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.
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.
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Frequently asked questions
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.
On the stovetop it will take approximately 3½ hours for a 4-5 pound 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
- 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.
Heat the olive oil in a large, heavy pot over medium heat. Sear the pork for approximately 3 minutes on each side.
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.
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.
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.
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.
Return the pork roast to the pot, along with any juices collected on the pan.
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.
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.
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
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Pork Pot Roast
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.
Karla
There’s no temperature listed for the oven.
Elizabeth
Hi Karla,
This pork pot roast is cooked low and slow on the stovetop, not the oven.