Enjoying the Simple Pleasures of Life, While Living in a Complicated World

~Slow Roasted Pork Roast with Wine & Vegetables~

~Slow Roasted Pork Roast with Wine & Vegetables~

I made this delicious pork roast this weekend, and it’s one the easiest and most flavorful pork roasts you can create. While it’s roasting, it fills the house with the wonderful aroma’s of wine, roasting vegetables and garlic!

~Slow Roasted Pork Roast in Wine with Vegetables~

Kosher salt and freshly ground black pepper
1 5-pound. boneless pork shoulder roast
1 large yellow onion, cut into medium wedges
3 medium carrots, cut into quarter sticks
8 cloves garlic, peeled
1 1/2 cups dry white wine

Flour rub:
¼ cup of flour
2 teaspoons salt
2 teaspoons pepper

~Directions~

Rub the mixture all over the pork, lightly patting to remove an excess mixture on the meat. In a large frying pan over medium heat, coat the bottom with enough olive oil and when hot enough, brown all sides of the pork roast until lightly browned.

Pre-heat oven to 400 degrees. Position rack in the center of the oven.  In a large roasting pan, add the onion, carrots, garlic, wine, and 1 cup water to the roasting pan and place the roast (fat side up) on top of vegetables. Cover. Place roast in the oven and immediately turn down the heat to 325 degrees and roast, stirring the vegetables occasionally, until the pork is completely tender, about 2 ½ -3 hours.

Remove the pan from the oven, transfer the meat and vegetables to a serving platter, and tent loosely with foil. Let rest for 20 minutes. Skim the excess fat from the juices and serve the juices with the vegetables and meat.

 

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One response

  1. For the next day, here’s a meal to create with leftovers from the roast pork…

    Pork Roast & Vegetables over Rice

    Cook 2 cups of rice and set aside

    …In a large saute pan, over medium heat; melt 2 tablespoons butter and add 6 minced cloves of garlic and saute for about 1 minute, or just until the garlic turns golden brown. Add 1 1/2 -2 cups diced left over pork roast, juice from the roasted port and leftover vegetables (cut up) and sauted together until heated through. Add 1 teaspoon dried basil, 3/4 teaspoon salt and 1/2 teaspoon pepper. If you like additional heat, add 3/4 teaspoon red pepper flakes. Serve over rice and enjoy!
    Reply

    February 13, 2011 at 7:25 pm

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