Pork pot Roast
My mom always loved a perfect pot roast recipe to serve for Sunday lunch. And this pork version is a serious winner!
INGREDIENTS
– 3 tsp kosher salt
– 1 tsp freshly ground black pepper
– 1 1/2 tsp garlic powder
– 1 tsp onion powder
– 1 tsp dried rosemary
– 1 tsp dried thyme
– 2 1/2 – 3 lb pork shoulder
– 3 tbsp olive oil
– 1/2 cup white wine
– 1/2 cup chicken stock
– 5 shallots, peeled and cut in half
– 3 cloves garlic, peeled and 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 1/2 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 1/2 hours. Remove from the oven, slice the roast (or shred it into pieces), and serve it alongside the vegetables.
