My husband Mark grew up in a meat-and-potatoes household. His mom, whom he calls Mama, can easily whip up an amazing meal given just about any cut of meat and just the vegetables harvested from her garden.
Slow-simmered fork-tender pork roast with amazing flavor the whole family will love. All with one-pot prep, too.
Shortly after we were married, Mark asked me to learn to make stovetop pork roast just like his Mama makes. Having been one of his absolute favorite meals his entire growing-up and adult life, I was more than willing to take on the task.
Start this easy one-pot meal by simply browning a pork roast on all sides.
I typically use a bone-in pork shoulder blade roast, generously seasoned with salt and pepper.
Once the pot is loaded, simmer the pork roast on the stovetop for one hour per pound of meat.
Slow-simmered fork-tender pork roast with amazing flavor the whole family will love. All with one-pot prep, too.
So while my non-picky-eater husband makes few requests when it comes to food, learning to make his Mama's Stovetop Pork Roast is one of his few that I'm really glad he did make.
Because along with this simple meat-and-potatoes meal being one of his absolute favorites, it's now one of mine, too.
Check out these other tasty meat main dish recipes:
Yield: 10-12 servings
Mama's Stovetop Pork Roast
Pork roast is slow-simmered on the stovetop until fork-tender. With it's great flavor and one-pot prep, it will quickly become a family favorite meal!
prep time: 15 Mcook time: 5 hourtotal time: 5 H & 15 M
ingredients:
- 1 (4 to 5 lb.) pork roast {I typically use a bone-in pork shoulder blade roast}
- salt & pepper
- 2 T. canola or vegetable oil
- 2 c. water
- 4 medium-sized carrots, peeled & cut into 4-inch lengths
- 3 stalks celery, cut into 4-inch lengths
- 3 medium-sized onions, peeled & left whole
- 2 T. white vinegar
- 1/2 tsp. granulated sugar
- 1 bay leaf
instructions:
How to cook Mama's Stovetop Pork Roast
- Season pork roast on all sides with salt and pepper. Heat oil in a large pot or Dutch oven over medium to medium-high heat. Add pork roast and brown on all sides.
- Add water, carrots, celery, onions, vinegar, sugar, and bay leaf. Cover and bring to a boil.
- Reduce heat. Simmer, covered, for 1 hour per pound of meat {a 4 pound roast = simmer for 4 hours; a 5 pound roast = simmer for 5 hours, etc}. When ready to serve, place pork and vegetables on a serving platter and slice pork into thick slices.
That roast looks delicious, Tracey!
ReplyDeleteThank you so much, Lynn! It's one of our absolute favorites ... I swear my husband could eat it every day.
DeleteHi Tracey, wow you pork roast looks so good and yummy. I co-host a blog party on Monday's called Cooking and Crafting with J & J at Julie's Lifestyle. I would love to have you share this with us. Thanks.
ReplyDeleteJulie
You speak of this as a meat and potatoes meal. I would like to add potatoes. When do you think they should be added during the cooking time? Thanks
ReplyDeleteI would add potatoes in for the last 45 minutes to an hour of cooking time, Tim. They should be nice and tender {and flavorful!} in that time. Enjoy!
DeleteI personally like to add about 3 medium sized potatoes and 2 turnips peeled and quartered. The flavor is delicious.
DeleteYum! I love a good pork roast & this looks so delcious, Pinned :-) I would love for you to share this at the Sunday Fitness & Food Link-Up at: www.marathonsandmotivation.com
ReplyDeleteSounds like the perfect Sunday dinner!
ReplyDeleteStopping by from Weekend Potluck
This looks so good...thanks so much for sharing at AMAZE ME MONDAY!
ReplyDeleteBlessings,
Cindy
thank you for sharing this wonderful roast twist at the Thursday favorite things blog hop link party. Watch for your feature tomorrow. xo
ReplyDeleteYour Pork Roast looks fantastic, great flavors! Hope you have a very special week and thanks so much for sharing with Full Plate Thursday.
ReplyDeleteMiz Helen
OMG, this was SO AWESOME!!! Husband scarfed up second plate, something he rarely does. He just kept saying how delicious it was over and over. Said this was the best pork roast ever. Insisted on taking some for lunch tomorrow. I loved it, too. So succulent. Tender. Juicy Exquisite flavor.
ReplyDeleteOnly changes I made we're...cooked 6 lb shoulder. Brined for 12hrs 1st. Increased sugar to 2 tsp because husband likes it sweeter. Chopped onions. Added 3 small potatoes cut in large chunks. In last hour, removed all but 1 inch liquids, boiled in separate pan to reduce, then returned to roast.
Thank you so much for this awesome recipe! Almost forgot to mention, tried this because oven broke and couldn't find slow cooker. Now it has become our new favorite recipe for pork shoulder.
We're so glad you and your husband enjoyed this! Thank you so much for dropping back by to let us know. And those sound like some yummy changes.
DeleteHey I'm trying this out right now for my Sunday dinner, I'm really not the perfect cook but yours look so good I had to try it out!
ReplyDeleteThank u for sharing. I am going to try out your recipe tomorrow.
ReplyDeleteLooks delicious.....would a pork loin roast work with this recipe?
ReplyDeleteI believe you could but the cooking time would be way less. Pork loin would need to be removed at 145 degrees internal temp The Butt would come out at about 200 degrees internal
DeleteDid you trim the fat cap? How about making some deep slits in the roast and insert garlic cloves.
ReplyDeleteLooks awesome and an apt sunday lunch ! thanks for joining us in Bloggers Pit Stop - Pit Stop Crew
ReplyDeleteSo delicious I can smell it cooking. Tracey, we will feature this post in the next Blogger's Pit Stop.
ReplyDeleteKathleen
Congratulations!
ReplyDeleteYour post is featured on Full Plate Thursday,467 today! Thanks so much for sharing your talent with us and sure hope you come back again!
Miz Helen
I used to hesitate to cook big cuts of meat as well, Tracey, but as you say, it can be remarkably easy. Love family recipes like this! Thank you for being a part of the Hearth and Soul Link Party.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteI have been making stove top Pork Roast for over 50 years ...I too, sear the roast on all sides ..I add chicken broth, 2 sliced browned onions and the secret ingredient is CARAWAY SEEDS . Don't be stingy either, at least 3-4 teaspoons full (after all these years I just eyeball it) but the flavor it adds in incredible ... I strain the liquid after I remove the other items (in my case just carrots) The onions I mash down in the strainer along with all those caraway seeds so none will be found in the luscious gravy I make from that ..Matter of fact I have one cooking on my stove right now !! enjoy
ReplyDelete