Once the pork and vegetables are cooked through, remove them to a platter, then make a gravy with a roux (just a fancy name for a butter and flour mixture) and the juices in the bottom of the pot. Show
PIN THIS RECIPE NOW! How do I serve Pork Pot Roast?Slice your cooked Pork Pot Roast against the grain into large slices and place on a platter with the vegetables on the side. Spoon some of the gravy over the top of the meat – reserving the rest to spoon more over each portion as it is served. We also like to make leftover sandwiches with the sliced pork. Similar to a turkey leftovers sandwich, heat the pork and gravy, then pile the meat on some crusty bread and spoon some gravy over the top. (YUM!)PIN THIS RECIPE NOW!
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations! I was talking with my friend Chris about perfect meals for entertaining, and we went though the usual suspects: lasagnas, chili, tenderloins, and then he mentioned to me that his favorite go-to entertaining dish was a pork butt or shoulder. We talked about the best way to cook a pork shoulder roast: basically just letting it slow cook in the oven for ages at a very low temperature so that it practically falls apart. How to Cook Pork Shoulder RoastChris told me that long ago a chef has explained to him that meat likes to be cooked at around the temperature that it reached when it is done. While I don’t think that is always the case at all (flame kissed steaks and burgers anyone?), it made nice sense when I thought about it in terms of a big tough hunk of meat, like this boneless pork shoulder roast, which needs low and slow cooking to make it turn from impossibly tough to tender. No amount of trying to rush the process will help, you’ve got to keep the heat low and the time long. Pork Butt RoastYou can also make this recipe and others like it with a pork butt roast or Boston Butt pork roast, which are actually also from the shoulder area, a little further up, but essentially a similar cut of meat. Slow Cooking Pork in OvenWhen you slow cook pork shoulder in the oven, boneless or bone-in, you have a lot of flexibility, which is a delightful thing when entertaining. In fact, the cooking time at this low temp could be stretched by an hour or two, and the roast wouldn’t be any worse for the wear. So you can literally plunk it on the table whenever everyone is ready to eat. Fat Side Down or Up?And even though this recipe calls for boneless pork shoulder, which is a bit easier to cut, you can use bone-in pork shoulder which will cook in about the same amount of time. The instructions call for the fat side to be down in the pan, which give the top the chance to get a nice crust, but it really doesn’t matter. Some people like the fat on the top, which kind of bastes the pork as it cooks, but then you have less crusty surface. Your call, you won’t go wrong. The best part? This is free time you can spend reading, dancing, sleeping, cleaning a closet, saving kittens from trees.
Low and Slow and FlexibleThe flexibility of this recipe bears repeating, because it’s one of the best things about this dish. You can leave the roast in the very low oven for another hour or two or even three with no repercussions. The pork is roasted uncovered so that it gets a wonderful crusty brown exterior, while the inside becomes fall-apart tender. If you feel like it needs a bit more browning or caramelization at the end, turn the heat up to 450°F. for 15 minutes before pulling it out of the oven. Make sure to let it rest for a bit so that the fibers can relax a bit, and the juices re-group. And do know that if all has gone as planned, the meat will be so tender that the slices won’t hold together. That’s part of the appeal. For a Smaller Pork Shoulder RoastIf your roast is smaller than 6 pounds, you can still use the recipe fully successfully, just shorten the cooking time slightly. You still want to start it at high heat, in a preheated 450°F oven. Roast the pork for 20 minutes, then turn the heat down to 250°F and continue to cook for 4 to 7 hours until the middle of the roast registers 180°F on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout.
For a Larger Pork Shoulder RoastA larger pork roast still starts with a short burst of high heat roasting, then is cooked low and slow for a longer amount of time. Again, you want the meat to be falling apart tender. Every piece or pork and every oven is different, so use the below time ranges as a guideline, start checking at the shorter end of the cooking time, and if you need to let it go longer to get tender, that’s fine. Once it begins to get tender check every 30 minutes until it is fully tender and falling apart. For anything larger than a 6 pound roast, you will want to add another half of the marinade ingredients to the blend. If you have a 10 pound or larger roast, you’ll want to double the marinade.
Substitutions for AnchoviesI fully recommend the use of anchovies in the marinade, which don’t add any kind of strong fishy flavor, but rather a depth of overall flavor which I promise won’t taste like anchovies. If you don’t have them, or don’t want to use them, you can sub in 2 teaspoons fish sauce, 3 teaspoons minced capers, or even 2 teaspoons soy sauce. What to Serve with Pork Shoulder Roast:Leftovers are brilliant. So endlessly useful to make amazing quesadillas, enchiladas, burritos, soups, stews, sandwiches, and so on. Serve Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic with:
Other Pork Recipes:
Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and GarlicA super tender slow cooked marinated pork shoulder or butt roast recipe that is amazing on its own, and also can be used in so many ways. One of my go-to dishes for casual crowd entertaining. Yield: 12 People Prep Time: 20 minutes Cook Time: 6 hours Marinating Time 2 hours Total Time: 8 hours 20 minutes Diet: Gluten Free Equipment
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Nutrition InformationCalories: 333.64kcal | Carbohydrates: 0.75g | Protein: 51.55g | Fat: 12.39g | Saturated Fat: 3.09g | Cholesterol: 136.68mg | Sodium: 539.9mg | Potassium: 869.92mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 9.75IU | Vitamin C: 0.49mg | Calcium: 22.27mg | Iron: 2.17mg The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional. Made this recipe? Post a photo of your delicious creation on Instagram with our hashtag #dinnersolved Do you cover a pork roast in the oven?For a crisp surface on your roast, be sure the oven is fully preheated before putting the roast in and don't cover the meat while roasting. Searing (quickly browning at high heat) the outside of a pork roast before continuing with cooking is a great way to seal in flavor.
How long does it take to cook a pork roast in the oven at 350?A good rule of thumb is to cook pork loin 25 minutes per pound at 350 degrees F (177 degrees C). The internal temperature should be at least 145 degrees F (63 degrees C), so use a thermometer to know when it's done.
How to cook roast pork in oven?Preheat oven to 180°C. Gently sear roast in a hot pan. Place in oven and cook for 45 minutes per kg to finish. Rest for 5-10 minutes and enjoy!
How long does it take to pot roast pork?Cook the pork pot roast for approximately 3 hours or until it is tender. Insert a fork into the meat and give it a twist. It should give and tear easily. During the cooking time keep the liquid at a simmer.
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