A Pork Pot Roast to Rival All Others!
When you hear ‘pot roast,’ your mind probably jumps straight to beef. And while a classic beef pot roast is a beautiful thing, I’m here to tell you that pork shoulder is ready to steal the show. Imagine this: a fall-apart tender pork roast, infused with an aromatic blend of garlic, oregano, and fennel, all wrapped in an impossibly crispy, golden-brown skin. Cooked low and slow in a Dutch oven with hearty root vegetables and kale, this dish is the very definition of comfort food. It’s a one-pot wonder that fills your home with the most incredible aromas and delivers a meal that’s both rustic and ridiculously delicious. Get ready to rethink your pot roast night!
MAKES: 8 servings
PREPARATION TIME: 15 minutes
COOKING TIME: 4 hours + 8-24 hours marinating
Ingredients
• SPICE RUB
• 1 tablespoon / 10 g garlic powder
• 1 tablespoon / 7 g onion powder
• 1 tablespoon / 5 g dried oregano
• 1/2 teaspoon fennel seeds
• 1 1/2 teaspoons fine sea salt
• 1 teaspoon ground black pepper
• POT ROAST
• 2.65 pounds / 1.2 kg boneless pork shoulder
• 3 tablespoons / 45 g ghee or other cooking fat, divided
• 2 bay leaves
• 1 1/2 cups / 360 ml water, plus more if needed
• 1 medium yellow onion, sliced (about 110 g / 3.9 oz)
• 3 large celery stalks, sliced (about 192 g / 6.8 oz)
• 4 medium turnips or kohlrabi, cut into 1-inch cubes (about 800 g / 1.76 lb)
• 10.6 ounces / 300 g dark-leaf kale, chopped and stems removed
Instructions
1. Prepare the rub by mixing all the spices in a small bowl. Pat the pork shoulder dry with a paper towel, then cover it completely in the spice rub, pressing it onto all sides. Wrap in plastic wrap and refrigerate to marinate for at least 8 hours or up to 24 hours. (If you’re short on time, this step can be skipped.)
2. Preheat your oven to 350°F / 175°C. In a large Dutch oven or heavy-based saucepan, melt half of the ghee over medium-high heat. Sear the marinated pork on all sides until the spice coating is golden brown, about 1 minute per side.
3. Transfer the seared pork to a deep casserole dish, add the bay leaves and 1 cup / 240 ml of the water. Cover with a lid and cook for 3 hours.
4. While the pork is cooking, prepare the vegetables. In a large saucepan, melt the remaining ghee over medium-high heat. Add the onion and cook 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, just until the kale is wilted. Remove from the heat and set aside.
5. After 3 hours, carefully remove the casserole dish from the oven. Add the browned vegetables to the dish around the pork. Cover with the lid and return to the oven. Cook for 1 more hour, or until the vegetables are tender and the pork is easily pierced with a fork.
6. When done, remove from the oven and let the roast rest for 5 to 10 minutes. Discard the bay leaves before carving and serving. The roast can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutritional Information
• 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%)
Pro Tips
• for the Perfect Pot Roast
• Don’t skip the sear! This step creates the Maillard reaction, building a deep, flavorful crust on the pork that enriches the entire dish.
• After searing the pork and veggies, pour a splash of water or broth into the hot pan to deglaze it, scraping up all the browned bits from the bottom. Add this liquid to the casserole dish for a huge flavor boost.
• Use the leftover cooking liquid. Strain the juices from the bottom of the pot, skim the fat, and simmer on the stove. Thicken with a cornstarch slurry to create a rich, delicious gravy.
• Low and slow is the key to tender, fall-apart meat. Resisting the urge to crank up the heat allows the connective tissues in the pork shoulder to break down properly.
FAQ
Q: What cut of pork is best for this pot roast recipe
A: This recipe calls for a 2.65 lb / 1.2 kg boneless pork shoulder. This cut is ideal for low and slow cooking, as it becomes incredibly tender and falls apart.
Q: Can I make this pork pot roast without marinating it overnight
A: Yes, the recipe states that if you are short on time, the marinating step can be skipped. However, for the best flavor, marinating for at least 8 hours is recommended.
Q: How do I get a crispy crust on the pork roast
A: The key to a crispy, golden-brown crust is to sear the marinated pork on all sides in a hot Dutch oven before slow cooking it in the oven. This step creates the Maillard reaction, which builds deep flavor.
Q: Can I make gravy with the pan drippings
A: Absolutely. To make a delicious gravy, strain the leftover cooking liquid from the pot, skim the fat, and simmer it on the stove. You can thicken it with a cornstarch slurry to create a rich sauce.
