Marianne Martinez
A pork pot roast is a hearty, comforting dish that is perfect for a family dinner or a gathering with friends. This affordable, tasty meal is made by searing a large cut of pork and then slowly cooking it in a covered Dutch oven. The pork is cooked until it is tender and juicy, and it is often served with vegetables and a gravy made from the cooking juices. The dish can also be made in a slow cooker or instant pot, but the Dutch oven is said to yield the best-tasting pork roast.
| Characteristics | Values |
|---|---|
| Oven temperature | 325°F to 450°F |
| Cooking time | 2 hours to 8 hours |
| Resting time | 10 minutes |
| Meat | Pork shoulder, pork loin, pork butt, pork sirloin |
| Vegetables | Carrots, potatoes, onions, mushrooms, peas |
| Seasoning | Thyme, sage, salt, pepper, rosemary, garlic powder, onion powder, chilli powder, paprika, cinnamon, brown sugar |
| Liquid | Apple juice, chicken broth, vegetable stock, water |
| Gravy ingredients | Cornstarch, water, salt, pepper, butter, flour, pan drippings |
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What You'll Learn
Choosing the right cut of pork
Pork shoulder, also known as Boston butt, is a versatile and affordable option. It has a good amount of fat, which renders down and bastes the meat during cooking, resulting in juicy and tender meat. Pork shoulder is forgiving and suitable for various cooking methods, including slow cooking and roasting. It typically requires a longer cooking time, allowing the tough fibres to break down slowly.
Pork butt, another widely used cut for pot roasts, offers similar benefits to pork shoulder. It has sufficient fat content to ensure the meat remains tender and flavourful. Pork butt is also known for its affordability, making it an excellent choice for a high-quality meal without a hefty price tag.
Pork loin is a smaller and leaner cut of meat compared to pork shoulder or butt. It is more tender and cooks faster, requiring less time in the oven. Pork loin is ideal for those seeking a quicker cooking option without compromising flavour and texture. However, it is important to note that pork loin can dry out if cooked at high temperatures for an extended period.
Other cuts of pork that can be used for pot roasts include sirloin roast and pork loin sirloin. These cuts are suitable for slower roasting techniques, allowing the meat to break down gradually.
When selecting the right cut of pork, it is essential to consider factors such as cooking time, desired texture, and flavour development. Pork shoulder and butt are ideal for slow-cooked, tender meat, while pork loin is better suited for faster roasting with proper care to avoid drying out. Ultimately, the choice of cut depends on personal preference and the desired outcome for your pot roast.
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Seasoning and searing the meat
Seasoning the Meat
The first step in creating a delicious pork pot roast is seasoning the meat generously. Start by patting the pork shoulder dry using paper towels. This step is crucial as it helps the seasonings stick to the meat. Next, rub the pork shoulder with vegetable oil, canola oil, or olive oil. You can also use a dry rub, which can be as simple as salt and pepper or a more complex blend of spices such as garlic powder, onion powder, chilli powder, paprika, coarse sea salt, ground pepper, cinnamon, and brown sugar. Another option is to use a mixture of thyme, sage, salt, and pepper, creating an earthy and aromatic flavour profile.
Searing the Meat
After seasoning, it's time to sear the meat. Heat a heavy Dutch oven or a large skillet over medium-high heat. Add a tablespoon or two of oil to the pan, ensuring it coats the surface evenly. Place the pork shoulder in the pan and sear it on all sides until it develops a deep brown crust. This step is crucial as it locks in the moisture, keeping the meat juicy and tender during the slow cooking process. The seared exterior also adds flavour to the dish, creating a fond—those delicious stuck-on bits—which form the basis of a rich and flavourful gravy.
Remember to sear the meat before placing it in the oven or slow cooker. This initial browning step helps develop complex flavours and ensures your pork pot roast is juicy and packed with flavour.
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Cooking the roast
After seasoning, sear the pork roast over medium-high heat to brown the exterior. This step helps to lock in moisture, keeping the meat juicy and tender. Next, place the pork roast in a Dutch oven or a crock pot. If using a crock pot, place the vegetables at the bottom, followed by the pork roast, and then pour in the liquid. Cover and cook on low heat for 6-8 hours, or until the meat is tender.
For oven cooking, preheat the oven to 350°F. Place the pork roast in a Dutch oven and add vegetables such as onions, carrots, potatoes, and mushrooms. Pour in a liquid such as apple juice, cider, or broth. Cover the Dutch oven and place it in the oven. Roast for 3-5 hours, or until the pork is fork-tender and reaches an internal temperature of 203°F (95°C). For a crispier exterior, leave the pork roast uncovered during the last 30 minutes of cooking.
The cooking time may vary depending on the size of the roast. As a general rule of thumb, cook the boneless pork loin roast at 350°F for about 20 minutes per pound. For a 4-pound roast, this would be about 1 hour and 20 minutes. If using a 3-pound pork shoulder, aim for 75-80 minutes until it reaches an internal temperature of 145°F.
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Making the gravy
Once you've removed the pork roast from the Dutch oven, place the pot on the stovetop over medium heat. In a small bowl, mix 2 tablespoons of cornstarch with 3 tablespoons of water until smooth. You can also use chicken broth instead of water to create more gravy. Add this mixture to the liquid in the pot, stirring and cooking until the gravy thickens, which should take around 5-10 minutes. For seasoning, add 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper, tasting and adjusting the seasoning as needed.
If you're using a slow cooker, the process is slightly different. The seared exterior of the meat will create a fond—stuck-on bits at the bottom of the skillet—which can be used to start a flavorful liquid that will eventually become the gravy. Simply add liquid to the crockpot and cook on low heat for 6-8 hours. The longer cooking time will allow the liquid to transform into a dreamy, silky gravy sauce.
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Serving suggestions
There are many ways to serve a pork pot roast. Here are some suggestions:
Vegetables
Pork pot roast is often served with vegetables such as carrots, potatoes, onions, peas, green beans, and baby carrots or regular carrots cut into large chunks. You can also serve it with roasted veggies and gravy.
Salads
A crisp summer salad with apple or pear slices pairs well with pork shoulder, which is quite rich and fatty. Another salad option includes walnuts, dried cranberries, feta cheese, and green onion. A warm Brussels sprout salad with hazelnuts and cranberries sweetened with maple syrup is another option.
Fruits
A light and easy grain salad with walnuts, green apple, and dried cherries is a perfect pairing for pork roast. You can also serve apples and onions as a side dish.
Potatoes
Mashed potatoes are a classic side dish for pork roast. You can add a twist to the traditional recipe by incorporating mushrooms, onions, and bacon. Sweet potatoes are also a great option, especially when roasted to perfection with a creamy center and a crisp surface.
Breads
Some people like to serve pork roast with homemade French bread or dinner rolls.
Gravy
You can make a quick pan gravy to go with your pork roast. Simply deglaze the pan with chicken broth and whisk together the gravy with butter, flour, and strained pan drippings.
Other suggestions
Other serving suggestions include pea risotto, broccoli, green beans and dinner rolls, sauerkraut, and corn tortillas with fresh salsa.
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Frequently asked questions
Pork shoulder (or Boston butt) is a popular choice as it's affordable and has enough fat to make the meat tender and flavourful. Pork loin is also a good option, but it cooks faster and doesn't need as much slow-roasting time as pork shoulder.
Preheat your oven to 350°F. You should cook your pork pot roast for about 20 minutes per pound. For example, a 4-pound roast needs about 1 hour and 20 minutes in the oven.
Depending on the size of your roast, it can take anywhere from 1 hour and 20 minutes to 3-5 hours. The pork is done when it's fork-tender and reaches an internal temperature of 203°F (95°C) or 145°F.
You'll need pork, vegetables (such as onions, carrots, potatoes, and celery), chicken or vegetable stock, and herbs (such as thyme, rosemary, and bay leaves). You can also add apple juice for a hint of sweetness.
