|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 12g||62%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||8%|
|Total Sugars 3g|
|Vitamin C 8mg||40%|
|*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.|
Braising is a classic way to make a tougher cut of pork such as the shoulder (also called pork butt, despite its location in the shoulder and not the rear of the pig), taste incredibly flavorful. It's a slow cooking process with liquid that helps the meat release its collagen and soften, resulting in a really tender, fall-off-the-bone dish. This is the cut that's typically used for pulled pork. A can of creamed condensed mushroom soup provides the flavor base for this roast.
This braised Boston butt—or pork shoulder—makes a tasty dinner. You can braise a pork shoulder in the oven, or in a slow cooker, but this is a pork roast on the stove, complete with potatoes, carrots, and seasonings. It's a satisfying one-pot meal that will make your house smell delicious. It doesn't take too long either, which is a bonus.
4 pounds pork shoulder roast
2 tablespoons vegetable oil
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup water
1 cup onion, chopped
1 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1 dash cayenne pepper
1 bay leaf
1 1/2 pounds potatoes, quartered
4 medium carrots
2 teaspoons Worcestershire sauce
Gather the ingredients.
Trim excess fat from the outside of the pork roast.
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.
Add the soup, water, onion, salt, pepper, and cayenne pepper to the roast in the pan. Add the bay leaf.
Cover the pan, and simmer over low heat for 1 1/2 hours.
Add the potatoes, carrots, and Worcestershire sauce to the pan. Cover and continue cooking for about 30 minutes, or until the vegetables are tender.
Remove the bay leaf.
Remove the roast and vegetables to a serving platter. Tent with foil and keep warm.
Simmer the drippings to reduce slightly and serve with the roast.
- Leftover pork roast is delicious on a sandwich, whether it's a long sub roll or some hearty rye or pumpernickel bread.
- Cook the pork fat side up, and the fat will produce natural basting juices as it cooks, adding even more moisture to the pan sauce.
How Do You Keep Pork Moist While Cooking?
Using salt works wonders, as it adds flavor but also helps keep the pork moist. Salty condiments will work, too, such as soy sauce or, as in this recipe, Worcestershire sauce.
- Replace the condensed cream of mushroom soup with cream of celery soup or cream of onion soup.
- Add 1 or 2 cups of diced rutabagas, parsnips, or turnips to the roast along with the carrots.
- Skip the cayenne altogether if you don't want a spicy roast, but use more ground black pepper or paprika.
- Add a couple of teaspoons of pork-friendly herbs such as parsley, thyme, and/or rosemary.
- If you have pork stock, you can use that instead of water.
How to Store and Freeze Leftover Boston Pork Roast
Leftovers of this pork roast will keep in the refrigerator in an airtight container for up to 5 days. Feel free to reheat in the microwave, on the stovetop, or directly in the oven (tented with foil) until completely hot.