Taste the Essence of Ireland: Sunday Pork Dinner

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt offers a more affordable option.

chicken stock

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while bouillon is a cost-effective flavor enhancer.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats, while margarine is often less expensive.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: lemon juice

White vinegar is a healthier alternative, while lemon juice can be a budget-friendly substitute.

Preheat the oven to 400°F.

Score the pork shoulder and cut it into smaller pieces.

Chop potatoes, carrots, celery, and onions into bite-sized pieces.

Place the chopped vegetables in a glass Pyrex and toss with olive oil.

Roast the vegetables for about 45 minutes.

Transfer the roasted vegetables to a sauté pan to crisp them up, adding garlic towards the end.

Add butter to the Dutch oven and incorporate a mirepoix for the sauce.

Lift the pork and push the vegetables into the middle of the pot, then place the pork on top.

Add a little water to prevent burning and enhance flavor.

After cooking, remove the pork and let it rest.

Blend the vegetables to create a thick gravy.

Serve the sliced pork with the roasted vegetables and gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary