Tender, juicy Balsamic Pork Pot Roast is full of flavor and a great use for a cheap cut of meat.
Since it's almost the first day of fall and I've been craving comfort foods I thought it was about time we make one of my favorites.
Balsamic Pork Pot Roast is so tender and flavorful the meat just falls apart.
Just like the beloved Beef Pot Roast but possibly a little better, the jury is still out on that but oh man is it good!
It's the perfect use for a cheap cut of pork like Pork Shoulder or Boston Butt.
I had purchased a whole Pork Shoulder awhile back because the price was right and only needed half to make Slow Cooked Bourbon Peach BBQ Pulled Pork.
I've patiently been waiting for the weather to cool to make this for you and I strongly suggest some Cloverleaf Dinner Rolls or French Bread Dinner Rolls for sopping up the gravy..
It was so good the family was fighting over leftovers to bring to school and work.
In the process they forgot about Mom and took all the gravy..
The story of motherhood.
The next time I'll make sure to hide some leftovers down in the back of the veggie draw, no one will ever think to look there!
Here's how to make this lusciously moist, flavorful Balsamic Pork Pot Roast:
Rub 1 teaspoon Sea Salt and 1 teaspoon Pepper all over a 3-4 pound Pork Shoulder or Boston Butt roast. Set aside.
In a large pot heat 1 tablespoon Olive Oil and 1 tablespoon Butter over medium-high heat until butter is melted. Add 16 ounces Peeled Pearl Onions.
Cook until onions are lightly brown on both sides and remove to a large bowl.
Add 8-10 peeled and cut Carrots to pan and cook until lightly brown on both sides.
Add 2 teaspoons freshly chopped Sage, 1 teaspoon Dried Thyme and 3 cloves minced Garlic. Cook until garlic is softened and fragrant. Add to onions and set aside.
Place pork roast fat side down and cook until brown.
Flip roast and brown other side.
In a medium sized bowl combine 3 tablespoon Brown Sugar, 1/2 cup Balsamic Vinegar, 2 cups Chicken Stock and 1 1/2 cups Water. Mix until sugar is dissolved.
Pour Balsamic mixture over roast. Add 5 stalks of sliced celery and browned veggies.
Cover and cook over low heat until pork is tender and easily falls apart when meat is pulled with a fork about 3-4 hours.
Slowly mix together 1/2 cup Cornstarch and 2/3 cup water until smooth and lump free.
Remove pork roast from pan and stir in cornstarch mixture to form gravy. Simmer mixture until thickened and no longer cloudy.
The perfect dinner for a lazy fall evening.
We love it served with mashed potatoes but cut potatoes could be added to the cooking veggies or the gravy would be wonderful over the top of egg noodles!
No matter what the side you serve it with it's guaranteed to please!
Balsamic Pork Pot Roast
Juicy, tender Balsamic Pork Roast is full of flavor and a great use for a cheap cut of pork.Prep time: PT15M
Cook time: PT4H0M
Total time: PT4H15M
Yield: 8 Servings
- 3 1/2 pounds Pork Shoulder Or Boston Butt Roast
- 1 teaspoon Sea Salt
- 1 teaspoon Pepper
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Butter
- 16 ounces Pearl Onions, Peeled
- 10 whole Peeled Carrots, Sliced
- 2 teaspoons Fresh Sage, Chopped
- 1 teaspoon Dried Thyme
- 3 cloves Garlic, Minced
- 5 stalks Celery, Sliced
- 3 tablespoons Brown Sugar
- 1/2 cup Balsamic Vinegar
- 2 cups Chicken Stock
- 1 1/2 cups Water
- 1/2 cup Corn Starch
- 2/3 cup Water
- Mashed Potatoes Or Cooked Egg Noodles For Serving
- Rub salt and pepper on both sides of pork roast and set aside.
- In a large pot with lid add olive oil and butter. Heat over medium-high heat until butter is melted. Add onions and cook until onions are lightly brown. Remove to a large bowl and set aside.
- Add carrots to pot and cook until carrots are lightly brown on both sides. Add sage, thyme and garlic. Cook until garlic is softened and fragrant less then a minute. Add carrot mixture to onions and set aside.
- Add Pork Roast fat side down to pan and cook until brown on both sides.
- In a medium sized bowl combine brown sugar, balsamic vinegar, chicken stock and water. Stir until sugar is dissolved and pour over the top of pork roast. Add celery and cooked carrot mixture to the pot.
- Cover and cook until pork easily pulls apart with a fork over low heat about 3-4 hours.
- Once pork is tender combine cornstarch and remaining 2/3 cup water to a small bowl and stir until lump free.
- Remove pork roast from pot and set aside. Slowly pour cornstarch mixture into pot and return to a simmer. Cook until thickened about 3-5 minutes.
- Serve gravy and veggies with roast over mashed potatoes or noodles.