Oven Braised Pork

Oven Braised Pork with Root Vegetables . $6.87

One of our favorite winter meals is Braised Pork Roast, a comfy, homey dish much like a pot roast. So often we Americans are so set in the idea that every pot roast should be a beef chuck roast.

Oven Braised Pork - that's a pot of goodness, right there!
Oven Braised Pork – that’s a pot of goodness, right there!

I recently saw Melissa D’Arabian braise a pork roast, bringing in a bit of French influence. It was an “aha” moment for me; I’d never thought to try pork shoulder or butt as a pot roast. I admit, fully, I riffed of one of her wonderful recipes to bring this to the table…and I’m so glad I did!

Oven Braised Pork, on the platter ready for the table.
Oven Braised Pork, on the platter ready for the table.

I used her method and braising liquid, but instead of serving with black beans, brought this back to the US of A with classic pot roast/stew additions of carrots and potatoes. It’s truly delicious, warming and comfort food at it’s best.

Of course, this same method could be used with other vegetables, too. Parsnips, turnips, rutagbagas are often ignored and languish in the stores. I love the tart, tangy bite of a little parsnip and rutabagas are like mild turnips.

Oven Braised Pork
Oven Braised Pork
  Oven Braised Pork with Root Vegetables  {Print}

6 servings

  • 2 1/2 pounds (about) of pork shoulder, cut into 6 large pieces
  • salt & pepper (don’t be stingy here, especially if using homemade stock)
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 clove garlic, roughly chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 1 cup (or so) red wine (or substitute)
  • 1 1/2 cups beef or chicken stock or broth (or substitute)
  • 2 bay leaves
  • 4 small sprigs thyme, or about 1/4 teaspoon dried
  • 6 carrots, cut into large chunks (as if for pot roast)
  • 6 medium potatoes, peeled
  • 1 1/2 teaspoons dark jam such as currant or raspberry (optional)

Preheat oven to 325 degrees.

In a large Dutch oven, heat olive oil over medium high heat. Pat the pork dry and season well with salt and pepper, brown on all sides in pan, working in batches if necessary. Transfer pork to a plate.

Add onion and celery to the pot. Sweat till softened, five to seven minutes. Add garlic and sweat another minute or two. Stir in the tomato paste, cook till lightly caramelized, about three minutes.

Watch this carefully, you will need to stir it and work it. It’s a fine line between caramelized and burnt. Have your wine or liquid ready; it will cool things off quickly if it looks like there is danger of burning. Dust with flour, cook a short minute or two to cook off any raw flavor, stirring.

Whisk in wine, scraping bottom of pan, simmer till reduced by half. Add the stock or broth. Return the pork to the pan with any juices, add bay leaves and thyme sprigs. Add water to bring the level of the liquid to just near the top of the pork, but do allow the liquid to cover the meat.

Cover and place in oven to braise for two & half to three hours total at 325 degrees, until meat is fork tender. After an hour and 45 minutes in the oven, add in the potatoes and carrots. To promote browning of the vegetables, turn them in the sauce as you put them in. Check the liquid level and add a bit of additional water, if needed. It should be about halfway up the meat at this point.

Check it for doneness and liquid level again at about 2 and 1/2 hours. Depending on how hot your oven runs, it may be close to being done.

When tender, transfer meat, potatoes and large carrots to platter, reseason. Remove bay leaves and thyme stems, defat sauce and reseason. If it seems a little flat, stir in the jam, it is a “stealth” ingredient and adds richness and rounds out the flavor; you won’t recognize it the dish.

You may force the sauce with its diced vegetables through a sieve for a smoother consistency, or pass just as is, as I usually do.

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Let’s talk about how to save money/time on this recipe:

  • Read {Strategies Applied} for additional tips as well as throughout the recipe, for saving money/time and managing this recipe on a budget.
  • Follow my 12 Strategies – You’ll see them on the upper drop down menu of every; page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.

Nutritional Analysis per serving:

Note: this analysis does not take into account defatting the sauce) Calories 779; Total Fat 34 g 53 %; Saturated Fat 4 g 18 %; Monounsaturated Fat 16 g; Polyunsaturated Fat 4 g; Trans Fat 0 g
Cholesterol 164 mg 55 %; Sodium 328 mg 14 %; Potassium 1952 mg 56 %; Total Carbohydrate 54 g 18 %; Dietary Fiber 5 g  21 %; Sugars 7 g; Protein 52 g 104 %; Vitamin A 150 %; Vitamin C 84 %; Calcium 11 % Iron 29 %

Put Your Own Spin on It:

  • Consider serving mashed potatoes as a side dish to use up all that wonderful sauce instead of making a one dish dinner.
  • Any other root vegetable would be marvelous as a side. Small, baby onions or other root vegetables could be added to the pot with the potatoes.
Succulent Braised Pork made April 2010 and priced at $4.75. Remade April 2014 and priced at $6.87.

Comments and discussion always welcome - tell me what you think.

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