• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook2eatwell
  • Home
  • Recipe Index
  • Cuban Recipes
  • About Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Home
  • Recipe Index
  • Cuban Recipes
  • About Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • Recipe Index
    • Cuban Recipes
    • About Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dinner Recipes

    Pork Pot Roast

    Published: Jul 20, 2022 by Elizabeth · 2 Comments

    • Share
    Jump to Recipe - Print Recipe
    Two images of the finished dish separated by a black graphic with the title in white letters.

    In this pork pot roast recipe, a boneless pork shoulder is cooked low and slow on the stovetop with herbs, spices, and vegetables until it is fall apart tender. This is a wonderful alternative to a traditional pot roast.

    An image of the pork pot roast with the potatoes and carrots in a white dish.

    This pork pot roast is an easy, comforting meal that uses simple, affordable ingredients. If you are in the mood for a Sunday-dinner pot roast but cannot spring for a beef chuck roast, try this affordable option that will run you about half the price (depending on prices in your area).

    For more pork shoulder recipes try this slow roasted pork shoulder and this out-of-this-world Cuban roast pork.

    This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.

    Frequently asked questions

    What is the best cut of pork for pot roast?

    The best cut is pork shoulder. It is a relatively tough cut of meat that benefits from long, low heat cooking times. The shoulder consists of two cuts, picnic shoulder and pork butt (also known as Boston butt) both cuts work well.

    How long does it take to cook a pork pot roast?

    On the stovetop it will take approximately 3½ hours for a 4-5 pound roast.

    Can you substitute pork for beef in pot roast?

    Yes, you can. Pork is an excellent substitute for beef in a pot roast. This recipe is made with the same cooking method as a stovetop pot roast.

    Ingredients

    The ingredients for the pot roast arranged on a white table with each labeled in small, black letters.
    • Pork – Use one of the shoulder cuts, the picnic or the butt. Buy a boneless piece or have the butcher remove the bone for you.
    • Spices – The meat is simply seasoned with salt and black pepper.
    • Oil – We use olive oil to brown the pork and to sauté the vegetables. You can use your favorite oil if it will hold up to moderate heat.
    • Produce – Onions, celery, garlic, thyme, rosemary, and a bay leaf add flavor to the dish. The carrots and small red potatoes are cooked along with the pork roast.
    • Pantry – Tomato paste adds flavor and color. Use white wine to deglaze the pot after sautéing the vegetables. And chicken broth is the braising liquid.

    Recipe tips

    • For the potatoes, try to choose small red potatoes and avoid cutting them in half or quarters. With the long cooking time the whole potatoes will hold their shape best.
    • Depending on the cut of pork used there may be a slit where the bone was removed. Tie the piece together with kitchen twine to hold it together.
    • Tie the thyme and rosemary sprigs together with a piece of kitchen twine to make them easier to remove from the pot.
    • Use a pot that’s large enough to fit the roast and arrange the carrots and potatoes around it. We used a 7-quart enameled cast iron Dutch oven, everything fit but it was snug.

    Instructions

    Tie the roast with kitchen twine to hold it together and to ensure even cooking. Season the meat on all sides with the salt and pepper.

    A large piece of pork shoulder in a large, oval pot.

    Heat the olive oil in a large, heavy pot over medium heat. Sear the pork for approximately 3 minutes on each side.

    A large piece of pork shoulder, browned side up in a large pot.

    The meat will release from the pot when a crust forms on the outside. If it is sticking to the pot, give it another minute or so.

    Searing meat before braising develops flavor and enhances the color of the dish.

    The browned pork on a sheet pan.

    Take the pot off the heat. Remove the pork roast and place on a pan or a large platter. Keep the meat warm by loosely covering it with foil.

    An image of diced onions and celery sautéing in a large pot.

    Do not wash the pot. Place it back over medium heat. Add the onions and the celery. Cook the vegetables for 2-3 minutes, stirring frequently.

    An image of minced garlic and tomato paste added to the sautéed onions and celery.

    Next, add the garlic and tomato paste to the pot. Stir well and cook for 1 minute.

    An image of white wine being added to the pot with the vegetables.

    Add the white wine and gently scrape any bits off the bottom of the pot. Cook 1-2 minutes until most of the wine cooks out.

    An image of the browned meat added back to the pot with the sautéed vegetables.

    Return the pork roast to the pot, along with any juices collected on the pan.

    An image of the pork with the broth, sliced carrots, small red potatoes, and herbs in a large pot.

    Add enough chicken broth to go ¼ of the way up the thickest part of the roast. Next, arrange the potatoes, carrots, herbs, and bay leaf around the roast.

    • Raise the heat to medium-high and let the broth to come to a simmer. Then, lower the heat to medium-low and cover the pot.
    • 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. If it’s boiling too vigorously, lower the heat a bit. If it’s not simmering, raise it. Check on it every ½ hour or so, especially after raising or lowering the heat.
    An image of the finished pork pot roast served with the potatoes and carrots in a white baking dish with a blue and white kitchen towel in the background.

    Substitutions and variations

    • If you do not have fresh herbs you can substitute dry herbs but reduce the amount. Use about ½ teaspoon of each.
    • If you do not use wine deglaze the pot with chicken broth instead. Use the same amount and follow the same instructions.

    Serving and storing

    Serve the roast with the carrots and potatoes and a side of rice, a piece of crusty bread, Texas toast or your favorite side dish.

    Store leftovers in an airtight container, in the refrigerator for 3-4 days or freeze for 2 months.

    A chunk of the meat held up over the baking dish.

    Equipment

    • Large, Heavy Pot – we use a 7 quart enameled cast iron Dutch oven
    • Kitchen twine – to tie the roast for even cooking
    • Aluminum foil – to loosely cover the pork after browning

    Subscribe to the Newsletter for the latest recipes.

    An image of the pork pot roast with the potatoes and carrots in a white dish.
    Print Recipe
    5 from 1 vote

    Pork Pot Roast

    In this pork pot roast recipe, a boneless pork shoulder roast is cooked low and slow on the stovetop with herbs, spices, and vegetables until it is fall apart tender. This is a wonderful alternative to a traditional pot roast.
    Prep Time15 mins
    Cook Time3 hrs 30 mins
    Total Time3 hrs 45 mins
    Course: Main Course
    Cuisine: American
    Keyword: pork, roasts
    Servings: 6
    Calories: 591kcal
    Author: Elizabeth

    Ingredients

    • 4-5 pound Boneless Pork Shoulder picnic or pork butt
    • 2 teaspoons Salt
    • ½ teaspoon Black Pepper
    • 3 tablespoons Olive Oil
    • 1 Medium Onion finely diced
    • 1 Celery Rib Diced
    • 3-4 Garlic Cloves minced
    • 1 tablespoon Tomato Paste
    • ½ cup White Wine
    • 2-3 cups Chicken Broth enough to cover ¼ of the roast
    • 3-4 Thyme Sprigs
    • 1 Rosemary Sprig
    • 1 Bay Leaf
    • 2-3 Carrots cut into ½ inch rounds (about 1 – 1½ cups)
    • 1 pound Small Red Potatoes keep whole, do not cut

    Instructions

    • Tie the roast with kitchen twine to hold it together and to ensure even cooking. Season the pork with the salt and pepper.
    • Heat the olive oil in a large, heavy pot over medium heat. When the oil is hot, but not smoking, add the pork shoulder.
    • Cook for approximately 3 minutes, or until browned. The meat will release from the pot when a crust forms on the outside. If it is hard lift and is sticking to the pot, give it another minute or so.
    • Turn the pork a quarter turn and cook 3 minutes to brown the side. Repeat with the remaining two sides until the entire piece is browned.
    • Take the pot off the heat. Remove the pork roast from the pot and place on a pan or a large platter. Loosely cover with aluminum foil.
    • Do not wash the pot. Place it back over medium heat. Add the onions and the celery. Cook the vegetables for 2-3 minutes, stirring frequently.
    • Next, add the garlic and tomato paste to the pot. Stir well and cook for 1 minute, stirring frequently.
    • Add the white wine to the pot and stir while gently scrapping any bits off the bottom of the pot. Continue cooking until most of the wine has cooked out, about 1-2 minutes.
    • Return the pork roast to the pot, along with any juices collected on the pan. Add enough chicken broth to go ¼ way up the thickest part of the roast.
    • Next, arrange the potatoes, carrots, rosemary, thyme, and bay leaf around the roast.
    • Raise the heat to medium-high and let the broth to come to a simmer. Then, lower the heat to medium-low and cover the pot.
    • Cook for approximately 3 hours or until it is tender. It should give and tear easily when a fork is inserted and twisted.
    • During the cooking time keep the liquid at a simmer. If it’s boiling too vigorously, lower the heat a bit. If it’s not simmering, raise it. Check on it every ½ hour or so, especially after raising or lowering the heat.
    • Remove and discard the rosemary, thyme stems and the bay leaf. Serve the roast with the carrots and potatoes and a side of rice, a piece of crusty bread, Texas toast or your favorite side dish.

    Notes

    • If you don’t drink wine or don’t have any on hand, use broth instead and follow the same instructions.
    • Make sure to use a pot that’s large enough to fit the roast and arrange the carrots and potatoes around it.
    • Tie the rosemary and thyme together with kitchen twine to make it easy to pick out the stems.

    Nutrition

    Calories: 591kcal | Carbohydrates: 18g | Protein: 79g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 206mg | Sodium: 1306mg | Potassium: 1809mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3505IU | Vitamin C: 11mg | Calcium: 58mg | Iron: 4mg
    The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

    More Dinner Recipes

    • Corned Beef and Cabbage
    • Salisbury Steak
    • Easy Chili Mac
    • Mini Chicken Pot Pies
    • Share

    Reader Interactions

    Comments

    1. Karla

      November 24, 2022 at 8:48 pm

      There’s no temperature listed for the oven.

      Reply
      • Elizabeth

        November 24, 2022 at 8:55 pm

        Hi Karla,
        This pork pot roast is cooked low and slow on the stovetop, not the oven.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    aboutus

    Hi, I’m Elizabeth! welcome to Cook2eatwell. Food is my favorite subject; I like to cook food, talk about food, write about food, and most importantly, eat food. Lucky for me, my husband Eddie feels the same way. 

    More about me →

    Popular

    • Chicken Macaroni Salad
    • Seasoned Rice
    • Macaroni Salad
    • Corned Beef Sliders

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Cook2eatwell