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.
Related Recipe: Slow Cooker Spiced Pork Shoulder
- 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
- 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.
- 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.
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