Pork Pot Roast

I have always been a fan of good old comfort food like ratatouille or veggie lasagna. But sometimes comfort food feels boring and predictable. While I appreciate the classics, with meals like a pot roast, there’s a chance to push the envelope a little bit and reinvent your favorites by changing up the flavor profile.

Pot roast is a meal that can be modified and made even more delicious. Traditional recipes call for different cuts of beef to be cooked slowly in a rich sauce with vegetables and seasoning. However, when you modify it, you create even bolder, brighter flavors with a recipe that is simple to prepare and make a sensational meal– and leftovers!

This pot roast uses pork instead, and you can pick any cut of pork you prefer like shoulder, picnic cut, loin, or roast. Instead of carrots, celery and potatoes, you use flavorful root vegetables like rutabaga, carrots, onions, and parsnips that meld together to make a delicious sauce and side dish.

Add in unique seasonings like garlic, bay leaf and some apple cider vinegar to bring out the flavor of the braising sauce and the vegetables. You can customize it in so many ways; add tomatoes, different types of potatoes, jicama, apples, pears, peas, or any kind of greens. The possibilities are endless!

Pork Pot Roast

• 3-4 pound pork roast (or shoulder)
• Salt and pepper to season pork
• 2 tablespoons olive oil
• ¼ cup apple cider vinegar
• 4 large carrots, cut into 1- inch pieces
• 2 large parsnips, cut into 1- inch pieces
• 1 large onion, cut into 8 pieces
• 3 rutabaga or yellow turnips, cut into 1- inch pieces
• 2 garlic cloves, coarsely chopped
• 2 bay leaves
• 2 cups low sodium chicken broth 
• Optional:  ¼ cup dry white wine 

1. Preheat oven to 300F.
2. Salt and pepper all sides of the roast. Heat oil over medium-high heat in a large Dutch oven.
3. Brown the roast on all four sides, 3-4 minutes per side. Set aside on a platter.
4. Add all vegetables and garlic to the Dutch oven and stir to combine. Add apple cider vinegar and combine.
5. Add chicken broth (and wine if using) and stir to combine. Nestle pork roast on top of vegetables, cover, and cook for 2 hours.
6. Remove from oven and let stand for 20 minutes. 
7. Place meat on a platter and surround with the vegetables. Drizzle the meat and vegetables with sauce or juices. Slice and serve. 
   

Featured photo by Charles 🇵🇭