Coriander Pork Roast Recipe

Name: Coriander Pork Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt and freshly ground pepper; 1 1/2 teaspoons ground coriander; 1/2 teaspoon red pepper flakes; 1/4 cup torn fresh sage (about 14 leaves); 1 tablespoon fresh thyme; 1 teaspoon chopped fresh rosemary; 1 bay leaf, crumbled; 3 cloves garlic; 1 7 -pound bone-in pork picnic shoulder, skin removed; Juice of 2 oranges; Juice of 2 lemons; 1 cup low-sodium chicken broth; 1 pound baby potatoes; 1 rutabaga (about 1 1/4 pounds), peeled and cut into 3/4-inch pieces; 1 14 .5-ounce can diced fire-roasted tomatoes; 1 1/2 teaspoons sugar; 1 cup torn fresh mint

Servings: persons

Kosher salt and freshly ground pepper
1 1/2 teaspoons ground coriander
1/2 teaspoon red pepper flakes
1/4 cup torn fresh sage (about 14 leaves)
1 tablespoon fresh thyme
1 teaspoon chopped fresh rosemary
1 bay leaf, crumbled
3 cloves garlic
1 7 -pound bone-in pork picnic shoulder, skin removed
Juice of 2 oranges
Juice of 2 lemons
1 cup low-sodium chicken broth
1 pound baby potatoes
1 rutabaga (about 1 1/4 pounds), peeled and cut into 3/4-inch pieces
1 14 .5-ounce can diced fire-roasted tomatoes
1 1/2 teaspoons sugar
1 cup torn fresh mint

1
Combine 2 tablespoons salt, 1 teaspoon pepper, the coriander, red pepper flakes, sage, thyme, rosemary, bay leaf and garlic in a food processor and pulse to make a paste.
2
Pierce the pork all over with a paring knife, then rub with the spice paste.
3
Tie the roast with kitchen twine so it keeps its shape.
4
Transfer the meat to a 6-quart slow cooker.
5
Add the juice of 1 orange and 1 lemon along with the chicken broth, potatoes and rutabaga.
6
Cover and cook on high, 7 1/2 hours.
7
Transfer the meat to a cutting board; cover with foil and set aside.
8
Skim off the fat from the cooking liquid.
9
Add the tomatoes, sugar and the juice of the remaining orange and lemon to the slow cooker; cover and cook on high, 30 more minutes.
10
Stir in the mint just before serving.
11
Remove the twine from the pork and slice.
12
Serve with the vegetables and cooking liquid.
13
Photograph by Christopher Testani

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Kosher salt and freshly ground pepper, 1 1/2 teaspoons ground coriander, 1/2 teaspoon red pepper flakes, 1/4 cup torn fresh sage (about 14 leaves), and more.

Yes, Coriander Pork Roast falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coriander Pork Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions