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Recipes --> Main Courses --> Pork Pot Roast

Pork Pot Roast

How about a pork pot roast... we made this one up on Sunday and not only did it make a great Sunday dinner, we froze enough leftover pulled pork to make some great pork BBQ sandwiches.

In the cookbook we called it "Chardonnay Braised Pork with Root Vegetables"

Ingredients:

3 to 3 1/2 pound pork shoulder roast
2 cloves of garlic - minced
1 tablespoon rubbed sage
1 tablespoon dried rosemary - crushed (we used a mortar and pestle - what a great aroma...)
2 tablespoons olive oil
1 1/2 cups of dry white wine - an un-oaked chardonnay would work
1/4 cup of flour
salt
fresh ground pepper
whole bunch of fresh carrots - cut in large pieces (or use the ones that come in the bags like we did)
4 or 5 medium potatoes - each cut into 8 wedges
1 medium onion - cut into 8ths
just a little cornstarch

Preparation:

Stage One
Mix the sage and crushed rosemary together to create a rub that you can pat on to the roast along with fresh ground pepper and salt. Then dredge the roast in the flour coating all sides. Using a large Dutch oven, heat the olive oil and garlic over medium high heat on top of the stove. Then brown the roast on all sides, add the Chardonnay, cover and place in a 325 degree oven. Then, go watch a movie... it needs to bake for about 1 & 1/2 hours.

Stage Two
After 1 & 1/2 hours, remove the roast from the oven and add the onion, potatoes and carrots. Return to the oven and bake for an additional 1 & 1/2 hours. I would check it after an hour or so because of oven variation. What you are after here is a roast so tender that the bone falls out when you remove it from the pot.

Once it's done, remove the roast and vegetables to a serving platter and remove the juices from the pan, strain them and skim the fat. We used a fat separator, a pitcher with a very low spout that allows you to pour from the bottom. Heat the liquid in a small sauce pan and thicken with a little slurry made from corn starch and cold water. This makes great gravy...

Try serving this with a Côtes du Rhône; I have decided that God intended Grenache based wines to be paired with pork.