Pork Pot Roast
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I absolutely love making this Pork Pot Roast when I’m in the mood for some hearty, comforting food that doesn’t require a lot of fuss. The rich flavors from the pork shoulder, combined with the savory vegetable stock, bay leaves, and a touch of thyme, make for a meal that’s both satisfying and delicious. It’s one of those recipes that fills the house with a mouthwatering aroma as it slowly roasts in the oven for several hours. After roasting, the pork becomes perfectly tender and juicy, ready to be shredded or sliced to perfection. Plus, making the gravy from the cooking juices adds that extra touch of comfort, turning the meal into a true feast. Whether it’s a cozy family dinner or a gathering with friends, this dish is always a hit!
Why You’ll Love Pork Pot Roast
- Hearty Comfort Food: This pork pot roast is the ultimate comfort food, with tender pork and savory vegetables simmered together in a rich broth.
- Easy Prep: With just 15 minutes of prep time, you can set it and forget it while it roasts to perfection.
- Mouthwatering Aroma: As it cooks, your kitchen will be filled with the delicious smell of roasting pork and herbs, making everyone’s mouth water.
- Delicious Gravy: The homemade gravy, made from the cooking juices, is a perfect finishing touch, adding extra flavor to each bite.
- Versatile Serving: Whether you slice or shred the pork, it’s perfect for a hearty dinner, and the leftovers are great for sandwiches or wraps.
Ingredients Needed To Make Pork Pot Roast
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Pork shoulder (or boneless pork butt)
- Vegetable stock (or chicken stock)
- Bay leaves
- Parsley
- Thyme leaves
- Kosher salt
- Black pepper
- Onion
- Celery
- Garlic powder
- Carrots
- Olive oil
- Water
- Cornstarch
How To Make Pork Pot Roast
- Prep the Pork: If there’s a fat cap on the pork, trim it but leave some fat for flavor. Preheat the oven to 325°F (163°C).
- Sear and Assemble: Heat olive oil in a large Dutch oven over medium heat. Sauté chopped onion and celery until soft, about 3-4 minutes. Add the pork roast and pour in the stock. Add bay leaves, parsley, thyme, salt, pepper, garlic powder, and carrots. Add water if needed to cover the roast.
- Cook the Roast: Cover the Dutch oven and place it in the oven. Roast for 3-5 hours, until the pork is fork-tender and reaches an internal temperature of 203°F (95°C).
- Make the Gravy: Remove the pork and vegetables from the Dutch oven. Place the pot on the stovetop over medium heat. In a small bowl, mix cornstarch with water and add it to the pot. Stir and cook until the gravy thickens, about 5-10 minutes. Season to taste.
- Serve: Slice or shred the pork and serve it with the vegetables and gravy. Enjoy!
Commonly Asked Questions
How do I know when the pork roast is done?
The pork roast is done when it is fork-tender and reaches an internal temperature of 203°F (95°C). You should be able to easily shred or pull apart the meat with a fork.
Can I use a different cut of pork?
Yes, you can use a different cut like pork butt if you prefer. The cooking time might vary slightly, so make sure the meat is tender before removing it.
What if I don’t have vegetable stock?
If you don’t have vegetable stock, chicken stock works perfectly fine as a substitute. It will still provide a rich and flavorful base for the roast.
How do I store leftovers?
Store any leftover pork roast and vegetables in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze them for up to 3 months.
Can I make the gravy ahead of time?
You can prepare the gravy ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently on the stovetop, adding a little water if needed to reach the desired consistency.
How do I reheat the pork roast?
To reheat the pork roast, place it in a covered dish in the oven at 325°F (163°C) until warmed through. You can also reheat it in a microwave, but the oven helps retain better texture.
Can I add other vegetables?
Absolutely! Feel free to add vegetables like potatoes or parsnips to the Dutch oven. Just make sure they are cut into similar sizes for even cooking.
How can I make the roast spicier?
If you prefer a spicier roast, you can add a pinch of red pepper flakes or a dash of hot sauce to the seasoning mix. Adjust to taste and enjoy a bit of extra kick!
Pork Pot Roast
Equipment
- sharp knife
- Measuring spoons
Video
Ingredients
For the Roast:
- 2 teaspoons olive oil
- 1 large onion (chopped)
- 2 celery stalks (rough chopped)
- 3-4 pound pork shoulder (or boneless pork butt)
- 32 ounces vegetable stock or chicken stock
- 2 bay leaves
- 2 tablespoons parsley
- 1 1/2 teaspoons thyme leaves
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 cups rough chopped carrots
- 1-2 cups water (as needed)
For the Gravy:
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Preheat the oven to 325°F (163°C). If the pork has a fat cap, remove it, leaving a little fat for flavor.
Cook the Pork Roast:
- Place a large Dutch oven over medium heat. Add 2 teaspoons of olive oil.
- Sauté the chopped onion and celery until softened, about 3-4 minutes.
- Add the pork roast to the Dutch oven.
- Pour in the vegetable (or chicken) stock. Add the bay leaves, parsley, thyme, kosher salt, black pepper, garlic powder, and carrots.
- Ensure the liquid level is approximately the same height as the pork roast. Add 1-2 cups of water if necessary. Cover and place in the oven.
- Roast for 3-5 hours, depending on the size and type of the pork. The roast is done when fork-tender, with an internal temperature of 203°F (95°C).
- Once done, remove the pork roast and vegetables from the Dutch oven. Place the pot back on medium heat on the stovetop.
Make the Gravy:
- In a small bowl, mix the cornstarch and water until smooth.
- Add this mixture to the liquid in the pot, along with 1/4 teaspoon each of kosher salt and black pepper.
- Whisk continuously until the gravy thickens, which can take 5-10 minutes. Taste and adjust seasoning if needed.
Serve:
- Slice or shred the pork roast, and serve with the vegetables and gravy.
Notes
- Leftover pork roast can be refrigerated in an airtight container for 3-4 days. It can also be frozen for up to 3 months.
- Reheat pork roast in a covered dish in a 325°F oven until warmed through.
Nutrition
This pork pot roast has quickly become a family favorite around here. The combination of tender pork, flavorful vegetables, and rich gravy always hits the spot. Plus, it’s one of those comforting meals that seems to get better as leftovers. Give it a try—you won’t be disappointed!
Oh wow this was so tender! Amazing!
This recipe is fantastic for a tasty, low effort prep! The combination of all the seasonings make for an incredible gravy over mashed potatoes!
I made this for our Saturday night dinner. My husband LOVED it! Delicious! Thank you for this great recipe.