Pork shoulder roast with potatoes and carrots in oven

How To Make Pork Butt Roast with Vegetables

Whip up this easy pork butt roast to spice up ordinary dinners! Carrots, potatoes, and pork are perfectly cooked in the oven for a melt-in-your-mouth dish.

Preparation: 35 minutes

Cooking: 4 hours

Total: 4 hours 35 minutes

1) Preheat your oven to 300 (I often do this at 250 degrees for an hour longer). In a mortar and pestle, crush together the peppercorns and rosemary until coarse but not finely ground.

2) Place the onions and parsley in the bottom of a roasting pan (use a roasting pan not much bigger than the roast) stab the roast in a few places, stuff a slice of garlic in each piece then sprinkle generously with salt, crushed peppercorns and rosemary and the dried oregano, drizzle a little oil on top and roast for about 5 to 6 hours or until really tender.

3) When the roast comes out, tent it with some foil and let it rest until your veggies are ready.

4) Increase the oven to 425 degrees, fill a large pot with some water, bring to a boil, add the potatoes and cook for 2 minutes, then drain and let them sit in the colander for about 5 minutes. Take a metal baking pan (for the potatoes) and pop it in the oven to get nice and hot.

5) Meanwhile, lay the asparagus and mushrooms on some baking sheets, drizzle some olive oil, season with some salt and granulated garlic and pop them in the oven.

6) Return the potatoes back in the large pot, toss with the oil, lemon, salt and oregano, retrieve the baking pan from the oven, add the potatoes in and pop them in along side the veggies to roast for about half an hour or until golden brown and really crispy. The veggies will only take about 20 minutes so keep an eye on them.

7) When ready to serve, take out the biggest platter you have, cover with some fresh arugula, then top with the sliced pork and veggies and serve!

NOTE: Search for �chimichurri� in the search tab and it the recipe including this sauce will come up, make it and serve it with the pork, it�s revolutionary!

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Dinner made simple thanks to this one pot PORK ROAST WITH VEGETABLES!

If you’re looking for a trusted, never-fail way to cook a pork roast, this is it! Our easy method and step-by-step guideline will turn you into an expert in no time. We especially like this pork roast with vegetables recipe because it really goes the distance and you’ll be able to serve 8 guests or more.

Here’s what you can expect when you prepare this PORK ROAST WITH VEGETABLES:

PORK SHOULDER

I always call my butcher in advance to trim and truss a choice cut of meat for this recipe. He removes most of the fat, but more importantly, he’s able to select a cut of meat closest to the four-pound mark. Pork shoulder recipes always promise tender morsels of meat and this one sure does deliver. For best results, always allow your roast to come to room temperature before you begin.

THE RUB & VEGETABLES

There’s a memorable flavour profile this rub brings out in both the roast and the vegetables. Rub your roast twenty-four hours in advance for even more delicious taste.

We make this recipe a lot but always consider which vegetables to use. Try it with carrots, parsnips, and potatoes, but then feel free to experiment with squash, cabbage, turnips and yellow beets. The combinations are endless but the results always impress.

IT ALL GOES TO POT

Using a covered roasting pot, often called a Dutch oven, is essential for the success of this recipe. I use a heavy-gauged, flat-bottomed pot and love the way the uniform bottom prevents any hot spots, cooking evenly throughout. I’ve also listed two Dutch oven options for you in the Amazon links below.

LEFTOVERS

In the rare case when you do have leftovers, try putting thin slices of pork onto your favourite healthy bread, then topping with horseradish or robust mustard. Fabulous!

In many ways, this PORK ROAST WITH VEGETABLES is a complete meal but there are a few additional things that go with it as well. Serve it with our CREAMY COLESLAW or our MASHED SWEET POTATOES. You can also echo the flavour of the apple used in this recipe by serving it with our simple APPLE SAUCE. Talk about a meal of comfort food – there it is!

An easy-to-prepare meal that receives top marks for both taste and presentation, this PORK ROAST WITH VEGETABLES is fabulous each and every time. Enjoy!

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Pork Roast With Vegetables

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Ingredients

• For the rub:
• 1 teaspoon kosher salt
• 2 teaspoons garlic powder
• 2 teaspoons fresh-cracked black pepper
• 1 tablespoon fresh thyme, chopped
• 3 large garlic cloves, finely chopped
• 1 tablespoon olive oil
• For the roast and vegetables:
• 1 4-pound pork shoulder, trimmed and trussed
• 2 large carrots, peeled and cut into 1-inch pieces
• 1 large parsnip, peeled and cut into 1-inch pieces
• 6 small white onions, like cipollini
• 6 medium-sized yellow potatoes, halved
• 3 bay leaves
• 1 Honeycrisp apple, quartered
• 1 250ml bottle alcoholic apple cider
• For presentation:
• A handful of microgreens, like radish or pea sprouts
• Gravy

Directions

1. About an hour before you’re ready to prepare this recipe, remove pork shoulder from refrigerator and bring to room temperature.
2. Place rack in middle position of oven and preheat to 325°F. Place salt, garlic powder, pepper, thyme and garlic into small bowl. Drizzle in olive oil and mix together to form a paste. Rub paste over pork shoulder.
3. Place bottom of a covered roasting pan onto stovetop and bring to temperature on medium-high heat. Add about 2 tablespoons of olive oil, and when the oil is shimmering, begin searing pork, about 3 minutes on each side.
4. Nestle vegetables, apple and bay leaf around the pork and pour the apple cider over the roast. Cover and place in oven. Roast for 2 1/2 hours, ladling pan juices over the roast and vegetables after every hour of cooking, and leave uncovered for the final 30 minutes.
5. Remove from oven and rest for 5 minutes before transferring to cutting board. Discard bay leaves and transfer vegetables to a service platter. Trim butcher’s string off roast and slice to desired thickness. Serve the meal family style or assemble on individual dinner plates. Garnish with a sprinkling of microgreens and gravy. Serve immediately.

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