Tender Braised Pork with Hearty Winter Vegetables and Crispy Garnishes
The chill of winter calls for a meal that feels like a warm embrace, and this Pork Shoulder Pot Roast delivers just that. Imagine the comforting aroma of herbs, slow-braised pork, and hearty winter vegetables filling your kitchen as snow softly falls outside. This dish is more than a meal; it’s a celebration of the season’s coziest moments, perfect for family gatherings or quiet evenings at home. With layers of flavors crafted through thoughtful preparation, each bite is tender, rich, and infused with a touch of indulgence. The fried garnishes—parsley, onions, and capers—add texture and brightness, making this roast an unforgettable centerpiece for your winter table.
Level: Intermediate
Total Time: 12 hr 30 min
(includes salting and resting times)
Active Time: 1 hr
Yield: 6 to 8 servings
Ingredients:
Pork Shoulder
Kosher salt
1 boneless pork shoulder (3-4 pounds)
1/3 pound pancetta, cut into 1/4-inch-thick pieces
2 sprigs fresh rosemary
2 sprigs fresh sage, plus 6 leaves
6 cloves garlic, peeled
2 carrots, peeled and diced
1 rutabaga, peeled and diced
1 turnip, peeled and diced
1 large yellow onion, quartered
2 tablespoons tomato paste
1 tablespoon miso paste
2 bottles (12 ounces each) dark beer (e.g., stout)
2 cups chicken stock
1 tablespoon sherry vinegar
Fresh mint and cilantro, for garnish
Fried Parsley
Neutral oil (for frying)
1 cup fresh parsley leaves
Fried Onions
Neutral oil (for frying)
1/4 cup all-purpose flour
1 teaspoon cayenne pepper
1 cup thinly sliced onion rings
Fried Capers
1/2 cup drained capers
Neutral oil (for frying)
Directions:
1 Prepare the Pork Shoulder (1 Day Ahead)
Generously season the pork shoulder with kosher salt and refrigerate uncovered overnight to enhance flavor.
2 Braise the Pork
Preheat oven to 300°F.
In a large Dutch oven, cook pancetta and sage leaves over medium heat until the fat renders and pancetta crisps (about 5 minutes). Remove and set aside.
Brown the pork in the rendered fat, turning to sear all sides (about 5 minutes per side). Remove and set aside.
Add garlic, carrots, rutabaga, turnip, and onion to the pot, cooking until lightly browned (about 4 minutes).
Stir in tomato paste, miso paste, rosemary, and sage sprigs. Cook for 1 minute.
Pour in beer and chicken stock, bringing the mixture to a simmer.
Return the pork, pancetta, and sage leaves to the pot. Cover and braise in the oven for 3 1/2 hours, until fork-tender. Let rest for 30 minutes in the liquid.
3 Prepare the Garnishes
Fried Parsley: Heat 1/2 inch of oil in a small saucepan to 350°F. Fry parsley leaves until crispy (about 1 minute). Drain on paper towels.
Fried Onions: Heat 1/2 inch of oil to 350°F. Dredge onion rings in flour mixed with cayenne. Fry in batches until golden (3-5 minutes). Drain on paper towels.
Fried Capers: Pat capers dry. Add to a cold saucepan with 1/2 inch of oil. Heat to medium, frying until crispy (3-5 minutes). Drain on paper towels.
4 Assemble and Serve
Remove the pork from the pot and slice into 1-inch-thick pieces.
Stir sherry vinegar into the braising liquid and pour over the pork slices.
Garnish with fried parsley, onions, and capers. Top with fresh mint and cilantro for a vibrant finish.
Expert Tips for a Perfect Pork Shoulder Pot Roast
Achieving the perfect pork shoulder pot roast starts with selecting the right cut of meat—look for a well-marbled boneless pork shoulder, as the fat ensures tenderness and flavor during the slow braise. For maximum flavor, don’t skip the overnight salting step; it helps season the meat deeply and enhances its natural juices. When browning the pork, take your time to develop a golden crust, which adds richness to the dish and builds layers of flavor in the braising liquid. Use a high-quality dark beer and chicken stock for the braising liquid; these ingredients provide a robust, balanced flavor profile, while the miso paste adds a touch of umami. Finally, let the pork rest in its liquid after braising—it allows the juices to redistribute, making every bite succulent and flavorful.
This recipe invites you to savor winter’s bounty with a symphony of flavors and textures, ensuring every forkful is worth the effort.
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