Step-by-step instructions
- Preheat your oven to 160°C (320°F).
- In a large pot, heat some oil over medium-high heat. Brown the pork roast on all sides. This should take about 4-5 minutes—don’t rush it; the color means flavor!
- Remove the roast and set it aside on a plate.
- In the same pot, add chopped onions and minced garlic. Sauté until the onions are translucent, about 3-4 minutes.
- Toss in the diced carrots and potatoes, stirring occasionally for about 5 minutes to give them a head start on cooking.
- Return the pork roast to the pot. Season it with salt, pepper, or any herbs you desire, and then cover it with broth or water until fully submerged.
- Allow the mixture to come to a simmer. Then, cover and transfer the pot to your preheated oven.
- Braise for about 2 hours, or until the pork is fork-tender.
- Let the roast rest for a few minutes before slicing, and serve it alongside the vegetables.
Best ways to enjoy it
To serve this dish beautifully, slice the pork roast and arrange it nicely on a large platter. Surround it with the vibrant vegetables and spoon some of the cooking broth over the top for added flavor and moisture. Garnish with fresh herbs like parsley for a pop of color. Pair it with crusty bread to soak up the delicious sauce, or serve it with a side salad for a complete meal.
Keeping leftovers fresh
Storing your braised pork is simple. Allow leftovers to cool completely before transferring them to an airtight container. You can refrigerate the leftovers for up to 3 days. For extended freshness, freeze portions for up to 3 months. Remember to label your containers with the date, so you know how long they’ve been stored! When reheating, ensure that the pork is heated thoroughly to at least 74°C (165°F).
Pro chef tips
- For deeper flavor, consider marinating the pork roast overnight in your favorite spices and herbs.
- Don’t skip the browning step—it locks in flavors that will enhance the final dish.
- If you’re short on time, using a pressure cooker on low pressure for about 60-90 minutes can create a similar tender result.
Creative twists
Feel free to experiment with this recipe! Swap out carrots and potatoes for your favorite root vegetables or add a splash of wine to the braising liquid for extra depth. If you’re looking for a kick, toss in some chili flakes or smoked paprika for a unique twist.
Common questions
What is the best pork cut for braising?
The pork shoulder is ideal for braising because of its higher fat content, which helps keep the meat moist and flavorful. However, pork tenderloin can also be used for a leaner option, though it may require less cooking time.
Can I prepare this dish ahead of time?
Absolutely! You can prepare everything up to the point of braising in advance. Just let it cool, store it in the fridge, and braise it the next day. This dish tastes even better as the flavors meld together overnight.
How do I know when the pork is done?
The pork is perfectly cooked when it’s fork-tender and can easily be shredded. You can use a meat thermometer to check for an internal temperature of at least 70°C (160°F) for safety, but for tenderness, aim closer to 90°C (195°F).
