This is a tasty, quick prep meal of braised pork that can be used in versatile ways. It can be assembled quickly in the morning or the night before for a slow cooker meal. You can add potatoes or other veggies for a stew, or reserve the liquid to pour over rice. My kids love the leftover liquids turned into gravy for mashed potatoes or mashed cauliflower.

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Recipe Summary

prep:
25 mins
cook:
2 hrs 20 mins
total:
2 hrs 45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Rinse and dry pork roast. Season all sides with salt and pepper.

  • Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.

  • Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Saute in the pan drippings until the onion has softened and turned translucent, about 5 minutes; do not overcook.

  • Pour red wine, beef broth, and tomato puree over the roast in the baking dish. Add sauteed vegetables, parsley, and thyme.

  • Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.

Cook's Notes:

Pork cushion can be used in place of pork shoulder. Do not remove any fatty tissue from the pork as it adds moisture and flavor to the dish.

Sweet onion can be used instead of red onion.

Instead of baking in the oven, you can cook in a slow cooker on Low for 6 to 7 hours or on High for 4 hours.

Nutrition Facts

492 calories; protein 26.3g; carbohydrates 16.6g; fat 28.4g; cholesterol 89.1mg; sodium 680mg. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
03/15/2020
AMAZING!!!! I didn’t change anything and it was perfect! I’m going to try this same recipe using a venison roast and adding potatoes because I’ve been looking for a good recipe! Thanks for a phenomenal recipe! Read More
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/14/2020
AMAZING!!!! I didn’t change anything and it was perfect! I’m going to try this same recipe using a venison roast and adding potatoes because I’ve been looking for a good recipe! Thanks for a phenomenal recipe! Read More
Rating: 5 stars
10/14/2020
Excellent recipe!! I made it close to the recipe as stated, but subbing somewhat with what I had on hand (smaller 1 1/2 lb roast but keeping other ingredients about the same, beef bouillon instead of broth, dried herbs, and the oven at 325 for a bit over two hours). I served it over rough-mashed parmesan potatoes. It turned out great and I will definitely make it again. SO says it is one of his favorite new recipes - tender meat with deep flavor! It's a great use for a somewhat cheaper cut of meat and reheats well, too. And it is adaptable to additions or substitutions, making it a 'go to' recipe at our house! Read More
Rating: 5 stars
11/07/2020
Delicious!! I don’t know how this recipe doesn’t have more reviews, it’s amazing. I put some of the liquid into a saucepan and mixed it with a little cornstarch to thicken it up, then put it all over creamy polenta. Absolutely delicious. I’m making it tonight for the second time in two weeks. Read More
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