Simmered Boston Pork Roast

Close up of pork chop with spices on wooden table.
Krit of Studio OMG / Getty Images
Ratings (11)
  • Total: 2 hrs 20 mins
  • Prep: 20 mins
  • Cook: 2 hrs
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
1058 Calories
67g Fat
27g Carbs
82g Protein
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Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 1058
% Daily Value*
Total Fat 67g 87%
Saturated Fat 28g 141%
Cholesterol 344mg 115%
Sodium 359mg 16%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 12%
Protein 82g
Calcium 137mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This braised Boston butt—or pork shoulder—makes a tasty dinner. The pork is cooked on the stovetop with potatoes, carrots, and seasonings. It's a satisfying one-pot meal.

Ingredients

  • 1 (about 4 pounds) pork shoulder roast
  • 2 tablespoons vegetable oil
  • 1 can (10 3/4 ounces) condensed cream of mushroom soup
  • 1/2 cup water
  • 1 cup chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • dash ground cayenne pepper
  • 1 bay leaf
  • 1 1/2 pounds potatoes, quartered
  • 4 medium carrots
  • 2 teaspoons Worcestershire sauce

Steps to Make It

  1. Trim excess fat from the outside of the pork roast.

  2. In a large Dutch oven over medium heat, heat the vegetable oil. Add the pork roast to the pan and sear on all sides. Pour off excess fat.

  3. Add the soup, water, onion, salt, pepper, and cayenne pepper to the roast in the pan. Add the bay leaf.

  4. Cover the pan, and simmer over low heat for 1 1/2 hours.

  5. Add the potatoes, carrots, and Worcestershire sauce to the pan. Cover and continue cooking for about 30 minutes, or until the vegetables are tender.

  6. Remove the bay leaf.

  7. Remove the roast and vegetables to a serving platter. Tent with foil and keep warm.

  8. Simmer the drippings to reduce slightly and serve with the roast.

Recipe Variations

  • Replace the condensed cream of mushroom soup with cream of celery soup.
  • Add 1 or 2 cups of diced rutabagas or turnips to the roast along with the carrots.