Pork Shoulder Roast With Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORK SHOULDER ROAST WITH POTATOES

A very tender and flavorful dish that is easy to prepare. Make sure you use a pork butt roast or shoulder roast. Pork loin will come out dry and tough using the provided baking times. Citrus ingredients can be lowered for less citrus flavors.

Provided by skwiatk

Categories     Pork

Time 6h

Yield 4-6 serving(s)

Number Of Ingredients 17



Pork Shoulder Roast With Potatoes image

Steps:

  • If your roast has a complete top layer of fat trim off excess amounts and score the top in a checker board pattern.
  • Using a sharp knife make several shallow cuts about 1/2 inch deep on each side of the pork.
  • slice 3 garlic cloves into spears and insert them into half the cuts on the pork.
  • Spread the onion slices on the bottom of a glass roasting pan.
  • Place the remaining marinade ingredients in a food processor and process to make a paste.
  • Rub pork should whth the mixture all over, making sure that it goes into the cuts.
  • Place pork on top of the onion slices.
  • Cover with plactic wrap and place in the refrigerator for at least 4 hours, turn at least once when sitting.
  • Preheat oven to 450 degrees F.
  • cut the potatoes into desired size.
  • Toss in medium mixing bowl with melted butter or olive oil, salt, and rosemary.
  • Lay around pork roast.
  • Cut the apples into eighths and lay around the pork with potatoes. (these can also be added after one hour of cooking for a more firm texture).
  • Place in oven, make sure the fat side is up.
  • Cook for 30 minutes, then lower heat to 325 degrees F and roast for 2 more hours.
  • Baste with it's own juices every 30 minutes.
  • Check temperature after 1 and 1/2 hours at 325.
  • Cook until internal temperature reaches 150 degree F.
  • Remove from oven and let the roast rest covered for 15 minutes before cutting.
  • Potatoes may be cooked at 400 degrees F while roast is resting to brown up more. (optional).

Nutrition Facts : Calories 790.9, Fat 50.5, SaturatedFat 18.4, Cholesterol 176.3, Sodium 1980.5, Carbohydrate 37.9, Fiber 4.4, Sugar 4.4, Protein 42.9

2 -3 lbs pork shoulder or 2 -3 lbs pork butt
1 medium onion, sliced thick
4 garlic cloves
1 tablespoon oregano
1 teaspoon cumin
2 teaspoons kosher salt
1 teaspoon black peppercorns
1 tablespoon olive oil
2 tablespoons rosemary
1/2 orange, juice and zest of
1/2 lemon, juice and zest of
2 teaspoons Dijon mustard
1/4 cup white wine
4 large yukon gold potatoes
2 tablespoons butter or 2 tablespoons olive oil
1 teaspoon kosher salt or 1 teaspoon sea salt
1 teaspoon rosemary, chopped

BACON-WRAPPED PORK ROAST WITH POTATOES AND ONIONS

Provided by Nancy Fuller

Categories     main-dish

Time 2h5m

Yield 12 servings

Number Of Ingredients 8



Bacon-Wrapped Pork Roast with Potatoes and Onions image

Steps:

  • Preheat the oven to 400 degrees F.
  • Coat the pork with olive oil and sprinkle with salt and pepper. Arrange the parsley and sage leaves along the top of the roast.
  • Lay the bacon horizontally in a roasting pan, with the strips touching. Set the pork roast in the center of the pan and fold the bacon over to wrap the roast.
  • Add the potatoes and onions to the pan, to border the roast. Transfer to the oven and roast until the bacon is crisp and the pork reaches an internal temperature of 140 degrees F on an instant-read thermometer, about 1 1/2 hours.
  • Transfer the roast to a cutting board and rest for 10 to 15 minutes. Slice and serve with the potatoes and onions.

One 5-pound boneless pork roast, fat trimmed
1/4 cup extra-virgin olive oil
Kosher salt and cracked black pepper
12 to 15 fresh parsley leaves
12 to 15 fresh sage leaves
12 strips bacon
4 pounds fingerling potatoes
2 red onions, sliced into 1 1/2-inch julienne

PORK SHOULDER POT ROAST WITH WINTER VEGETABLES

Provided by Geoffrey Zakarian

Time 12h30m

Yield 6 to 8 servings

Number Of Ingredients 25



Pork Shoulder Pot Roast with Winter Vegetables image

Steps:

  • For the pork shoulder: One day before cooking, liberally salt the pork shoulder and refrigerate uncovered.
  • When ready to cook, preheat the oven to 300 degrees F.
  • In a large Dutch oven over medium heat, cook the pancetta and 6 sage leaves over medium heat until the pancetta renders its fat and gets crispy, about 5 minutes. Using a slotted spoon, transfer the sage and pancetta to a plate lined with paper towels and set aside. Add the pork shoulder to the pancetta fat and brown the pork on all sides, about 5 minutes per side. Set aside.
  • Add the garlic, carrots, rutabaga, turnips and onion and cook until browned, about 4 minutes. Add the tomato paste, miso paste, rosemary sprigs and sage sprigs and cook for 1 minute more. Add the beer and chicken stock and bring to a simmer. Return the pork to the pan and add the reserved pancetta and sage. Cover and braise in the oven until fork-tender, about 3 1/2 hours. Allow the pork to rest for 30 minutes in the liquid.
  • For the fried parsley: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F. Add the parsley leaves and fry until crispy, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate.
  • For the fried onions: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F.
  • Mix together the flour and cayenne in a shallow bowl. Dredge the onions in the flour mixture, shaking off any excess. Fry in batches until browned, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
  • For the fried capers: Pat the capers dry with a paper towel. Fill a small saucepan with 1/2 inch of oil. Add the capers to the cold oil and turn the heat to medium. Cook until the capers are fried and crispy, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
  • Remove the pork from the liquid and transfer to a cutting board. Slice the pork into 1-inch-thick pieces and transfer to a serving platter.
  • Stir the vinegar into the braising liquid. Pour the sauce over the pork and top with the fried capers, fried onions, fried parsley, mint and cilantro.

Kosher salt
One 3- to 4-pound boneless pork shoulder
1/3 pound pancetta, cut into 1/4-inch-thick pieces
2 sprigs plus 6 leaves fresh sage
6 cloves garlic
2 carrots, peeled and cut into large dice
1 rutabaga, peeled and cut into large dice
1 turnip, peeled and cut into large dice
1 large yellow onion, quartered
2 tablespoons tomato paste
1 tablespoon miso paste
1 sprig fresh rosemary
Two 12-ounce bottles dark beer, such as stout
2 cups chicken stock
1 tablespoon sherry vinegar
Fresh mint, for garnish
Fresh cilantro, for garnish
Neutral oil, for frying
1 cup fresh parsley leaves
Neutral oil, for frying
1/4 cup all-purpose flour
1 teaspoon cayenne pepper
1 cup thinly sliced onion rings
1/2 cup drained capers
Neutral oil, for frying

ROAST PORK AND POTATOES

Provided by Rachael Ray : Food Network

Time 2h10m

Yield 6 servings plus 2 to 2 1/2 pounds leftover meat

Number Of Ingredients 42



Roast Pork and Potatoes image

Steps:

  • Preheat the oven to 400 degrees F.
  • Rub the loins with extra-virgin olive oil and lots of salt and coarse pepper. Combine the onions with the garlic, chile, rosemary, and thyme, and then dress with extra-virgin olive oil and salt and pepper. Arrange a bed of potatoes in a roaster pan. Place the pork loins over the potatoes. Add the fennel to one of the loins (the other is for the Pork and Poblano Green Chili Pot recipe, recipe follows). Pile the onion-flavoring paste evenly over the pork loins. Roast the meats 1 hour. Pour the wine evenly around the pan, and then shake the pan to loosen the potatoes or use a spoon to mix them around a bit. Add the pork back to the oven and roast another 25 minutes or so, until a thermometer inserted in the loin reads 160 degrees F. Let the meat rest, then carve and serve with potatoes and pan drippings.
  • Cool the remaining loin, cover in plastic wrap and reserve for another meal.
  • Serve with Creamy Mushrooms and Kale recipe follows.
  • Stem and slice or coarsely chop the mushroom blend. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat. Add the mushrooms to the pan and brown 10 minutes, then add in the garlic, thyme, and sage, stir 2 to 3 minutes, then add the kale and cook until just wilted. Season with salt, pepper, and a few grates of nutmeg. Stir a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or 2. Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens. Serve the mushroom dish garnished with a few grates of cheese.
  • Char the poblano peppers all over by placing the peppers on stovetop burners or under a hot broiler until black, turning frequently. Place the charred peppers in a bowl and cover with plastic wrap to steam them as they cool. Rub the skins off the poblanos and jalapenos with paper towel or peel by hand, then seed the peppers and chop.
  • Meanwhile, heat the extra-virgin olive oil in a medium-size Dutch oven over medium heat, add the onions and sweat 10 minutes then add the garlic and tomatillos and cook 10 minutes more; season with salt and pepper. Place the cooked onion-tomatillo mixture in a food processor with cilantro, cumin, honey, and puree. Add the puree back to the Dutch oven, then stir in the chopped peppers and chicken stock. Bring the mixture to a boil, reduce the heat to low for the flavors to combine. Slice and finely chop the cooked pork and stir into the chili. When the soup returns to a bubble, turn off the stove, cool completely and store for make-ahead meal.
  • To reheat the chili: Place in covered pot over medium heat and cook until the pork comes to a bubble, stir in the juice of 1 lime and turn off the heat. Slice the remaining lime into wedges and serve alongside the chili.
  • For the cheesy polenta: In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.

2 (2 1/2 to 3-pound) boneless pork loins
Extra-virgin olive oil, for liberal drizzling
Sea salt
Freshly ground black pepper
2 medium onions, very finely chopped
4 cloves garlic, thinly sliced or finely chopped
1 red Fresno chile pepper
3 to 4 fresh rosemary sprigs, needles stripped and finely chopped
2 tablespoons fresh thyme leaves, chopped
2 pounds small potatoes, halved
1 1/2 teaspoons fennel seed or pollen
1 cup white wine or chicken stock
Creamy Mushrooms and Kale, recipe follows
1 1/4 pounds mixed mushrooms, wiped clean (recommended: shiitake, porcini, cremini)
1/4 cup extra-virgin olive oil
3 to 4 large cloves garlic, thinly sliced or finely chopped
2 tablespoons chopped fresh thyme
2 tablespoons very thinly sliced fresh sage leaves
1 bundle black kale, lacinato or dinosaur kale, washed, stripped and shredded or chopped
Salt and freshly ground black pepper
Freshly grated nutmeg
About 1/2 cup Marsala wine
About 1/2 to 2/3 cup cream
Freshly grated Pecorino cheese
4 large poblano peppers
2 jalapeno peppers
2 tablespoons extra-virgin olive oil
2 onions, chopped
3 to 4 cloves garlic, chopped or sliced
12 tomatillos, peeled and chopped
Salt and freshly ground black pepper
A handful fresh cilantro leaves
1 1/2 teaspoons ground cumin, half a palmful
1 tablespoon honey
2 cups chicken stock
1 1/2 pounds cooked pork, finely chopped
2 limes
2 cups chicken stock
1 cup milk
1 cup quick cooking polenta
1 cup shredded Manchego cheese
Serving suggestion: Serve with the cheesy polenta or warm tortillas, chips for dipping, wrapping or dunking.

REALLY SLOW ROAST PORK SHOULDER WITH CRISPY, CRISPY CRACKLING AND GARLIC ROAST POTATOES

Provided by Lorraine Pascale

Categories     main-dish

Time 6h45m

Yield 4 to 6 servings

Number Of Ingredients 13



Really Slow Roast Pork Shoulder with Crispy, Crispy Crackling and Garlic Roast Potatoes image

Steps:

  • Preheat the oven to 325 degrees F.
  • Grind the fennel seeds, peppercorns and salt in a spice grinder. Place the pork shoulder into a roasting pan and cut the rind into cross hatches. Rub the spice mixture into the meat and put it in the oven for 4 hours.
  • Arrange the potatoes around and under the meat and put it back into the oven for 1 hour.
  • Now add the garlic, shallots and carrots around the pork. If your roasting pan is not large enough to accommodate all the vegetables, place them in a separate roasting pan. Cook for 30 minutes, then add the pears. They don't need much cooking time and will disintegrate if cooked too long. Cook for another 30 minutes
  • When the meat is tender and flakes with a fork, remove it and the vegetables and keep warm. This will give the pork time to rest and become more tender. If the pork rind is not crispy, put it under the broiler for a few minutes until it is really crunchy and crispy.
  • To make the gravy, pour off all but 1 tablespoon of the fat from the roasting pan. Stir the flour into the roasting pan, add the wine, put the roasting pan onto a burner over medium-high heat and cook until the wine is reduced by half. If not using the wine, do this with the stock. Now add the stock and scrape off any bits of meat and vegetable on the bottom of the pan. Taste and add any seasoning if you think it needs it.
  • If the gravy is too thin, make a paste in a bowl with 1 tablespoon and 1 tablespoon flour. Add some of the hot gravy to the small bowl and stir. Add this to the hot stock, stirring constantly and bring to a boil. The gravy will thicken slightly.
  • If your gravy is too thick, just add a touch more stock. Serve the meat and vegetables with the gravy.
  • This dish struggles to make it to the table as the family descends upon it while I am trying to finish the gravy! Use any leftovers for pork sandwiches with some crunchy pickle.

2 teaspoons fennel seeds
1/2 teaspoon whole black peppercorns
Kosher salt
One 4 1/2-pound boneless pork shoulder
4 to 5 large Yukon gold potatoes, peeled and cut into large chunks
5 cloves garlic, unpeeled
6 to 8 medium whole shallots or 1 large onion cut into 6 wedges
3 carrots, cut into large pieces
2 large pears, cut into quarters
1 heaping tablespoon all-purpose flour
3/4 cup white wine, optional
1 cup good quality chicken stock
Freshly ground black pepper

BRAISED PORK ROAST WITH SWEET POTATOES

Provided by Jacques Pepin

Categories     dinner, casseroles, one pot, main course

Time 2h10m

Yield 6 servings

Number Of Ingredients 10



Braised Pork Roast With Sweet Potatoes image

Steps:

  • Place the pork roast in a cast-iron or enamel casserole with a lid. Add the water, soy sauce, Tabasco, vinegar, honey and cumin. Bring to a boil, reduce the heat to very low and boil gently, covered, for 1 hour.
  • Meanwhile, peel the yams and cut into 1 1/2-inch slices. Peel the onions and cut each into 4 to 6 pieces, depending on size. Preheat the oven to 375 degrees.
  • After the pork has cooked for 1 hour, add the yams, onions and garlic. Bring back to the boil and continue boiling, covered, on top of the stove for about 15 minutes. Uncover and place the casserole in the center of the oven. Cook for 45 minutes, turning the meat in the juices every 15 minutes. At the end of the cooking period, the juices should be dark and concentrated, the meat tender when pierced with a fork and the vegetables very soft.
  • Serve directly from the casserole, cutting the meat at the table.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 2 grams, Carbohydrate 57 grams, Fat 3 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 327 milligrams, Sugar 10 grams

1 shoulder butt pork roast (boneless), about 3 pounds
2 cups water
2 tablespoons dark soy sauce
1/2 teaspoon Tabasco sauce
2 tablespoons red-wine or cider vinegar
2 tablespoons honey
1 teaspoon cumin
2 pounds yams (about 4)
1 pound onions (about 2 large)
6 large cloves garlic, peeled

BACON-WRAPPED PORK ROAST WITH POTATOES

Make and share this Bacon-Wrapped Pork Roast With Potatoes recipe from Food.com.

Provided by Chef Kiddle

Categories     Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8



Bacon-Wrapped Pork Roast With Potatoes image

Steps:

  • Preheat oven to 350 degrees.
  • Season the pork with salt and pepper. Wrap the bacon around the pork and tie with string. Tuck the rosemary here and there under the string.
  • Heat the oil in a large, heavy casserole dish over medium heat. Add the roast and brown it lightly on all sides, about 4 minutes. (Keep turning the meat so the rosemary won't burn.) When the roast has a golden color, turn the heat off and add the potatoes and garlic. Mix the potatoes, garlic, and oil well. Season the potatoes with salt and pepper.
  • Put the casserole dish in the oven and bake for 45 minutes. Baste the roast with pan juices while cooking. Check the roast for doneness by piercing with a knife. The roast is done when the juices that come out are clear and NOT pink.
  • Take the roast out of the oven, remove the string, slice the meat, and serve with potatoes and some pan juice. (I like mine with a salad and baked sweet potatoes.).

Nutrition Facts : Calories 1053.3, Fat 66.7, SaturatedFat 19.2, Cholesterol 197.9, Sodium 388.2, Carbohydrate 47.1, Fiber 4.2, Sugar 2, Protein 63.7

2 1/2 lbs boneless pork loin
salt
black pepper
1/4 lb hickory smoked bacon
5 sprigs fresh rosemary
1/3 cup extra virgin olive oil
5 garlic cloves, crushed
2 lbs boiling potatoes, cut in chunks

EASY ROAST PORK SHOULDER

Master roast pork with crispy crackling using our easy recipe. This makes for a special Sunday lunch, served with roast potatoes and veg

Provided by Anna Glover

Categories     Dinner

Time 3h50m

Number Of Ingredients 4



Easy roast pork shoulder image

Steps:

  • Heat the oven to 240C/220C fan/gas 9. Remove any packaging from the pork, retaining the string, and pat dry with kitchen paper - you want the skin to be as dry as possible. Score deep cuts into the skin in a diamond pattern using a sharp knife (you want to cut into the fat). If the skin is already scored, make sure each cut is dry and can be easily opened. Rub the oil into the skin, rubbing it well into each cut, then sprinkle the salt over in an even layer, rubbing this into the cuts, too.
  • Scatter the onion slices over the base of a large roasting tin and sit the pork joint on top. Roast for 20-30 mins, or until the skin starts to blister and bubble. Put the kettle on to boil.
  • Pour half a kettle of boiling water around the joint to cover the base of the tin, ensuring it doesn't drip onto the skin. Reduce the oven temperature to 180C/160C fan/gas 4. Roast for another 2 hrs 30 mins, or until the meat under the skin is very tender when pressed. There's a lot of fat in pork shoulder, so cooking at a low temperature this way ensures the meat doesn't dry out - if needed, it can cook for up to 3 hrs.
  • Turn the oven back up to 220C/220C fan/gas 7 and continue to roast the pork for 20-25 mins until the skin is very crisp and has started to harden - it should feel brittle when tapped with a knife. If needed, cook for 10 mins more to achieve this. Remove the pork from the oven and rest for 20 mins in the tin, loosely covering with foil. Remove the crackling in large pieces, then break into smaller chunks. Carve the meat and serve alongside the crackling and your favourite sides.

Nutrition Facts : Calories 592 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 60 grams protein, Sodium 1.7 milligram of sodium

2kg pork shoulder joint
1 tbsp vegetable oil
1½ tsp fine sea salt
1 large onion, sliced

SLOW-COOKED PORK SHOULDER ROAST

Tender roast stewed all day in a crockpot with rosemary, mushrooms, onions, sherry, and potatoes. Simple and very delicious.

Provided by Lainelove

Categories     Pork

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 9



Slow-Cooked Pork Shoulder Roast image

Steps:

  • Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
  • Cover, and cook on low at least 8 hours.
  • Season with salt to taste.

Nutrition Facts : Calories 789, Fat 41.1, SaturatedFat 14.2, Cholesterol 161, Sodium 165, Carbohydrate 25.2, Fiber 3, Sugar 4.8, Protein 41.9

1 (3 lb) pork shoulder
1 quart vegetable broth
1 cup sherry wine
3 cups peeled diced potatoes
2 cups chopped onions
2 cups sliced fresh mushrooms
1 tablespoon dried rosemary
1 teaspoon ground black pepper
salt

ROAST PORK AND POTATOES

Meet the Cook: We used to raise our own hogs. This recipe was given me by a fellow farmer who also had pork on the dinner table a couple of times a week. I'm a dietitian at the local VA hospital. Cooking, of course, is one of my top pastimes! My husband and I have four children and one grandson. -Denise Collins, Chillicothe, Ohio

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 10 servings.

Number Of Ingredients 10



Roast Pork and Potatoes image

Steps:

  • In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 280 calories, Fat 9g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 434mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein.

1 envelope onion soup mix
2 garlic cloves, minced
1 tablespoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cloves
3 cups water, divided
1 bone-in pork loin roast (4 to 5 pounds)
2 to 3 pounds small red potatoes, cut in half
1-1/2 cups sliced onions

CROCK POT SAUERKRAUT AND PORK SHOULDER ROAST

This is great! I like to serve this with mashed potatoes. It is also great with noodles, spaetzle or boiled new potatoes. If you have any leftovers, you can make open-faced pork sandwiches with the meat and sauerkraut.

Provided by southern chef in lo

Categories     Pork

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 6



Crock Pot Sauerkraut and Pork Shoulder Roast image

Steps:

  • Place sauerkraut in a 3-1/2 to 4 quart crock pot. Trim fat from meat. If need be, trim the meat to fit in crock pot.
  • Lightly sprinkle meat with salt and pepper. Spread mustard over meat and place the meat on top of the sauerkraut. Pour beer over the meat.
  • Cover and cook on low heat setting for 8 to 10 hours or on high for 4 to 5 hours.
  • Transfer meat to cutting board. Cool slightly. Slice meat, discarding fat, and serve.

1 (14 1/2 ounce) can sauerkraut, rinsed and drained (with caraway seeds)
1 (2 1/2 lb) boneless pork shoulder
salt
ground black pepper
2 tablespoons dijon-style mustard
1 cup beer

PORK SHOULDER ROAST WITH TOMATOES

Not only is pork shoulder roast more budget-friendly than pork chops or a pork loin, but it also has rich flavor and is very versatile. Braising, roasting, or stewing all result in moist, tender meat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 2h15m

Number Of Ingredients 9



Pork Shoulder Roast with Tomatoes image

Steps:

  • Preheat oven to 350 degrees. Season pork with salt and pepper. In a large Dutch oven or other heavy pot, heat 1 tablespoon oil over medium-high. Add pork, fat side down, and cook, turning until browned on all sides, 8 minutes. Transfer pork to a plate. Pour off fat, return pot to medium-high, and add remaining tablespoon oil. Add onion; cook until translucent, 5 minutes. Add garlic; cook until fragrant, 30 seconds. Add tomatoes; season with salt and pepper. Add broth and vinegar and cook, stirring and scraping up browned bits. Return pork to pot with juices; sprinkle with paprika.
  • Bring mixture to a boil over high. Cover, transfer to oven, and cook 1 hour. Remove from oven; with tongs, flip pork. Return to oven and cook, uncovered, until tender, 1 hour, basting pork with juices every 15 minutes. Transfer pork to a cutting board; let rest 15 minutes. Slice pork and serve with sauce.

Nutrition Facts : Calories 244 g, Fat 15 g, Fiber 2 g, Protein 22 g, SaturatedFat 4 g

3 pounds boneless pork shoulder roast, tied and patted dry
Coarse salt and ground pepper
2 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced
2 garlic cloves, minced
2 pints cherry tomatoes
2 1/2 cups low-sodium chicken broth
2 tablespoons red-wine vinegar
4 teaspoons smoked paprika (or hot or sweet Hungarian paprika)

ROASTED PORK SHOULDER WITH PAN GRAVY

Provided by Michael Symon : Food Network

Categories     main-dish

Time 6h25m

Yield 8 to 12 servings

Number Of Ingredients 10



Roasted Pork Shoulder with Pan Gravy image

Steps:

  • Preheat the oven to 300 degrees F.
  • Sprinkle the pork really well with salt, pepper and paprika. Tie the pork with kitchen twine (or you can purchase it tied from the butcher). Set a roasting rack inside of a roasting pan and place the pork on the rack. Roast for 3 hours, basting periodically.
  • After 3 hours remove the pork from the oven and gently lift the rack off the pan. Scatter the carrots, potatoes, onions and garlic in an even layer and season with salt and pepper. Place the rack and pork back on top of the vegetables and continue to roast until the vegetables are caramelized and the pork is tender and yielding, another 2 to 3 hours.
  • Remove from the oven and allow the pork to rest for 15 minutes while you make the pan gravy.
  • Remove the vegetables to your serving platter and place the pan over the stove-top burner on medium heat. Add the flour and stir to combine with the fat. Gradually stir in the stock, being sure to scrape the bottom of the pan for brown bits. Bring to a simmer so the gravy can fully thicken, and then stir in the parsley. Serve the pork with lots of vegetables and the pan gravy on and around.

One 6-to-8-pound pork shoulder (boned out, no skin)
Kosher salt and freshly ground black pepper
Paprika, for sprinkling
5 medium carrots, cut in half, then cut in half lengthwise
8 whole red potatoes
2 medium onions, quartered
4 to 6 cloves garlic
1/2 cup all-purpose flour, plus more if necessary
3 cups chicken stock
1/2 cup flat-leaf parsley leaves, finely chopped

PORK ROAST WITH YELLOW POTATOES

Make and share this Pork Roast With Yellow Potatoes recipe from Food.com.

Provided by Boomette

Categories     Pork

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 8



Pork Roast With Yellow Potatoes image

Steps:

  • With the rack in the middle position, preheat the oven to 170 °C (325 °F).
  • With the tip of a knife, make incisions in the roast and insert the garlic slices.
  • In a large pan, preferably enameled cast iron, brown the roast in the butter. Season with salt and pepper. Set aside on a plate.
  • In the same pan, brown the onions with the mustard. Season with salt and pepper. Add the broth and return the roast to the pan. Cover and bake for about 3 hours and 30 minutes or until the meat falls easily off the bone. Keep the roast warm on a plate, covered with aluminum foil.
  • In the same pan, bring the broth and potatoes to a boil. Cover and simmer for about 30 minutes, stirring frequently, until the potatoes are tender. Add water, if needed.
  • Serve the roast, cut into pieces, with the potatoes.

Nutrition Facts : Calories 253.6, Fat 8.5, SaturatedFat 5, Cholesterol 20.3, Sodium 201, Carbohydrate 40.7, Fiber 4, Sugar 3.3, Protein 5

1 pork shoulder, roast with the bone and rind about 2 kg (4 lbs)
2 garlic cloves, thinly sliced
1/4 cup butter
2 onions, thinly sliced
1 tablespoon dry mustard
1 cup chicken broth or 1 cup water
8 yukon gold potatoes, peeled, halved (or quartered)
salt and pepper

SALT & VINEGAR ROAST PORK WITH POTATOES

What is better than roast pork with crackling for Sunday lunch? Our salt and vinegar brine helps to make it extra crunchy, as well as delivering loads of flavour

Provided by Tom Kerridge

Categories     Dinner, Lunch, Main course

Time 5h

Yield Serves 8-10

Number Of Ingredients 11



Salt & vinegar roast pork with potatoes image

Steps:

  • The day before roasting, mix the salt, sugar, vinegar, sage and thyme in a large mixing bowl, then roll the pork in the brine, cover and chill overnight, or for up to 24 hrs.
  • Heat oven to 140C/120C fan/gas 1. Tip the potatoes, garlic, onions and thyme into a large roasting tin and toss together with some cracked black pepper, then pack down with your hands and pour over the stock. Remove the pork from the fridge, pat dry with kitchen paper and sit it skin-side up in the middle of the potatoes. Roast for 4 hrs, pushing the potatoes down occasionally so they don't burn.
  • If you're happy with the crackling, leave to rest for 15 mins. If not, sit the pork on a shallow roasting tray and turn the oven up to 220C/ 200C fan/gas 7 and roast for 20 mins more or until the skin is crisp, then leave to rest for 10 mins. Check your potatoes - if they are swimming in pork juices, pour some off. Carve the pork and serve with the potatoes, rhubarb compote and stir-fried cumin carrots.

Nutrition Facts : Calories 696 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 58 grams protein, Sodium 15.6 milligram of sodium

3kg boned and rolled pork shoulder , skin scored
200g salt
100g caster sugar
300ml cider vinegar
3 tbsp dried sage
1 tsp dried thyme
2kg Maris Piper or King Edward potatoes, peeled and finely sliced - a mandoline is good for this
10 garlic cloves , thinly sliced
3 onions , sliced
1 tbsp picked thyme leaves
500ml chicken stock

More about "pork shoulder roast with potatoes recipes"

ROAST PORK SHOULDER WITH FENNEL AND POTATOES - FOOD & …
Preheat the oven to 325°. In a small bowl, mix the fennel, salt and pepper. Coat the pork all over with the spice mixture and set it in a large …
From foodandwine.com
5/5
Total Time 4 hrs 30 mins
Servings 6
  • Preheat the oven to 325°. In a small bowl, mix the fennel, salt and pepper. Coat the pork all over with the spice mixture and set it in a large roasting pan, fat side up. Pour the olive oil around the pork. Roll the potatoes in the oil to coat and arrange them cut sides down. Roast until the pork is very tender and the potatoes are browned on the bottom, about 3 hours.
  • Transfer the roasted potatoes to an ovenproof serving bowl. Pour the white wine into the pan around the pork and continue to roast the pork for 1 hour longer, or until an instant-read thermometer inserted in the thickest part registers 185°.
  • Let the pork rest for 20 minutes. Meanwhile, reheat the potatoes in the oven. Carve the pork into thick slices and serve on a platter with the potatoes.
roast-pork-shoulder-with-fennel-and-potatoes-food image


PORK SHOULDER STEAK RECIPES EASY : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


MAPLE AND ROASTED GARLIC PORK SHOULDER - RICARDO
Confit Sweet Potatoes. Meanwhile, in a baking dish, combine the sweet potatoes with the butter and garlic. Season with salt and pepper. Place the potatoes cut side up. Bake for about 1 hour and 30 minutes, alongside the pork shoulder, or until …
From ricardocuisine.com


SLOW ROASTED PORK SHOULDER - PERFECT SLOW ROAST PORK
Slow Roasted Pork Shoulder with Fennel and Potatoes. Jump to Recipe. This Slow Roasted Pork Shoulder is the best way to slow roast pork! Flavored with white wine and fennel, it’s sure to become an instant family favorite! I really enjoy getting requests for recipes. This time, I was asked for a good recipe for 7 adults and 4 kids.
From gogogogourmet.com


PORK SHOULDER WITH POTATOES - 14 RECIPES | TASTYCRAZE.COM
Browse through 14 pork shoulder recipes with potatoes to find your perfect match. Recipes of the day. Video recipes. newest; most popular; most commented; most photographed; best rated; 2 Pork Clod with Potatoes. Topato 6k 870 572. 2 Pork with Mushrooms and Potatoes in a Clay Pot. Topato 6k 870 572. 5 Tender Beer-Flavored Clod with Potatoes and Pickles in the Oven. …
From tastycraze.com


SUNDAY PORK ROAST - THE STAY AT HOME CHEF
Preheat oven to 450 degrees. Rub oil onto pork roast. In a small bowl, stir together salt, pepper, garlic powder, onion powder, and paprika. Sprinkle seasoning mixture onto pork roast. Place fatty side up in a roasting pan or large cast iron dutch oven. Roast, uncovered, in the 450 degree oven for 30 to 45 minutes.
From thestayathomechef.com


PORK ROAST WITH POTATOES AND CARROTS RECIPE | MYRECIPES
Put the pork on a rack in a roasting pan and place in the oven. Reduce heat to 325 degrees, and roast meat for about 45 minutes. Toss the potatoes and carrots with the olive oil, sprinkle with salt, and place in the pan around the pork. Roast another 75 minutes, or until a meat thermometer reads 160 degrees. Cover with foil and let stand 15 minutes before slicing.How …
From myrecipes.com


PORK SHOULDER ROAST W/ SWEET POTATOES : SLOWCOOKING
Pork Shoulder Roast with Sweet Potatoes. 4.5lb pork shoulder roast. 3 large sweet potatoes. 5 carrots. 1 large yellow onion. 6 gloves garlic. Salt. Pepper. Oregano. Step 1: Trim the meat for any large portions of fat, and trim away at the fat cap as to leave just a thin layer of fat on it. There is plenty of marbling within a shoulder cut to ...
From reddit.com


PORK SHOULDER STEAKS WITH PAPRIKA, POTATOES, ONIONS ...
Pork shoulder steaks are nicely marbled with fat which flavours the meat well but melts away when roasted at a high temperature. The secret to getting the potatoes crisp and keeping the pork succulent is to roast the potatoes at a very high temperature for 35 minutes, then add the pork for 15 minutes and once the pork is done, take it out (leave it to rest) and …
From lydiagerratt.com


CROCK POT PORK ROAST WITH POTATOES AND CARROTS RECIPES
Crock Pot Pork Roast with Potatoes and Carrots Recipes 510,754 Recipes. Last updated Apr 17, 2022. This search takes into account your taste preferences. 510,754 suggested recipes . Crock-Pot Pork Roast Practical Stewardship. pork roast, garlic powder, potatoes, cayenne pepper, pepper, onion and 2 more. Perfect Crock Pot Pork Roast Recipes That …
From yummly.com


PORK LOIN ROAST SEASONING RECIPES - THERESCIPES.INFO
Easy Pork Loin Roast - Food Folks and Fun new foodfolksandfun.net. Massage the seasonings into the pork loin roast.Place the pork loin in a baking dish with the fat cap facing up. Cook the pork for 60-65 minutes, or until the internal temperature reaches 145 degrees F on an instant-read thermometer. Remove the pan from the oven and transfer the pork to a cutting board.
From therecipes.info


5 INGREDIENT CROCK POT PORK ROAST AND POTATOES RECIPE ...
Instructions. Put the pork roast in a slow cooker. Arrange cut potatoes around the roast. Sprinkle garlic salt over the roast and potatoes, and then sprinkle the Italian seasoning around over the pork roast. Pour chicken broth into the slow cooker. Place lid on and cook on high for 4 hours, or low for 8 hour.
From sweetphi.com


SENSATIONAL INSTANT POT PORK ROAST AND POTATOES WITH GRAVY
A tender, juicy one pot meal, this Instant Pot pork roast and potatoes recipe is filled with warm, comforting spices and served with rich gravy. Total Time: 2 hours 50 min Prep Time: 10 min Inactive Time: 40 min Cook Time: 2 hours. Ingredients. 5 lb Pork Butt (Shoulder) Roast; 1.5 lbs Thin Skinned Potatoes like Baby Reds or Yukon Gold; 2 Large ...
From foodfitnesslifelove.com


GILL MELLER’S EASTER SLOW-ROAST PORK SHOULDER RECIPE WITH ...
A succulent slow-roast pork shoulder with fennel-seed rubbed crackling, roast potatoes with anchovies, capers, garlic and parsley, and cabbage and peas with caraway and butter Gill Meller
From theguardian.com


PORK SHOULDER ROAST WITH POTATOES RECIPE - FOOD.COM ...
Pork Shoulder Roast With Potatoes Recipe - Food.com. Date Added: 2/7/2022 Source: www.food.com. Want to save this recipe? Save It! Share It! Share Recipe. Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 e-mail address: Message: Please enter a message. Public Recipe Share. Click "Show Link" to …
From mastercook.com


SLOW-ROASTED PORK SHOULDER WITH CARROTS, ONIONS, AND ...
Put the pork, fat side up, in a large roasting pan (about 12x16x3 inches). Cover and refrigerate overnight or for up to 3 days.Remove the pork from the refrigerator and let sit at room temperature for 1 to 1-1/2 hours before cooking. Position a rack in the center of the oven and heat the oven to 300°F. Uncover the pork and roast until tender ...
From finecooking.com


ROAST SHOULDER OF PORK WITH CRISPY ... - FOOD NETWORK
2. Cut the rind off the pork and score with a sharp knife and set aside. 3. Rub a little sea salt and freshly ground black pepper over the rolled pork and sprinkle with the dried thyme. 4. Heat the oil in a large flameproof casserole dish over a medium heat and brown the pork all over. Scatter over the leek and pour over the cider and stock.
From foodnetwork.co.uk


INSTANT POT PORK ROAST AND POTATOES - DISHES WITH DAD
Pork shoulder aka "pork butt" or "Boston butt" is my recommendation for this dish. It is a flavorful, well marbled cut of meat, but it typically requires a long cook time to break down the fat and connective tissue to give you juicy, melt in your mouth tender meat. Cooking pork roast in an Instant Pot speeds up that process and makes it possible to make this delicious …
From disheswithdad.com


GILL MELLER’S EASTER SLOW-ROAST PORK SHOULDER RECIPE WITH ...
A succulent slow-roast pork shoulder with fennel-seed rubbed crackling, roast potatoes with anchovies, capers, garlic and parsley, and cabbage and peas with caraway and butter Prep 20 min Cook 3 ...
From theguardian.com


ROASTED PORK SHOULDER WITH POTATOES | OREGONIAN RECIPES
Transfer pork to a roasting pan. Roast, uncovered, for 1 hour and 45 minutes. Remove the roast from the oven, add the potatoes and toss them in the drippings. Season them with the remaining 1/2 teaspoon salt. Return to oven and continue roasting until meat and potatoes are fork-tender, 45 minutes to 1 hour more. Transfer meat to a cutting board or …
From recipes.oregonlive.com


THE ULTIMATE PORK ROAST (IN OVEN!) - FIT FOODIE FINDS
Bake: Bake the pork roast in oven at 350ºF for 60 minutes. After 1 hour, use a meat thermometer to check the temperature of the thickest part of the pork. Continue to cook in increments of 10 minutes until the pork reaches an internal temperature of 145ºF. Our 3 lb. pork shoulder took around 75-80 minutes.
From fitfoodiefinds.com


HOW TO COOK A PORK SHOULDER ROAST | ALLRECIPES
Also known as "Boston butt" or "picnic shoulder," pork shoulder is an inexpensive cut of well-marbled meat that comes from the top portion of the front leg of the hog (despite the name "butt"). You can choose boneless cuts, which cook in a shorter period of time, or bone-in cuts, which have a little more flavor. The "Boston butt" has a bit more fat, making it super …
From allrecipes.com


ROAST PORK WITH ROAST POTATOES AND BROCCOLI RECIPE - COOK ...
With this pork shoulder roast recipe, you start by placing the pork in a roasting pan. Brush with some oil and roast for 30 minutes before turning the heat down to moderately hot and adding the potatoes. Continue roasting until the pork is cooked and the potatoes are deliciously crisp. Meanwhile, cook the carrots and broccoli and make the gravy.
From cook.me


10 BEST ROASTED PORK SHOULDER WITH POTATOES RECIPES | …
Slow-Roasted Pork Shoulder with Fennel, Onions, Teeny Tiny Potatoes and Garlic Food52. fresh rosemary, lemon, dry white wine, potatoes, yellow onion and 12 more.
From yummly.com


10 BEST ROASTED PORK SHOULDER WITH POTATOES RECIPES | …
The Best Roasted Pork Shoulder With Potatoes Recipes on Yummly | Slow Roasted Pork Shoulder, Grill-roasted Pork Shoulder With Broccolini And Applesauce, Garlic Rosemary Roasted Pork Shoulder
From yummly.com


10 BEST ROASTED PORK SHOULDER WITH POTATOES RECIPES - …
Slow-Roasted Pork Shoulder with Fennel, Onions, Teeny Tiny Potatoes and Garlic Food52. garlic cloves, salt, ground black pepper, garlic cloves, butter and 12 more.
From yummly.com


PORK SHOULDER ROAST WITH POTATOES BEST RECIPES
Lay around pork roast. Cut the apples into eighths and lay around the pork with potatoes. (these can also be added after one hour of cooking for a more firm texture). Place in oven, make sure the fat side is up. Cook for 30 minutes, then lower heat to 325 degrees F and roast for 2 more hours. Baste with it's own juices every 30 minutes.
From cookingtoday.net


INSTANT POT PORK ROAST WITH CARROTS, POTATOES, AND GRAVY ...
Remove pork shoulder, potatoes, and carrots from Instant Pot and set aside. In small bowl, mix together cornstarch and water until no lumps remain and slurry is smooth. Pour slurry into Instant Pot and set to Sauté. Simmer until gravy has thickened, then return pork and vegetables to pot. Spoon gravy over top of pork roast and serve warm with plenty of gravy.
From 40aprons.com


PORK ROAST WITH YELLOW POTATOES | RICARDO
Add the broth and return the roast to the pan. Cover and bake for 3 hours and 30 minutes or until the meat falls easily off the bone. Keep the roast warm on a plate, covered with aluminum foil. In the same pan, bring the broth and potatoes to a boil. Cover and simmer for 30 minutes, stirring frequently, until the potatoes are tender. Add water ...
From ricardocuisine.com


10 BEST PORK SHOULDER ROAST RECIPES - YUMMLY
Beer-Braised Pork Shoulder Roast with Crackle All That's Jas. pork shoulder, light beer, sea salt. Easy Smoked Pork Shoulder Roast!! Plus Homemade Rub! Guy Who Grills. garlic powder, salt, white sugar, smoked paprika, liquid, chili powder and 12 more.
From yummly.com


PORK SHOULDER ROAST WITH POTATOES RECIPE - FOOD NEWS
Place a trivet in the Instant Pot and place the pork on top of the trivet. Close the lid and set the valve to the sealing position. Cook on high pressure for 1 hour and 30 minutes. Turn the valve from seal to vent in order to quickly release the pressure. 400 g potatoes; 20 […]
From foodnewsnews.com


Related Search