MAKES: 8 servings
PREPARATION TIME: 15 minutes
COOKING TIME: 4 hours + marinating
Pot roast is traditionally made with beef, but it works just as well (if not better!) with pork: pop a juicy, spice-rubbed pork shoulder into your Dutch oven, and you’ll get perfectly cooked meat with deliciously crispy skin.
1 tablespoon (10 g/0.3 oz) garlic powder
1 tablespoon (7 g/0.2 oz) onion powder
1 tablespoon (5 g/0.2 oz) dried oregano
1/2 teaspoon fennel seeds
11/2 teaspoons fine sea salt
1 teaspoon ground black pepper
2.65 pounds (1.2 kg) pork shoulder, boneless
3 tablespoons (45 g/1.6 oz) ghee or other healthy cooking fat, divided
2 bay leaves
11/2 cups (360 ml) water, plus more if needed
1 medium (110 g/3.9 oz) yellow onion, sliced
3 large (192 g/6.8 oz) celery stalks, sliced
4 medium (800 g/1.76 lb) turnips or kohlrabi, cut into 1-inch (2.5-cm) cubes, and/or halved baby turnips
10.6 ounces (300 g) dark-leaf kale, chopped and stems removed
Prepare the rub by mixing all the spices. Pat dry the pork using a paper towel and cover in the spice rub, pressing it all over. Place in plastic wrap, refrigerate, and let it marinate for 8 hours or up to 24 hours. (If you’re short on time, marinating can be skipped.)
Preheat the oven to 350°F (175°C, or gas mark 4). Grease a large heavy-based saucepan or Dutch oven with half the ghee. Sear the marinated pork roast in the saucepan on all sides until the spice coating is golden brown, about 1 minute per side. Transfer to a deep casserole dish, and add the bay leaves and 1 cup (240 ml) of the water. Cover with a lid and cook for 3 hours.
In the meantime, grease a large heavy-based saucepan or Dutch oven with the remaining ghee. Add the onion and cook over medium-high heat for 5 to 8 minutes, until lightly browned. Add the celery, remaining 1/2 cup (120 ml) water, turnips, and kale. Cook for 1 to 2 minutes, until the kale is wilted. Take off the heat and set aside.
After 3 hours of cooking, remove the casserole dish from the oven. Add the browned vegetables, cover with a lid, and put back in the oven. Cook covered for 1 hour or until the vegetables are tender. When done, remove from the oven and set aside for 5 to 10 minutes. Discard the bay leaves and serve, or let it cool and refrigerate for up to 4 days or freeze for up to 3 months.
NUTRITION FACTS PER SERVING:
Total carbs: 12.3 g / Fiber: 4.3 g / Net carbs: 8 g / Protein: 28.6 g / Fat: 33.4 g / Energy: 465 kcal
Macronutrient ratio: Calories from carbs (7%), protein (26%), fat (67%)