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Tuesday 15 March 2016

Pork Shoulder Pot Roast : Delicious For Easter or Anytime

With Easter coming ever closer, perhaps it's time to do some forward planning. You may have family and friends visiting and are looking for a great one pot meal for everyone to enjoy, this could fit the bill. The original recipe idea does include baby potatoes, but for those who do not include potatoes in their menu plans just consider substituting them for swede or celeriac ... there are always good lower carb choices available. But it's the slow cooking that makes the pork in this one-pot roast truly tender.

Serves 4
1.4 kg boneless pork crackling shoulder joint
10 g fresh rosemary leaves, picked and roughly torn
4 garlic cloves, sliced
1 tsp coarse sea salt
1.5 tbsp olive oil
2 red onions, cut into wedges
2 tsp fennel seeds, lightly crushed
2 apples, peeled, cored and cut into wedges
500 ml original Somerset cider
1 bulb fennel, trimmed and cut into quarters
2 parsnips, peeled, halved lengthways and cut into large chunks
2 medium carrots, peeled, halved lengthways and cut into large chunks
2 bay leaves, fresh or dried
250 ml chicken stock, made with 1 chicken stock cube

(Optional - 500g baby potatoes)

1. Preheat the oven to 180ºC, fan 160ºC, gas 4. Score the skin of the pork with a sharp knife, then make about 15 small incisions in the sides of the meat and stuff each with some of the chopped rosemary and a slice of garlic. Rub the skin with half the sea salt.
2. Heat 1 tablespoon of the oil in a large lidded casserole over a medium heat. Add the onions and fennel seeds and cook for 5 minutes, until the onion is just softened and golden.
3. Add the apples, cider, fennel, parsnips, carrots, bay leaves and the remaining rosemary. Pour in the stock, bring to a bubble and let simmer for 1-2 minutes, until reduced slightly.
4. Sit the pork in the vegetables, then cover and cook in the oven for 45 minutes. Take the roast out of the oven. Scatter the remaining salt over the pork skin, pressing it in with the back of a metal spoon.

(5. Optional - If using potatoes - Increase the oven temperature to 220ºC, fan 200ºC, gas 7. Put the potatoes in a bowl and coat with the remaining oil. Add them to the casserole and return it to the oven, uncovered, for a further 45 minutes.)

6. Transfer the pork to a chopping board to carve. Serve 100g of pork per person along with pieces of the crackling and the vegetables, drizzled with a spoonful of the pan juice.

Cook's tip: for extra crispy crackling, move the pork joint to a baking tray on the top shelf of the oven for the final 20 minutes cooking time. Replace the lid on the casserole pot and move to the bottom shelf.

Original recipe idea from here

This Pot-Roast Loin of Pork with celeriac, shallots and pancetta recipe is lovely too, and only has three grams carb per serving, why not take a look here.

We try and bring a variety of recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


Jo said...

It looks delicious. Pork is so reasonable so it's on our menu often, I never cook a full joint this way though, I shall have to try it.

Jemma@athomewithjemma said...

Good Morning Jan,
It is ever so nice to meet you and I just wanted to say thank you for visiting me.
I did want to invite you to join us on Thoughts Of Home On Thursday, if you should ever want to participate.

Now, this roast with these herbs just must be so tasty and tender. My Mother was an excellent cook and prepared roasts along with her garden vegetables, so frequently.
I will keep this recipe as I am not quite the meat cooker my Mom was and I am always looking for new and healthy recipes.

Have a lovely day,

Anonymous said...

Pork or Chicken is popular at Eastertime. I agree with Jo it is so reasonably priced .

Jenny S

DeniseinVA said...

I know what we are having for our Easter dinner now. Thank you Jan for giving us such healthy and nutritious dishes.

Lowcarb team member said...

Pork is definitely a winner in our house.
Slow cooking it like this, just makes the meat so wonderfully tender - do give it a try.

All the best Jan

Lowcarb team member said...

A warm welcome to the low carb diabetic blog, and thank you for your kind invitation to participate in "Thoughts Of Home On Thursday".

Cooking the meat this way does make it almost extra tender so do give it a try out soon.

All the best Jan

Lowcarb team member said...

Yes I think Pork and Chicken are great family favourites, especially at Bank Holiday times like Easter.

All the best Jan

Lowcarb team member said...

So pleased I could help with this recipe suggestion ... now if I lived nearer, I may have been cheeky, and invited myself to lunch !!!

All the best Jan

Down by the sea said...

That looks a wonderful way to cook pork and a nice easy recipe when there are visitors around. Sarah x

Lowcarb team member said...

I love sharing recipe suggestions and using one pot can make clearing up a lot easier to!

All the best Jan

Judith @ Lavender Cottage said...

I love one pot meals and utilize my crockpot to make them. I'm hoping to have ham at Easter if I can find one of the spiral cut ones that are so delicious.

Mo said...


Red Rose Alley said...

Is there anything better than a pork roast? I may have this for Easter now. Thanks for the suggestion, Jan. This looks so good.


Debbie said...

I so enjoy one pot meals. I just did this with a chuck roast and it was amazing!!

Lowcarb team member said...

Crockpots are so good, I know many who have and use them on a regular basis.
I like your idea of ham at Easter, and hope that you can find the piece/joint that you want.

All the best Jan

Lowcarb team member said...

'Yum' ... a great word to describe this dish, many thanks.

All the best Jan

Lowcarb team member said...

Pork Roasts always seem to go down well with visitors ... hope you may enjoy this suggestion soon!

All the best Jan

Lowcarb team member said...

One pot meals are so good and I like the sound of your 'chuck roast' ...

All the best Jan