Be the first to This pork pot roast is enhanced with potatoes, carrots, acorn squash, apples, and spices for a hearty harvest meal. Fresh pumpkin may be substituted for the acorn squash.
Prep Time: 20 minutes
Cook Time: 1 hour, 45 minutes
Ingredients:
- One 3-1/2 pound pork shoulder roast
- 2 Tablespoons oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground sage
- 5 whole allspice berries
- Salt and freshly ground black pepper
- 1 cup chicken broth
- 1/2 cups water
- 1 whole bay leaf
- 1 medium acorn squash, cut in half lengthwise and seeded
- 6 small new potatoes, peeled
- 6 small carrots, peeled and cut into 2-inch pieces
- 1 large onion, cut into wedges
- 2 medium cooking apples, cut into wedges
- 2 teaspoons cider vinegar
- 1 package pork gravy mix
Preparation:
Heat oil in a heavy Dutch oven over medium heat. Brown the pork roast on all sides. Sprinkle with thyme, sage, salt, and pepper. Add chicken broth, water, allspice berries, and bay leaf. Simmer, covered, for 1 hour, turning twice during cooking.
Cut acorn squash cross-wise into 1-inch thick slices. Remove peel and cut into 1-inch cubes.
Add acorn squash, potatoes, carrots, and onions to the pork in the Dutch oven. Simmer for 25 minutes. Add apples and cook an additional 10 minutes.
Remove pork, vegetables, and apples to a platter and keep warm. Remove and discard allspice berries and bay leaf. Stir vinegar and gravy mix into the liquid in the pot. Heat, stirring constantly, for 1 minute until thickened.
Serve gravy with the meat and vegetables.
Yield: 6 to 8 servings
Cut acorn squash cross-wise into 1-inch thick slices. Remove peel and cut into 1-inch cubes.
Add acorn squash, potatoes, carrots, and onions to the pork in the Dutch oven. Simmer for 25 minutes. Add apples and cook an additional 10 minutes.
Remove pork, vegetables, and apples to a platter and keep warm. Remove and discard allspice berries and bay leaf. Stir vinegar and gravy mix into the liquid in the pot. Heat, stirring constantly, for 1 minute until thickened.
Serve gravy with the meat and vegetables.
Yield: 6 to 8 servings
