlic peeled, left whole
- 2 lb gold potatoes cut into bite-sized pieces
- 1 lb carrots cut into bite-sized pieces
- 1 4-inch sprig fresh rosemary
- 2 sprigs fresh thyme
Instructions
- Preheat the oven to 325°F.
- In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, dried rosemary, and dried thyme. Rub the mixture all over the pork shoulder.
- Heat the oil in an 8-quart Dutch oven over medium heat. Add the pork roast and brown it on all sides, about 4-5 minutes each. Remove from the pot and turn the heat to medium-low. Add the white wine to deglaze the pan and work up any of the browned bits. Cook until most of the wine is evaporated.
- To the pot, add the stock. Then, remove from the heat and add the shallots and garlic. Set the pork roast on top, cover it with the lid, and place it in the oven. Roast for 2 ½ hours.
- Remove from the oven and add the prepared potatoes, carrots, fresh rosemary, and fresh thyme. Sprinkle with salt and black pepper. Cover and return to the oven and cook until the potatoes are tender and the meat is fall-apart tender, 1-1 ½ hours. Remove from the oven, slice the roast (or shred it into pieces), and serve it alongside the vegetables.
Video
Notes
When tying the meat up, use a butcher's knot. Use butcher's twine to wrap around the meat, making an "x" at the top. Bring one end through the gap twice, then pull tight against the meat. This holds the twine in place, and you can proceed to make a double knot.
Do an initial roast of the meat before adding the vegetables and finishing the roast. This way, the vegetables can maintain some of their texture and won't become mushy.
If a crispier potato is desired, remove the meat from the Dutch oven and place the pot back in the oven without the lid. This will allow the heat to circulate more, bringing a crispier texture.
Nutrition
Serving: 1serving | Calories: 477kcal
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