Pork Butt Roast With Vegetables Recipes

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INCREDIBLE BONELESS PORK ROAST WITH VEGETABLES



Incredible Boneless Pork Roast With Vegetables image

This is one of, if not the most delicious recipes Ive ever made. The flavor is so rich and incredible. It is not dry, although the cooking time may lead you to think differently. You can cut it with a fork, it is just so moist and tender.

Provided by IronChefNicole

Categories     Pork

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 -5 lbs boneless pork loin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon parsley
1 tablespoon rosemary (fresh or dried)
1 tablespoon seasoning salt
1 tablespoon extra virgin olive oil
1 teaspoon black pepper
10 fresh garlic cloves, Chopped
5 -6 yukon gold potatoes, quartered
8 -16 ounces baby carrots
1 large Spanish onion, quartered
1 (8 ounce) can beef broth (MUST BE BEEF!)

Steps:

  • 1. Place Pork Loin fat side down in a 9 x 13 pan and arrange vegetables around it.
  • 2. In a small bowl mix Garlic powder, onion powder, seasoned salt and black pepper until combined and rub it onto the pork (top only, not the bottom).
  • 3. Sprinkle the parsley on top, and then the garlic. Drizzle the olive oil over top of the pork. You can season the vegetables as well, I recommend to. Just sprinkle all of the same dry seasonings over top.
  • 4. Add beef broth from one of the corners of the pan, do not pour over pork. Place foil, slightly vented, over the pork, and fitting the pan. Cook it on 325 for 2 1/2 hours. Midway through rotate the pork so it it fat side up and replace the foil so it is covered again.
  • 5. After its done take the foil off and put the broiler on HIGH. Flip the pork again to meat side up and broil for 10 minutes. You will do this twice (meat side up, 10 mins, fat side up 10 mins, and then meat side up one last time for 10 mins.) For a total of 30 minutes You may need a few mins longer depending on your oven. Just look to see how browned its getting.
  • 6. Let meat rest for 30 minutes.
  • 7. Enjoy! The vegetables will have an incredible flavor and so will the meat.
  • **You may add more veggies but You'll probably have to go with a bigger pan size.
  • **If you'd really like to kick it up, make a roux and add PAN JUICES and some red wine and let it reduce, stirring often to make a nice gravy!

PORK POT ROAST WITH ROOT VEGETABLES



Pork Pot Roast with Root Vegetables image

Provided by Nancy Fuller

Categories     main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 12

One 3-pound boneless pork shoulder roast, fat trimmed, at room temperature
Kosher salt and freshly ground pepper
All-purpose flour, for dusting the roast
2 tablespoons olive oil
1/4 cup apple cider vinegar
5 shallots, cut into large pieces
4 stalks celery, chopped
3 big carrots, chopped
3 big parsnips, chopped
8 cloves garlic, smashed
2 cups chicken stock
Splash of bourbon

Steps:

  • Preheat the oven to 300 degrees F. Season the roast very generously with salt and pepper, and then dust lightly with the flour.
  • Put a Dutch oven over medium-high heat, and then add the olive oil. When the oil is hot, add the roast, and brown deeply on all sides, about 4 minutes per side.
  • Remove the roast to a platter. Stir in the vinegar, shallots, celery, carrots, parsnips and garlic, and then set the roast on top of the vegetables. Pour the chicken stock and bourbon around the meat, cover, and roast in the oven for 2 hours.
  • Transfer the roast to a cutting board. Spoon the vegetables and pan juices onto a large serving platter. Slice the roast, arrange the meat on top of the vegetables, and serve family style.

PORK SHOULDER POT ROAST WITH WINTER VEGETABLES



Pork Shoulder Pot Roast with Winter Vegetables image

Provided by Geoffrey Zakarian

Time 12h30m

Yield 6 to 8 servings

Number Of Ingredients 25

Kosher salt
One 3- to 4-pound boneless pork shoulder
1/3 pound pancetta, cut into 1/4-inch-thick pieces
2 sprigs plus 6 leaves fresh sage
6 cloves garlic
2 carrots, peeled and cut into large dice
1 rutabaga, peeled and cut into large dice
1 turnip, peeled and cut into large dice
1 large yellow onion, quartered
2 tablespoons tomato paste
1 tablespoon miso paste
1 sprig fresh rosemary
Two 12-ounce bottles dark beer, such as stout
2 cups chicken stock
1 tablespoon sherry vinegar
Fresh mint, for garnish
Fresh cilantro, for garnish
Neutral oil, for frying
1 cup fresh parsley leaves
Neutral oil, for frying
1/4 cup all-purpose flour
1 teaspoon cayenne pepper
1 cup thinly sliced onion rings
1/2 cup drained capers
Neutral oil, for frying

Steps:

  • For the pork shoulder: One day before cooking, liberally salt the pork shoulder and refrigerate uncovered.
  • When ready to cook, preheat the oven to 300 degrees F.
  • In a large Dutch oven over medium heat, cook the pancetta and 6 sage leaves over medium heat until the pancetta renders its fat and gets crispy, about 5 minutes. Using a slotted spoon, transfer the sage and pancetta to a plate lined with paper towels and set aside. Add the pork shoulder to the pancetta fat and brown the pork on all sides, about 5 minutes per side. Set aside.
  • Add the garlic, carrots, rutabaga, turnips and onion and cook until browned, about 4 minutes. Add the tomato paste, miso paste, rosemary sprigs and sage sprigs and cook for 1 minute more. Add the beer and chicken stock and bring to a simmer. Return the pork to the pan and add the reserved pancetta and sage. Cover and braise in the oven until fork-tender, about 3 1/2 hours. Allow the pork to rest for 30 minutes in the liquid.
  • For the fried parsley: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F. Add the parsley leaves and fry until crispy, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate.
  • For the fried onions: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F.
  • Mix together the flour and cayenne in a shallow bowl. Dredge the onions in the flour mixture, shaking off any excess. Fry in batches until browned, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
  • For the fried capers: Pat the capers dry with a paper towel. Fill a small saucepan with 1/2 inch of oil. Add the capers to the cold oil and turn the heat to medium. Cook until the capers are fried and crispy, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
  • Remove the pork from the liquid and transfer to a cutting board. Slice the pork into 1-inch-thick pieces and transfer to a serving platter.
  • Stir the vinegar into the braising liquid. Pour the sauce over the pork and top with the fried capers, fried onions, fried parsley, mint and cilantro.

PORK BUTT ROAST WITH VEGETABLES



Pork Butt Roast with Vegetables image

Very simple, yet tasty. The meat will melt in your mouth. Very little preparation. A must try.

Provided by Kat

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 4h20m

Yield 8

Number Of Ingredients 7

salt and pepper to taste
garlic powder to taste
6 pounds pork butt roast
2 onion, sliced
20 new potatoes, raw
16 carrots, peeled
2 cups mushrooms, halved

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large frying pan over medium high heat. Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat. Sear the meat on all sides until lightly brown. Transfer to a roasting pan.
  • Place onion slices over meat and in the roasting pan. Fill the pan 2/3 full of water. Cover and place in preheated oven for 3 hours. Add the potatoes and carrots; cover and cook 45 minutes. Add the mushrooms and cook another 15 minutes. Remove and let stand at least 10 minutes before serving.

Nutrition Facts : Calories 549.1 calories, Carbohydrate 46 g, Cholesterol 123.5 mg, Fat 20.9 g, Fiber 6.8 g, Protein 43.5 g, SaturatedFat 7.1 g, Sodium 277.2 mg, Sugar 8.5 g

BROWN SUGAR AND GARLIC-RUBBED ROAST PORK AND VEGETABLES



Brown Sugar and Garlic-Rubbed Roast Pork and Vegetables image

Brown sugar, garlic powder, and seasoned salt add great flavor to a roast pork loin. Vegetables share the pan and roast at the same time, so this is really a one-pan meal, ready in about an hour and forty-five minutes.

Provided by Bibi

Time 2h

Yield 8

Number Of Ingredients 8

1 (3.5 pound) boneless pork loin roast
2 tablespoons light brown sugar
1 tablespoon garlic powder
2 ½ teaspoons seasoned salt, divided
2 pounds russet potatoes, peeled and cut into bite-size cubes
2 pounds carrot, peeled and cut into 1/2-inch pieces
1 medium onion, cut into eighths
2 tablespoons extra-virgin olive oil, plus more for greasing

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly oil an open roasting pan and place a roasting rack inside the pan.
  • Pat the pork loin dry with paper towels.
  • Stir together brown sugar, garlic powder, and 1 1/2 teaspoons seasoned salt together in a small bowl. Rub brown sugar mixture on all sides of the pork loin. Place seasoned pork onto the rack, and center the rack inside the roasting pan.
  • Combine potatoes, carrots, and onion in a bowl. Add olive oil and remaining seasoned salt, and stir to coat vegetables evenly. Place seasoned vegetables in the roasting pan, around the rack with the pork.
  • Roast uncovered in the preheated oven until no longer pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Remove pork roast from oven, cover in foil, and allow to rest for about 10 minutes. To serve, slice across the grain in 1/2-inch slices. Serve warm with roasted vegetables.

Nutrition Facts : Calories 481.8 calories, Carbohydrate 37.1 g, Cholesterol 113.1 mg, Fat 16.8 g, Fiber 5 g, Protein 44.7 g, SaturatedFat 5.4 g, Sodium 444.1 mg, Sugar 10.2 g

OVEN-ROASTED PORK AND VEGETABLES



Oven-Roasted Pork and Vegetables image

Add just the right blend of dried herbs and simple roasted pork becomes truly extraordinary.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 9

3 tablespoons olive or vegetable oil
2 teaspoons dried rosemary leaves, crushed
1 teaspoon dried sage leaves, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
16 to 20 small red potatoes (about 2 lb), cut in half
6 to 8 medium carrots (about 1 lb), cut into 2-inch pieces
2 small onions, cut into wedges
2 pork tenderloins (about 3/4 lb each)

Steps:

  • Heat oven to 450°F. Generously spray 15x10x1-inch pan or shallow roasting pan with cooking spray.
  • In large bowl, mix oil, rosemary, sage, salt and pepper. Toss vegetables in mixture; remove with slotted spoon to pan (reserve remaining oil mixture). Bake vegetables 25 minutes. Stir vegetables and move to one side of pan. Roll pork in reserved oil mixture; place in pan.
  • Roast 30 to 35 minutes, stirring vegetables occasionally, until vegetables are tender, pork is no longer pink in center and meat thermometer inserted in center of pork reads 160°F.

Nutrition Facts : Calories 370, Carbohydrate 37 g, Cholesterol 70 mg, Fat 1/2, Fiber 6 g, Protein 29 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 6 g, TransFat 0 g

LEFTOVER PORK AND VEGETABLES



Leftover Pork and Vegetables image

When I buy pork roast that's too much for two people, I have this second-day dish in mind. It's a family favorite that doesn't taste like leftovers. -Shirley Tower, Southwick, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 12

1/3 cup chopped red onion
1/2 cup chopped sweet red or chopped green pepper
1 celery rib, chopped
1 tablespoon olive oil
1 cup cubed cooked pork (1/2-inch cubes)
3/4 cup frozen sliced carrots, thawed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup pork gravy
1/3 cup chicken broth
2 tablespoons soy sauce
1/8 teaspoon pepper
Hot cooked rice

Steps:

  • In a skillet, saute the onion, red pepper and celery in oil until crisp-tender. Add the pork, carrots, mushrooms, gravy, broth, soy sauce and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Serve over rice.

Nutrition Facts :

ROASTED PORK TENDERLOIN AND VEGETABLES



Roasted Pork Tenderloin and Vegetables image

There are no complicated steps to follow when preparing this roasted medley of tender pork and veggies. Just season with herbs, then pop in the oven for less than an hour. -Diane Martin, Brown Deer, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 9

2 pork tenderloins (3/4 pound each)
2 pounds red potatoes, quartered
1 pound carrots, halved and cut into 2-inch pieces
1 medium onion, cut into wedges
1 tablespoon olive oil
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables. , Bake, uncovered, 25-35 minutes or until a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.

Nutrition Facts : Calories 301 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 304mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

PORK BUTT ROAST WITH VEGETABLES RECIPE



Pork Butt Roast with Vegetables Recipe image

Whip up this easy pork butt roast to spice up ordinary dinners! Carrots, potatoes, and pork are perfectly cooked in the oven for a melt-in-your-mouth dish.

Provided by Steve Wright

Categories     Roast

Time 4h35m

Yield 8

Number Of Ingredients 7

to taste salt and pepper
to taste garlic powder
6 lbs pork butt roast
2 sliced onion
20 raw new potatoes
16 peeled carrots
2 cups halved mushrooms

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat a large frying pan over medium-high heat. Sprinkle the pork on all sides with salt, pepper, and garlic powder, then them rub into the meat.
  • Sear the meat on all sides until lightly brown. Transfer to a roasting pan.
  • Place the onion slices over meat and in the roasting pan. Fill the pan ⅔ full of water.
  • Cover and place in the oven for 3 hours. Add the potatoes and carrots, cover, then cook for 45 minutes. Add the mushrooms and cook for another 15 minutes.
  • Remove and let stand at least 10 minutes before serving.
  • Serve and enjoy.

Nutrition Facts : Carbohydrate 53.69g, Cholesterol 210.92mg, Fat 42.69g, Fiber 9.35g, Protein 65.80g, SaturatedFat 14.94g, ServingSize 8.00, Sodium 1,687.40mg, Sugar 0.00, UnsaturatedFat 17.75g

ROAST PORK AND VEGETABLES



Roast Pork and Vegetables image

Roasting the vegetables, along with the pork, brings out their natural sweetness; the meat is moist, tender, and full of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 8

3 medium baking potatoes, cut into 1-inch chunks
3 medium zucchini, cut into 1-inch-thick rounds
2 medium onions, halved and sliced 1/2-inch thick
8 garlic cloves, peeled and smashed
2 tablespoons plus 1 teaspoon olive oil
4 sprigs fresh rosemary
Coarse salt and ground pepper
2 1/4 pounds boneless center-cut pork loin, tied if desired

Steps:

  • Preheat oven to 450 degrees. On a large rimmed baking sheet, toss vegetables and garlic with 2 tablespoons oil, rosemary sprigs, 2 teaspoons salt, and 1/4 teaspoon pepper.
  • Rub pork with remaining teaspoon oil; season generously with salt and pepper. Place on top of vegetables.
  • Roast, tossing vegetables occasionally, until an instant-read thermometer inserted into pork registers 150 degrees, 35 to 40 minutes. Let pork rest 5 minutes. Slice thinly; serve with vegetables.

PORK BUTT ROAST WITH VEGETABLES RECIPE - (4/5)



Pork Butt Roast with Vegetables Recipe - (4/5) image

Provided by laneman

Number Of Ingredients 7

salt and pepper to taste
garlic powder to taste
6 pounds pork butt roast
2 onion, sliced
20 new potatoes, raw
16 carrots, peeled
2 cups mushrooms, halved

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Heat a large frying pan over medium high heat. Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat. Sear the meat on all sides until lightly brown. Transfer to a roasting pan. Place onion slices over meat and in the roasting pan. Fill the pan 2/3 full of water. Cover and place in preheated oven for 3 hours. Add the potatoes and carrots; cover and cook 45 minutes. Add the mushrooms and cook another 15 minutes. Remove and let stand at least 10 minutes before serving.

ROAST PORK WITH MUSTARD HERB COATING



Roast Pork With Mustard Herb Coating image

This recipe is based on one from Bon Appetit magazine. It is really delicious and makes the gravy taste terrific. The original recipe calls for a rib roast and cooking for 1 hour. I used pork butt roast and it took closer to 2 hours to cook. I also cut down the garlic a bit, but I think the 6 cloves called for would not be overpowering. I served as a regular roast dinner with mashed potatoes, gravy, apple sauce,and vegetables.

Provided by Paja9203

Categories     Pork

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

6 tablespoons coarse-grained Dijon mustard
6 large garlic cloves, minced
4 small bay leaves, finely crumbled
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh rosemary, chopped
1 (2 1/2 lb) boneless pork rib roast

Steps:

  • Preheat oven to 375°F.
  • Combine mustard, garlic, herbs, oil, and vinegar.
  • Season pork roast with salt and pepper.
  • Spread the mustard mixture over the whole roast.
  • Put the roast on a rack in a baking dish.
  • Roast about 1 hour (see note above) or until thermometer registers 150°F.
  • Put on a platter, cover with foil and let rest 15 minutes.

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