Braised Pork Roast

Braised Pork Roast

So, a pork butt is a lot of food. Usually at least two meals’ worth. But if you cook it in a particularly flavorful fashion, it can be hard to use the leftovers for other purposes. There are good ways to make lovely, savory pork roasts that aren’t so strongly flavored (or are strongly flavored in a less specific way), however, and this is one of them!

This is a simple preparation — it may not get raves, but it gives you flexible leftovers. A nice peppercorn sauce or beurre blanc will go a long way toward taking this from palatable to delicious. So will serving it alongside some meltingly sweet corn.

Braised Pork Roast

1-2 Tbsp. oil
3ish-lb. pork roast, bone-in
1 large onion, roughly chopped
1 head garlic, cloves smashed and peeled
1/2 c. white wine
2 c. chicken broth
water as needed
salt & pepper to taste

Preheat the oven to 325F.

Heat the oil in a large Dutch oven over medium heat. Dry the pork roast and season liberally. Plop the pork roast in the oil to begin browning and chop the onion. Brown all the sides and set the roast aside. Drop the onion in the fat that remains in the pan and stir it around a bit, then get to smashing and peeling the garlic. Chop the cloves roughly and add them as well. Keep stirring until the onion is soft and both the onion and garlic are taking on a golden color, then deglaze with the wine, scraping up delicious brown bits from the bottom of the pan. Nestle the pork back in among the aromatics and add the broth, as well as any water needed to reach about halfway up the roast. Bring it to a boil on the stove, put a cover on it, and move it to the oven.

Braise for 45 minutes with the fat cap up, then flip it over, recover, and return to the oven for another 45 minutes. After that, remove the cover and flip it again, so it finishes cooking with its lid off and the fatty side up. Serve and enjoy!


~ by iliadawry on 5 June 2013.

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