Best 3 Pork Shoulder Pot Roast With Winter Vegetables Recipes

Calling all comfort food lovers! Meet the ultimate dish to satisfy your soul on a chilly winter day – Pork Shoulder Pot Roast with Winter Vegetables. Picture succulent, fall-off-the-bone pork shoulder braised in a rich, flavorful broth, surrounded by a medley of tender winter vegetables. This hearty pot roast is a symphony of flavors and textures that will warm your body and spirit from the inside out. Our comprehensive recipe guide will take you through the process step by step, ensuring you create a pot roast that's both delicious and visually stunning. Whether you're a seasoned home cook or just starting your culinary journey, we've got you covered. So, gather your ingredients, prepare your Dutch oven or slow cooker, and let's embark on a culinary adventure that will leave your taste buds craving more.

Here are our top 3 tried and tested recipes!

PORK POT ROAST WITH ROOT VEGETABLES

Pork Pot Roast with Root Vegetables image

Provided by Nancy Fuller

Categories main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 12

Ingredients

One 3-pound boneless pork shoulder roast, fat trimmed, at room temperature
Kosher salt and freshly ground pepper
All-purpose flour, for dusting the roast
2 tablespoons olive oil
1/4 cup apple cider vinegar
5 shallots, cut into large pieces
4 stalks celery, chopped
3 big carrots, chopped
3 big parsnips, chopped
8 cloves garlic, smashed
2 cups chicken stock
Splash of bourbon

Steps:

Preheat the oven to 300 degrees F. Season the roast very generously with salt and pepper, and then dust lightly with the flour.
Put a Dutch oven over medium-high heat, and then add the olive oil. When the oil is hot, add the roast, and brown deeply on all sides, about 4 minutes per side.
Remove the roast to a platter. Stir in the vinegar, shallots, celery, carrots, parsnips and garlic, and then set the roast on top of the vegetables. Pour the chicken stock and bourbon around the meat, cover, and roast in the oven for 2 hours.
Transfer the roast to a cutting board. Spoon the vegetables and pan juices onto a large serving platter. Slice the roast, arrange the meat on top of the vegetables, and serve family style.

INCREDIBLE BONELESS PORK ROAST WITH VEGETABLES

Incredible Boneless Pork Roast With Vegetables image

This is one of, if not the most delicious recipes Ive ever made. The flavor is so rich and incredible. It is not dry, although the cooking time may lead you to think differently. You can cut it with a fork, it is just so moist and tender.

Provided by IronChefNicole

Categories Pork

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

4 -5 lbs boneless pork loin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon parsley
1 tablespoon rosemary (fresh or dried)
1 tablespoon seasoning salt
1 tablespoon extra virgin olive oil
1 teaspoon black pepper
10 fresh garlic cloves, Chopped
5 -6 yukon gold potatoes, quartered
8 -16 ounces baby carrots
1 large Spanish onion, quartered
1 (8 ounce) can beef broth (MUST BE BEEF!)

Steps:

1. Place Pork Loin fat side down in a 9 x 13 pan and arrange vegetables around it.
2. In a small bowl mix Garlic powder, onion powder, seasoned salt and black pepper until combined and rub it onto the pork (top only, not the bottom).
3. Sprinkle the parsley on top, and then the garlic. Drizzle the olive oil over top of the pork. You can season the vegetables as well, I recommend to. Just sprinkle all of the same dry seasonings over top.
4. Add beef broth from one of the corners of the pan, do not pour over pork. Place foil, slightly vented, over the pork, and fitting the pan. Cook it on 325 for 2 1/2 hours. Midway through rotate the pork so it it fat side up and replace the foil so it is covered again.
5. After its done take the foil off and put the broiler on HIGH. Flip the pork again to meat side up and broil for 10 minutes. You will do this twice (meat side up, 10 mins, fat side up 10 mins, and then meat side up one last time for 10 mins.) For a total of 30 minutes You may need a few mins longer depending on your oven. Just look to see how browned its getting.
6. Let meat rest for 30 minutes.
7. Enjoy! The vegetables will have an incredible flavor and so will the meat.
**You may add more veggies but You'll probably have to go with a bigger pan size.
**If you'd really like to kick it up, make a roux and add PAN JUICES and some red wine and let it reduce, stirring often to make a nice gravy!

SLOW-COOKED PORK WITH ROOT VEGETABLES

Slow-Cooked Pork with Root Vegetables image

This is truly a one-pot recipe-there's no need to brown the roast, as the rub gives it rich color. As it cooks, the house fills with the amazing aroma of apples and pork. It's a perfect dinner for a chilly autumn day. Use the cooking liquid as a sauce when you're ready to serve. And if there's any pork left over, it makes delicious pulled pork sandwiches. -Jackie Sharp, Suffolk, Virginia

Provided by Taste of Home

Categories Dinner

Time 3h55m

Yield 10 servings.

Number Of Ingredients 16

Ingredients

3 large sweet potatoes (about 2-1/4 pounds)
2 medium turnips
1 tart medium apple
1/4 cup water
1 medium onion, quartered
2 tablespoons packed brown sugar
2 teaspoons salt
1-1/2 teaspoons paprika
1/2 teaspoon pepper
1 boneless pork loin roast (3 to 4 pounds)
1/2 cup unsweetened apple juice
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon yellow mustard
1/4 teaspoon crushed red pepper flakes

Steps:

Peel and cut sweet potatoes, turnips and apple into 3/4-in. pieces. Microwave sweet potatoes, turnips and water, covered, on high until just slightly tender, 8-10 minutes. Drain; transfer to a 6-qt. slow cooker. Add apple and onion. In a small bowl, mix brown sugar, salt, paprika and pepper; rub over meat and place in slow cooker., Whisk remaining ingredients; pour around pork. Cook, covered, on low 3-1/2 to 4-1/2 hours or until a thermometer reads 145° and the meat is tender. , Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Strain cooking juices; serve pork and vegetables with juices.

Nutrition Facts : Calories 313 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 799mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic exchanges

Tips:

Choose the right cut of pork shoulder: Look for a pork shoulder that is well-marbled with fat, as this will help to keep the meat moist and flavorful during cooking.
Sear the pork shoulder before braising: Searing the pork shoulder will help to develop a rich, caramelized crust and lock in the juices.
Use a variety of vegetables: This recipe calls for carrots, celery, and onions, but you can also add other vegetables that you like, such as parsnips, turnips, or potatoes.
Season the pork shoulder generously: Be sure to season the pork shoulder with salt, pepper, and other spices before cooking. This will help to enhance the flavor of the meat.
Cook the pork shoulder until it is fall-apart tender: The pork shoulder should be cooked until it is very tender, so that it can be easily shredded. This will usually take at least 2 hours.

Conclusion:

Pork shoulder pot roast is a classic comfort food dish that is perfect for a cold winter day. The pork shoulder is braised in a flavorful broth until it is fall-apart tender, and the vegetables are cooked until they are soft and sweet. This dish is sure to please everyone at the table and is a timeless dish that has been a staple for generations.