Please fill in your e-mail address to be included in our newsletter.
You may opt out at any time.

close this box

cheap viagra at lowest price

Braised Pork Roast

by Tom Fleming

Listen to the Podcast

4 lb. pork shoulder roast

2 TBSP extra virgin olive oil

1 large onion, chopped into medium sized pieces

5 cloves garlic, peeled

1 1/2 cup chicken stock

1 TBSP fresh rosemary, chopped

1 TBSP fresh thyme, chopped

1 bay leaf

1 tsp. red chili flake (optional)

3 medium carrots, washed, peeled and rough chopped

2 ribs celery, washed and cut into 1 inch pieces

8 new potatoes, washed and cut in half

3 TBSP Dijon mustard

1 TBSP Worcestershire sauce

1 can chopped tomato

Salt and pepper to taste

In a large skillet, heat olive oil. Season pork roast with salt and pepper and sear in the skillet on all sides until golden brown.

Place browned pork in crock-pot. Add vegetables, herbs, mustard, Worcestershire and stock. Cook over low to medium heat for 6-8 hours. When finished, remove pork and allow to rest for 5 minutes. Slice and serve with vegetables and sauce.

Related Posts on

Share this post:
  • Facebook
  • MySpace
  • Google
  • Digg
  • LinkedIn
Email This Post
Print This Post

What Do You Think? Leave Us Your Comment.