Pork Pot Roast Recipe

Name: Pork Pot Roast
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lbs pork shoulder, boneless; 2 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 1 cup dry red wine or chicken broth; 2 cups chicken broth; 2 tbsp tomato paste; 2 sprigs fresh thyme; 2 bay leaves; 1 tsp salt; 1/2 tsp black pepper

American · Main course · 200 min total

Pork Pot Roast recipe videos

A tender and flavorful pork shoulder slow-cooked with vegetables and aromatic herbs, perfect for a comforting family dinner.

20
min prep

180
min cook

6
servings

480
kcal/serving

Ingredients

3 lbs pork shoulder, boneless
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 cup dry red wine or chicken broth
2 cups chicken broth
2 tbsp tomato paste
2 sprigs fresh thyme
2 bay leaves
1 tsp salt
1/2 tsp black pepper

Instructions

Preheat oven to 325°F (160°C). Pat pork dry and season with salt and pepper.
Heat oil in a Dutch oven over medium-high heat. Sear pork on all sides until browned, about 4 minutes per side. Remove and set aside.
Reduce heat to medium. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook 1 minute.
Stir in tomato paste, then add wine (or broth) and scrape up any browned bits. Bring to a simmer.
Return pork to pot. Add broth, thyme, and bay leaves. Cover and transfer to oven. Cook for 2.5 to 3 hours, until pork is fork-tender.
Remove pork and let rest 10 minutes. Discard bay leaves and thyme. Skim fat from sauce if desired. Shred pork or slice, and serve with vegetables and sauce.

Tips

For a thicker sauce, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir into simmering juices.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

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