Pot roast pork with herbs and new carrots
Prep:
20 mins
Cook:
190 mins
This succulent pork roast with new carrots and herbs.
1½ kg piece rolled and tied pork shoulder
3 garlic cloves, 1 finely sliced, 2 bashed
Bunch of thyme
1 tbsp olive oil
25g butter
800g baby carrots, trimmed with stalks still attached
1 small onion, roughly chopped
Icing sugar, for sprinkling
Zest 1 orange, ½ pared into strips, ½ finely grated
150ml white wine
350ml chicken stock
Rosemary sprigs, as garnish (optional)
Preheat the oven to 180°C / 350°F / Gas mark 4.
Slice into the pork joint with a sharp knife then stuff them with garlic and some thyme, then season well with salt and pepper.
Heat oil and butter in a deep flameproof casserole dish and spend about 15 minutes browning the meat all over.
Remove the joint to a plate.
Cook the carrots, onion and icing sugar for 5 minutes until everything is slightly caramelised.
Lift out the carrots but leave everything else in.
Add the rest of the thyme, garlic and the pared orange zest.
Place the pork back in the dish and pour over the wine, then the stock.
Cover and cook in the oven for 1 hour.
Remove the dish from the oven, uncover, and scatter the carrots around the meat.
Return the dish to the oven for another hour uncovered.
Cook until the meat is very tender, then leave to cool slightly.
Serve with the juices from the dish and the tender carrots and sprigs of rosemary if using.
Serves
6
Preparation Time
20 minutes
Cooking Time
190 minutes
Main ingredients
Fruit, Alcohol, Pork, Vegetables, Sugar, Spice, Stock/Broth
Recipe Type
Dinner, Entertaining, Family Dinners
Level of Difficulty
Easy
