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  • Roasted Pork Shoulder With Vegetables
  • Roasted Pork Shoulder With Vegetables
  • Roasted Pork Shoulder With Vegetables
  • Roasted Pork Shoulder With Vegetables

Roasted Pork Shoulder With Vegetables

Food | February 24, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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  • 180
  • 6
  • Easy

Tender and juicy with wonderfully rich flavours, this ROASTED PORK SHOULDER WITH VEGETABLES is a complete dinner in just one pot.

If you’re looking for a delicious meal for your next gathering of friends or family, let this be it. It’s simple and always amazes me how perfect the roast, vegetables and potatoes turn out.

Here’s what you can expect when you prepare this at home or at the cottage:

1) IT ALL GOES TO POT – Using a covered roasting pot, often called a Dutch oven, is essential for the success of this recipe. I use a heavy-gauged, flat-bottomed pot and love the way the uniform bottom prevents any hot spots, cooking evenly throughout.

2) PORK SHOULDER – I always call my butcher in advance and ask that he trim and truss the pork shoulder in advance. He removes most of the fat, but more important, he’s able to select a cut of meat closest to the four-pound mark, which works for my suggested cook time. For best results, always allow your roast to come to room temperature before you begin.

3) THE RUB – There’s a memorable flavour profile this rub brings out in both the roast and the vegetables. Rub your roast twenty-four hours in advance for even more delicious taste.

4) VEGETABLES – The list of suggested vegetables is virtually endless. Consider how different vegetable combinations will both look and taste before you begin. I find that carrots, parsnips, potatoes, squash, cabbage, turnips and yellow beets work best. Avoid red beets and red cabbage – these veggies impart their colour onto everything in the pot.

5) LEFTOVERS – In the rare case when you do have leftovers, I suggest thin-slicing the pork onto your favourite healthy bread, then topping with horseradish or a robust mustard. Fabulous!

An easy-to-prepare meal that receives top marks for both taste and presentation, this ROASTED PORK SHOULDER WITH VEGETABLES is fabulous each and every time. Enjoy!

Ingredients & Amounts

  • For the rub:
  • 1 teaspoon of kosher salt
  • 2 teaspoons of garlic powder
  • 2 teaspoons of fresh-cracked black pepper
  • 1 tablespoon of fresh thyme, chopped
  • 3 large cloves of garlic, finely chopped
  • 1 tablespoon of olive oil
  • For the roast and vegetables:
  • 1 4-pound pork shoulder, trimmed and trussed
  • 2 large carrots, peeled and cut into 1-inch pieces
  • 1 large parsnip, peeled and cut into 1-inch pieces
  • 6 small white onions, like cipollini
  • 6 medium-sized yellow potatoes, halved
  • 3 bay leaves
  • 1 Honeycrisp apple, cut into sections
  • 1 250ml bottle of alcoholic apple cider
  • For presentation:
  • A handful of microgreens, like radish or pea sprouts
  • Gravy

Instructions

  1. About an hour before you’re ready to prepare this recipe, remove pork shoulder from refrigerator and bring to room temperature.
  2. Place rack in middle position of oven and preheat to 325°F. Place salt, garlic powder, pepper, thyme and garlic into small bowl. Drizzle in olive oil and mix together to form a paste. Rub paste over pork shoulder.
  3. Place bottom of a covered roasting pan onto stovetop and bring to temperature on medium-high heat. Add about 2 tablespoons of olive oil, and when the oil is shimmering, begin searing pork, about 3 minutes on each side.
  4. Nestle vegetables, apple and bay leaf around the pork and pour the apple cider over the roast. Cover and place in oven. Roast for 2 1/2 hours, ladling pan juices over the roast and vegetables after every hour of cooking, and leave uncovered for the final 30 minutes.
  5. Remove from oven and allow to rest for about 5 minutes. Transfer roast from pot to cutting board. Discard bay leaves and transfer vegetables to a service platter. Trim butcher’s string off roast and slice to desired thickness. Serve the meal family style or assemble on individual dinner plates. Garnish with a sprinkling of microgreens and gravy. Serve immediately.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! I really enjoyed reconnecting with The Rankin Family by listening to this album while my roast cooked slowly, filling my home with some seriously delicious smells.  Head to iTunes to download These Are The Moments – The Rankin Family to your collection.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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