Irish Pork Roast with Roasted Root Vegetables

 

Irish Pork Roast with Roasted Root Vegetables

Warm up with this hearty Irish Pork Roast, slow cooked to perfection with tender root vegetables. It's a classic comfort food that's great for a chilly evening.

Servings: 2

Preparation Time: 30 minutes

Cooking Time: 1 hour 30 minutes

Total Time: 2 hours

Difficulty Level: Easy

Why You'll Love This Recipe?

·       Comforting: Slow-cooked pork and root vegetables make for a cozy, warming meal.

·       Flavorful: The pork is tender and juicy while the vegetables are caramelized and sweet.

·       Easy to make: Ideal for a weeknight dinner or special occasion.

INGREDIENTS

·       1 lb. pork shoulder or butt 

·       2 tbsp olive oil 

·       1 onion, chopped 

·       3 cloves garlic, minced 

·       2 carrots, peeled and chopped 

·       2 parsnips, peeled and chopped 

·       1 large potato, peeled and chopped 

·       1 tsp dried thyme 

·       Salt and pepper to taste 

Tools

·       Large Dutch oven or oven-safe pot 

·       Cutting board 

·       Measuring cups and spoons 

INSTRUCTIONS

1. Preheat the oven to 300°F (150°C).

2. Season the pork with salt, pepper, and thyme.

3. Heat olive oil in the Dutch oven over medium-high heat. Sear the pork until browned.

4. Add the chopped onion, garlic, carrots, parsnips, and potato to the pot.

5. Cover and roast in the oven for 1 hour 30 minutes or until the pork is tender.

Nutrition Facts (per serving)

v  Calories: 400 

v  Protein: 35g 

v  Fat: 20g 

v  Saturated Fat: 6g 

v  Cholesterol: 60mg 

v  Carbohydrates: 20g 

v  Fiber: 4g 

v  Sugar: 5g 

v  Sodium: 300mg 

Tips

·       Use your favorite root vegetables. You can try turnips, rutabaga, or sweet potatoes.

·       Make ahead. Roast the pork and vegetables in advance and reheat.

·       Serve with mashed potatoes, crusty bread, or roasted Brussels sprouts.

FAQs

1. Q: Can I use a different cut of pork?

A: Yes, you can use pork loin or tenderloin for a leaner option.

2. Q: How do I store leftovers?

A: Store them in an airtight container in the fridge for up to 3 days.

3. Q: Can I make this recipe in a slow cooker?

A: Yes, cook on low for 6-8 hours.

4. Q: What wine pairs well with this dish?

A: Try dry red wine like Cabernet Sauvignon or Merlot.