Name: Pork Roast with Yellow Potatoes
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6 serving(s)
Ingredients: 1 shoulder pork roast, about 4.4 lbs (2 kg), with the bone and rind; 2 cloves garlic, thinly sliced; 1/4 cup (55 g) butter; 2 onions, thinly sliced; 1 tbsp (15 ml) dry mustard; 1 cup (250 ml) chicken broth or water; 8 Yukon Gold potatoes, peeled and halved or quartered

Ingredients

- 1 shoulder pork roast, about 4.4 lbs (2 kg), with the bone and rind
- 2 cloves garlic, thinly sliced
- 1/4 cup (55 g) butter
- 2 onions, thinly sliced  
- 1 tbsp (15 ml) dry mustard
- 1 cup (250 ml) chicken broth or water
- 8 Yukon Gold potatoes, peeled and halved or quartered

Preparation

- With the rack in the middle position, preheat the oven to 165 °C (325 °F).
- With the tip of a knife, make incisions in the roast and insert the garlic slices.
- In a large pan, preferably enameled cast iron, brown the roast in the butter. Season with salt and pepper. Set aside on a plate.
- In the same pan, brown the onions with the mustard. Season with salt and pepper. Add the broth and return the roast to the pan. Cover and bake for 3 hours and 30 minutes or until the meat falls easily off the bone. Keep the roast warm on a plate, covered with aluminum foil.
- In the same pan, bring the broth and potatoes to a boil. Cover and simmer for 30 minutes, stirring frequently, until the potatoes are tender. Add water, if needed.
- Serve the roast, cut into pieces, with the potatoes.

Pork Roast with Yellow Potatoes

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Red Enamelled Cast-Iron Dutch Oven