Pork Shoulder Pot Roast with Winter Vegetables Recipe

Pork Shoulder Pot Roast with Winter Vegetables

• Level: Intermediate
• Yield: 6 to 8 servings
• Nutritional Analysis Per Serving (1 of 8 servings): Calories 1198, Total Fat 106 g, Saturated Fat 17 g, Carbohydrates 24 g, Dietary Fiber 6 g, Sugar 7 g, Protein 34 g, Cholesterol 120 mg, Sodium 1391 mg
• Total: 12 hr 30 min (includes salting and resting times)
• Active: 1 hr

Pork Shoulder:

• Kosher salt
• One 3- to 4-pound boneless pork shoulder
• 1/3 pound pancetta, cut into 1/4-inch-thick pieces
• 2 sprigs plus 6 leaves fresh sage
• 6 cloves garlic
• 2 carrots, peeled and cut into large dice
• 1 rutabaga, peeled and cut into large dice
• 1 turnip, peeled and cut into large dice
• 1 large yellow onion, quartered
• 2 tablespoons tomato paste
• 1 tablespoon miso paste
• 1 sprig fresh rosemary
• Two 12-ounce bottles dark beer, such as stout
• 2 cups chicken stock
• 1 tablespoon sherry vinegar
• Fresh mint, for garnish
• Fresh cilantro, for garnish

Fried Parsley:

• Neutral oil, for frying
• 1 cup fresh parsley leaves

Fried Onions:

• Neutral oil, for frying
• 1/4 cup all-purpose flour
• 1 teaspoon cayenne pepper
• 1 cup thinly sliced onion rings

Fried Capers:

• 1/2 cup drained capers
• Neutral oil, for frying

Cook Mode: Keep your screen awake while preparing this hearty winter dish.

1. For the pork shoulder: The day before, generously season the pork with kosher salt and refrigerate uncovered to infuse deep flavor.
2. Preheat oven to 300F. In a large Dutch oven over medium heat, cook pancetta and 6 sage leaves until crispy, about 5 minutes. Transfer to paper towels; reserve fat.
3. Brown pork shoulder in the fat on all sides, 5 minutes per side. Set aside.
4. Add garlic, carrots, rutabaga, turnip, and onion; cook until browned, 4 minutes. Stir in tomato paste, miso, rosemary, and sage sprigs; cook 1 minute. Add beer and stock; simmer. Return pork, pancetta, and sage. Cover and braise until fork-tender, 3 hours. Rest in liquid 30 minutes.
5. For fried parsley: Heat inch neutral oil to 350F. Fry parsley leaves until crispy, 1 minute. Drain on paper towels.
6. For fried onions: Heat inch oil to 350F. Dredge onion rings in flour-cayenne mix. Fry in batches until golden, 3-5 minutes. Drain.
7. For fried capers: Pat capers dry. Fry in inch cold oil over medium heat until crispy, 3-5 minutes. Drain.
8. Slice pork into 1-inch pieces on a platter. Stir sherry vinegar into braising liquid; pour over pork. Crown with crispy capers, onions, parsley, mint, and cilantro for a burst of texture and freshness.