Mama's Stovetop Pork Roast

January 7, 2020
Slow-simmered on the stovetop until fork-tender, Mama's Stovetop Pork Roast is one of our family favorites.  In fact my husband loves it so much, it's the one meal he requested I learn from his Mama to make!
Mama's Stovetop Pork Roast Image ~ Slow-simmered on the stovetop until fork tender. With its great flavor & one-pot prep, it will quickly become a family favorite meal!

I'm very fortunate to have married a man who is nowhere close to being a picky eater.  Because seriously, I don't think I could handle cooking for a picky eater day-in and day-out.  
I absolutely love that my husband will try anything, never mutters a complaint about what's placed on the table, and rarely even makes special requests -- aside from the very occasional request for a classic pound cake or creamy no-bake chocolate eclair dessert.

But the one request he did  make when it comes to food? -- For me to learn how to make his Mama's Stovetop Pork Roast.

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. 
I, on the other hand, grew up in more of a casserole-loving home ... and to be honest, until fairly recently wasn't all that comfortable cooking up big cuts of meat.

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.  
His Mama, of course, was also more than willing to share her recipe and teach me how to make it like her.  And so this is how I have come to learn to cook up big ol' cuts of meat.  And guess what?  Some big ol' cuts of meat are really quite simple to cook!  

Like Mama's Stovetop Pork Roast, which is especially  simple to cook.
Mama's Stovetop Pork Roast with Fork-Tender Meat Image

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.  Add a bit of water, some onions, carrots, and celery, and a touch of white vinegar to the pot.
I typically use a bone-in pork shoulder blade roast, generously seasoned with salt and pepper.
The little bit of vinegar in the pot helps tenderize the meat as it cooks.  The vegetables give flavor to the cooking liquid, as well as serve as a little vegetable side alongside the meat.  They celery is generally too cooked and limp to serve, but the onions and carrots are tender and tasty!
How to Make Mama's Stovetop Pork Roast Image

Once the pot is loaded, simmer the pork roast on the stovetop for one hour per pound of meat.

Mama's Stovetop Pork Roast In Pot Image

The result?

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.

Mama's Stovetop Pork Roast on Serving Platter Image
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pork roast, how to cook pork roast, how to cook a pork roast on the stove
Main Dishes
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


  • 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


How to cook Mama's Stovetop Pork Roast

  1. 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.
  2. Add water, carrots, celery, onions, vinegar, sugar, and bay leaf. Cover and bring to a boil.
  3. 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.
Created using The Recipes Generator

You might also like these other tasty meat dishes:

Slow Cooker Apple Pork Loin

Baked Ham with Brown Sugar Glaze

Maple Crock Pot Ham Recipe

Corned Beef & Cabbage

New England Boiled Dinner

Mama's Stovetop Pork Roast ~ Slow-simmered on the stovetop until fork tender. With its great flavor & one-pot prep, it will quickly become a family favorite meal!


  1. That roast looks delicious, Tracey!

    1. Thank you so much, Lynn! It's one of our absolute favorites ... I swear my husband could eat it every day.

  2. Hi 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.

  3. 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

    1. I 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!

    2. I personally like to add about 3 medium sized potatoes and 2 turnips peeled and quartered. The flavor is delicious.

  4. Yum! 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:

  5. Sounds like the perfect Sunday dinner!
    Stopping by from Weekend Potluck

  6. This looks so good...thanks so much for sharing at AMAZE ME MONDAY!

  7. thank you for sharing this wonderful roast twist at the Thursday favorite things blog hop link party. Watch for your feature tomorrow. xo

  8. Your Pork Roast looks fantastic, great flavors! Hope you have a very special week and thanks so much for sharing with Full Plate Thursday.
    Miz Helen

  9. 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.

    Only 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.

    1. 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.

  10. Hey 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!

  11. Thank u for sharing. I am going to try out your recipe tomorrow.

  12. Looks delicious.....would a pork loin roast work with this recipe?

    1. I 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

  13. Did you trim the fat cap? How about making some deep slits in the roast and insert garlic cloves.

  14. Looks awesome and an apt sunday lunch ! thanks for joining us in Bloggers Pit Stop - Pit Stop Crew

  15. So delicious I can smell it cooking. Tracey, we will feature this post in the next Blogger's Pit Stop.

  16. Congratulations!
    Your 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

  17. 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.

  18. This comment has been removed by a blog administrator.

  19. I 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


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