Pork Roast W/ Port and Veggies Recipe

Name: Pork Roast W/ Port and Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12-2 12 lbs pork shoulder; 1 tablespoon olive oil; 2 teaspoons salt; 2 teaspoons pepper; 1 teaspoon thyme; 1 teaspoon rosemary; 1 teaspoon sage; 2 medium potatoes, cut into bite sized pieces; 3 medium carrots, peeled and cut into bite sized pieces; 1 parsnip, peeled and cut into bite sized pieces; ½ cup port wine; 2 ½ cups water

Servings: persons

1 12-2 12 lbs pork shoulder
1 tablespoon olive oil
2 teaspoons salt
2 teaspoons pepper
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon sage
2 medium potatoes, cut into bite sized pieces
3 medium carrots, peeled and cut into bite sized pieces
1 parsnip, peeled and cut into bite sized pieces
½ cup port wine
2 ½ cups water

1
Preheat oven to 350.
2
In medium to large dutch oven, heat oil over medium high heat.
3
Rub pork shoulder with salt, pepper, thyme, rosemary, and sage.
4
Brown pork on all sides.
5
Once pork is browned, pour port and water into dutch oven, add potatoes, carrots, and parsnip.
6
Cover and bake in oven for 1 1/4 to 2 hours, until instant read thermometer reads between 160 and 170 degrees in center of pork shoulder.

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 12-2 12 lbs pork shoulder, 1 tablespoon olive oil, 2 teaspoons salt, 2 teaspoons pepper, and more.

Yes, Pork Roast W/ Port and Veggies falls under the Meat & Poultry 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.

Pork Roast W/ Port and Veggies

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