Pork Pot Roast | The perfect recipe for winter!

white wine

🥗Healthier: vegetable broth

💰Cheaper: water + vinegar

Vegetable broth provides flavor without alcohol.

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is often cheaper.

Prepare the pork roast by trimming some excess fat but leaving most of it for flavor.

Mix together dried onion, dried garlic, black pepper, dried rosemary, dried thyme, and salt to create a rub.

Douse the pork roast on all sides with the salt rub to ensure it has a lot of flavor.

Tie the boneless pork roast with butcher twine to hold its shape during cooking.

Heat olive oil in a pan until hot, then sear the pork roast on all sides until a crust forms, about 3-4 minutes per side.

Remove the pork roast from the pan and set it aside on a plate.

Add white wine to the pan to deglaze, scraping up the browned bits from the bottom.

Allow the wine to cook off for about a minute until most of it evaporates.

Add chicken stock to the pan to create a cooking liquid.

Return the browned pork roast to the pan, along with the cooking liquid.

Add shallots around the pork roast, using about three small shallots or one larger one.

Smash garlic cloves to remove the peel and add them to the pot without mincing.

Add potatoes and carrots around the pork roast for traditional pot roast flavor.

Cover the pot and place it in the oven to roast until the pork is tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens