Pork Pot Roast

• servings: 6 servings
• active time: 15 minutes
• total time: 3 hours 45 minutes

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)

Directions

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.