Pork - Another White Meat

 

You can cook this simple pork roast on your stovetop and forget about turning on the oven.  However, this is a versatile recipe and if you prefer, complete the first few steps on your stovetop, and finish the last hour in your oven.   

It doesn’t take much to turn a simple piece of pork shoulder into a savory dinner.  I don’t have to tell you how easy this one is because, if you’re a regular reader, you already know all my recipes are easy.  Serve it with your favorite side dish.  We had it with parsley potatoes and spinach; and the gravy was delicious over for the potatoes. 

The shoulder cut of pork is quite tender.  You can choose one with or without a bone.  When cut into large chunks, it browns nicely on all sides and absorbs the wine and seasonings very well.  I prefer the cut with the bone because I think it has a lot more flavor than a loin.  I cut around the bone and add it to the pan.  It’s amazing how much flavor it brings to the dish.  Then remove the bone just before serving.

 

Stovetop Pork Roast

1 4-lb pork shoulder blade roast (or boneless)

1 large onion, chopped

4 cloves garlic, minced

1 12-oz can chicken stock

1 C white wine

1 C water

2 sprigs fresh sage, or 1 t dried

3 small sprigs fresh rosemary, or 1 t dried

4 T canola oil

Salt and pepper to taste

Cut the meat into three chunks.  In a large pan (with lid) heat 3 tablespoons of the oil.  Brown the pork on all sides.  Remove to a plate and set aside.  

Add the other tablespoon of oil to the pan, add the onion and garlic and sauté a couple of minutes until golden.  Add the wine, chicken stock, water and spices and scrape the pan to incorporate the bits into the liquid.  Bring to a simmer, return the pork to the pan and cover.  Cook for about an hour, or until the meat is tender when tested with a knife. 

To thicken the gravy, stir a little flour in some cold water and add it to the pan liquid.  Cook an additional 3 or 4 minutes until the gravy has uniformly thickened.  Add additional salt and pepper if necessary. 

Slice the pork, plate it and spoon some gravy over the top.  Serve with your favorite side dish.  Any leftovers make a great hot lunch, or forget the gravy and slice the pork for a sandwich. 

Enjoy!

© Pauline Boren 2009