A pork pot roast to rival all others! A boneless pork shoulder is coated in a garlic-oregano-fennel rub, seared until the crust goes golden, then braised low and slow with turnips, celery, onions, and kale until the meat yields to a fork and the vegetables drink up the savory juices. This is Sunday dinner on a plate, with just 8 g net carbs.
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 (0.35 oz) garlic powder
• 1 tablespoon / 7 g (0.25 oz) onion powder
• 1 tablespoon / 5 g (0.18 oz) dried oregano
• 1/2 teaspoon fennel seeds
• 1 1/2 teaspoons (10 ml / 0.3 fl oz) fine sea salt
• 1 teaspoon (5 ml / 0.2 fl oz) ground black pepper
• POT ROAST
• 2.65 pounds / 1.2 kg (2.65 lb) boneless pork shoulder
• 3 tablespoons / 45 g (1.59 oz) 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 (0.43 oz)
• Fiber: 4.3 g
• Net Carbs: 8 g (0.28 oz)
• 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.
Pro Tips
- Don't skip the sear — browning the rub-coated pork builds the Maillard crust that enriches the entire dish, and the same goes for the vegetables.
- Low and slow is the key to tender, fall-apart meat: resisting the urge to crank up the heat lets the connective tissues in the pork shoulder break down properly.
- After searing, pour a splash of water or broth into the hot pan to deglaze, scraping up all the browned bits, and add that liquid to the casserole dish for a huge flavor boost.
- Press the spice rub onto all sides and marinate the wrapped pork in the fridge for 8 to 24 hours if you have the time — the flavor difference is significant.
- Use the leftover cooking liquid for gravy: strain it, skim the fat, simmer on the stove, and thicken with a cornstarch slurry for a rich, delicious sauce.
Frequently Asked Questions
Can I make this pork pot roast ahead of time?
Yes — the roast refrigerates for up to 4 days and tastes great gently rewarm. You can also rub and marinate the raw pork up to 24 hours ahead to cut prep time.
Is pork pot roast keto-friendly?
Each of the 8 servings has 12.3 g total carbs and 4.3 g fiber, leaving 8 g net carbs, with 28.6 g protein and 33 g fat. Turnips stand in for the traditional potatoes.
Can I freeze leftover pot roast?
Absolutely — freeze the cooled pork and vegetables for up to 3 months. Thaw overnight in the fridge and rewarm gently so the meat stays tender.
How do I know when the pork is done?
After the final hour in the oven, the pork should be easily pierced with a fork and the vegetables tender. Let the roast rest 5 to 10 minutes before carving.
Recipe card below.
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A Pork Pot Roast to Rival All Others!
Ingredients
Method
- 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.)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
