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  • Pork Roast With Vegetables
  • Pork Roast With Vegetables
  • Pork Roast With Vegetables
  • Pork Roast With Vegetables

Pork Roast With Vegetables

Food | January 10, 2019 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 3.33 out of 5)
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  • 180
  • 6
  • Moderate

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

If you’re looking for a trusted, never-fail way to cook a pork roast, this is it! Our easy method and step-by-step guideline will turn you into an expert in no time. We especially like this pork roast with vegetables recipe because it really goes the distance and you’ll be able to serve 8 guests or more.

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

PORK SHOULDERPork Roast With Vegetables

I always call my butcher in advance to trim and truss a choice cut of meat for this recipe. He removes most of the fat, but more importantly, he’s able to select a cut of meat closest to the four-pound mark. Pork shoulder recipes always promise tender morsels of meat and this one sure does deliver. For best results, always allow your roast to come to room temperature before you begin.

 

 

THE RUB & VEGETABLESPork Roast With Vegetables

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.

We make this recipe a lot but always consider which vegetables to use. Try it with carrots, parsnips, and potatoes, but then feel free to experiment with squash, cabbage, turnips and yellow beets. The combinations are endless but the results always impress.

 

 

IT ALL GOES TO POTPork Roast With Vegetables

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. I’ve also listed two Dutch oven options for you in the Amazon links below.

 

 

 

LEFTOVERSPork Roast With Vegetables

In the rare case when you do have leftovers, try putting thin slices of pork onto your favourite healthy bread, then topping with horseradish or robust mustard. Fabulous!
 

 

 

In many ways, this PORK ROAST WITH VEGETABLES is a complete meal but there are a few additional things that go with it as well. Serve it with our CREAMY COLESLAW or our MASHED SWEET POTATOES. You can also echo the flavour of the apple used in this recipe by serving it with our simple APPLE SAUCE. Talk about a meal of comfort food – there it is!

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

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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, quartered
  • 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 rest for 5 minutes before transferring 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.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

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.

One Response to “Pork Roast With Vegetables”

  1. […] Of course, you’ll have many occasions where you can serve the VEGETARIAN BEAN CASSEROLE RECIPE. It’s so good though, I’m suggesting it as a perfect side next to our always-remarkable SALT-BRINED TURKEY, BAKED HAM and our easy to enjoy ROASTED PORK SHOULDER. […]

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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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