Pork shoulder pot roast with winter vegetables is a hearty and flavorful dish that is perfect for a cold winter night. This classic comfort food is made with tender pork shoulder, a variety of winter vegetables, and a rich, savory broth. It is a simple dish to make, but it takes some time to cook, so it is a good idea to start it early in the day. The result is a delicious and satisfying meal that is sure to please everyone at the table.
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PORK POT ROAST WITH ROOT VEGETABLES
Steps:
- Preheat the oven to 300 degrees F. Season the roast very generously with salt and pepper, and then dust lightly with the flour.
- Put a Dutch oven over medium-high heat, and then add the olive oil. When the oil is hot, add the roast, and brown deeply on all sides, about 4 minutes per side.
- Remove the roast to a platter. Stir in the vinegar, shallots, celery, carrots, parsnips and garlic, and then set the roast on top of the vegetables. Pour the chicken stock and bourbon around the meat, cover, and roast in the oven for 2 hours.
- Transfer the roast to a cutting board. Spoon the vegetables and pan juices onto a large serving platter. Slice the roast, arrange the meat on top of the vegetables, and serve family style.
PORK ROAST WITH WINTER VEGETABLES
In this dish, I like to use onions, carrots, turnips, parsnips, butternut squash, and fennel. Feel free to substitute anything you love, or just happen to have around. Leeks, potatoes, kohlrabi, and Brussels sprouts will all be delicious.
Provided by Lee Burdett
Categories Main
Time P1DT2h10m
Number Of Ingredients 19
Steps:
- One to two days before you want to serve this dish, place pork roast in nonreactive container and add ACV, 1 teaspoon of the salt, and dried sage.
- Rub mixture into pork.
- Allow to marinate in the refrigerator for between 24 and 48 hours.
- Preheat oven to 400 degrees Fahrenheit.
- Trim stalks away from fennel and cut bulb into 8 wedges.
- Peel onions and cut each onion into 8 wedges.
- Peel carrots and parsnips and cut them into 1 to 2-inch chunks depending on thickness.
- You want everything fairly uniform in size.
- Peel and cube squash and turnips.
- Melt over medium high heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet, Dutch oven or oven/stove safe roasting pan.
- Add the fennel and onion and saute, stirring frequently, for about 5 minutes or until slightly brown on edges.
- Remove from the pan.
- Add 1 more tablespoon of butter and oil each.
- Add carrots, parsnips, squash, and turnip to the pan.
- Saute about 5 minutes or until lightly browned, and remove from the pan.
- Remove the marinated pork from the refrigerator and place into the pan, fat side up.
- Arrange all of the sauteed vegetables around the pork.
- Sprinkle the vegetables with the fresh sage, remaining teaspoon of salt, and freshly-ground pepper.
- Bake in oven for 45 minutes, then reduce heat to 350 degrees Fahrenheit and continue to cook for an additional 30 to 45 minutes until the pork reaches an internal temperature of 160 degrees Fahrenheit.
- Remove the pork and vegetables from the pan to a serving platter.
- Cover loosely with foil to keep warm.
- Meanwhile, place the pan over medium heat and combine the broth, wine, and mustard.
- Simmer for 4 minutes.
- Whisk in the last 2 tablespoons of butter, 1 tablespoon at a time, and then remove from heat.
- Serve slices of pork with the roasted vegetables and sauce.
Nutrition Facts : Calories 236 kcal, Carbohydrate 16 g, Protein 15 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 51 mg, Sodium 795 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
INCREDIBLE BONELESS PORK ROAST WITH VEGETABLES
This is one of, if not the most delicious recipes Ive ever made. The flavor is so rich and incredible. It is not dry, although the cooking time may lead you to think differently. You can cut it with a fork, it is just so moist and tender.
Provided by IronChefNicole
Categories Pork
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 1. Place Pork Loin fat side down in a 9 x 13 pan and arrange vegetables around it.
- 2. In a small bowl mix Garlic powder, onion powder, seasoned salt and black pepper until combined and rub it onto the pork (top only, not the bottom).
- 3. Sprinkle the parsley on top, and then the garlic. Drizzle the olive oil over top of the pork. You can season the vegetables as well, I recommend to. Just sprinkle all of the same dry seasonings over top.
- 4. Add beef broth from one of the corners of the pan, do not pour over pork. Place foil, slightly vented, over the pork, and fitting the pan. Cook it on 325 for 2 1/2 hours. Midway through rotate the pork so it it fat side up and replace the foil so it is covered again.
- 5. After its done take the foil off and put the broiler on HIGH. Flip the pork again to meat side up and broil for 10 minutes. You will do this twice (meat side up, 10 mins, fat side up 10 mins, and then meat side up one last time for 10 mins.) For a total of 30 minutes You may need a few mins longer depending on your oven. Just look to see how browned its getting.
- 6. Let meat rest for 30 minutes.
- 7. Enjoy! The vegetables will have an incredible flavor and so will the meat.
- **You may add more veggies but You'll probably have to go with a bigger pan size.
- **If you'd really like to kick it up, make a roux and add PAN JUICES and some red wine and let it reduce, stirring often to make a nice gravy!
PORK BUTT ROAST WITH VEGETABLES
Very simple, yet tasty. The meat will melt in your mouth. Very little preparation. A must try.
Provided by Kat
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 4h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large frying pan over medium high heat. Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat. Sear the meat on all sides until lightly brown. Transfer to a roasting pan.
- Place onion slices over meat and in the roasting pan. Fill the pan 2/3 full of water. Cover and place in preheated oven for 3 hours. Add the potatoes and carrots; cover and cook 45 minutes. Add the mushrooms and cook another 15 minutes. Remove and let stand at least 10 minutes before serving.
Nutrition Facts : Calories 549.1 calories, Carbohydrate 46 g, Cholesterol 123.5 mg, Fat 20.9 g, Fiber 6.8 g, Protein 43.5 g, SaturatedFat 7.1 g, Sodium 277.2 mg, Sugar 8.5 g
SLOW-COOKED PORK WITH ROOT VEGETABLES
This is truly a one-pot recipe-there's no need to brown the roast, as the rub gives it rich color. As it cooks, the house fills with the amazing aroma of apples and pork. It's a perfect dinner for a chilly autumn day. Use the cooking liquid as a sauce when you're ready to serve. And if there's any pork left over, it makes delicious pulled pork sandwiches. -Jackie Sharp, Suffolk, Virginia
Provided by Taste of Home
Categories Dinner
Time 3h55m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Peel and cut sweet potatoes, turnips and apple into 3/4-in. pieces. Microwave sweet potatoes, turnips and water, covered, on high until just slightly tender, 8-10 minutes. Drain; transfer to a 6-qt. slow cooker. Add apple and onion. In a small bowl, mix brown sugar, salt, paprika and pepper; rub over meat and place in slow cooker., Whisk remaining ingredients; pour around pork. Cook, covered, on low 3-1/2 to 4-1/2 hours or until a thermometer reads 145° and the meat is tender. , Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Strain cooking juices; serve pork and vegetables with juices.
Nutrition Facts : Calories 313 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 799mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic exchanges
DAN'S FALLIN' APART PORK POT ROAST WITH CRACKED PEPPER GRAVY
Savory pork roast, first seared in roasted shallots and garlic, then roasted with veggies until it falls apart. Finish it off by serving it with some cracked pepper gravy. For additional flavor, add sauteed portobello or cremini mushrooms and sauteed chopped scallions.
Provided by dsowonikjr
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 4h25m
Yield 7
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a mortar, smash together 1/4 cup of garlic powder, 1/4 cup of onion powder, the crushed red pepper flakes, and 1 tablespoon of cracked black pepper until the mixture forms a fine powder. Place the spice mix into a large shallow bowl.
- Inject the pork roast all over with the Creole marinade; blot moisture from the outside of the roast. Rub the spice mix all over the pork roast to thoroughly coat. Melt the butter in a large skillet over medium heat, then cook and stir the shallots and elephant garlic until the garlic becomes lightly golden brown. Sear the coated pork roast in the hot butter on all sides until the spice coating is golden brown, 1 to 2 minutes per side. Place the roast into a roasting pan or Dutch oven with the fat side up; scrape up the butter, cooked shallots and garlic, and sprinkle around the roast. Arrange the sweet onions, red potatoes, carrots, and celery pieces around the roast. Mix 1 cup of water with the remaining spice rub, and pour evenly over roast.
- Cover the roasting pan with a lid, and cook in the preheated oven until the meat is very tender, 3 3/4 to 4 hours.
- Remove the roast and set aside on a serving platter; surround the meat with the cooked vegetables. Whisk 1 tablespoon of cracked black pepper, 2 tablespoons of garlic powder, 1 tablespoon of onion powder, and the brown gravy mix together with 2 cups of water in a bowl, and whisk the mixture into the liquid left in the roasting pan. Place the pan over medium heat, and cook, whisking constantly, until the gravy has come to a boil and has thickened, about 5 minutes. Serve alongside the roast and vegetables.
Nutrition Facts : Calories 512.8 calories, Carbohydrate 35.1 g, Cholesterol 106.9 mg, Fat 29.2 g, Fiber 5.3 g, Protein 28.5 g, SaturatedFat 12.3 g, Sodium 2025.2 mg, Sugar 8.5 g
Tips:
- Use a Dutch oven or large pot with a tight-fitting lid for the best results.
- Brown the pork shoulder roast on all sides before cooking to develop flavor.
- Add a variety of vegetables to the pot roast for a flavorful and nutritious meal.
- Use a low and slow cooking method to ensure the pork shoulder roast is tender and juicy.
- Serve the pork shoulder roast with mashed potatoes, roasted vegetables, or your favorite side dishes.
Conclusion:
Pork shoulder pot roast with winter vegetables is a delicious and comforting dish that is perfect for a cold winter day. The pork shoulder roast is slow-cooked until it is fall-apart tender, and the vegetables are roasted to perfection. This dish is sure to please everyone at your table.
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