Braised Pork Roast With Sweet Potatoes
Updated Oct. 11, 2023
- Total Time
- 2 hours 10 minutes
- Prep Time
- 12 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1shoulder butt pork roast (boneless), about 3 pounds
- 2cups water
- 2tablespoons dark soy sauce
- ½teaspoon Tabasco sauce
- 2tablespoons red-wine or cider vinegar
- 2tablespoons honey
- 1teaspoon cumin
- 2pounds yams (about 4)
- 1pound onions (about 2 large)
- 6large cloves garlic, peeled
Nutritional analysis per serving (6 servings)
284 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 57 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 8 grams protein; 327 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the pork roast in a cast-iron or enamel casserole with a lid. Add the water, soy sauce, Tabasco, vinegar, honey and cumin. Bring to a boil, reduce the heat to very low and boil gently, covered, for 1 hour.
- Step 2
Meanwhile, peel the yams and cut into 1½-inch slices. Peel the onions and cut each into 4 to 6 pieces, depending on size. Preheat the oven to 375 degrees.
- Step 3
After the pork has cooked for 1 hour, add the yams, onions and garlic. Bring back to the boil and continue boiling, covered, on top of the stove for about 15 minutes. Uncover and place the casserole in the center of the oven. Cook for 45 minutes, turning the meat in the juices every 15 minutes. At the end of the cooking period, the juices should be dark and concentrated, the meat tender when pierced with a fork and the vegetables very soft.
- Step 4
Serve directly from the casserole, cutting the meat at the table.
Private Notes
Comments
This dish was very good. I made it with a pork roast that I'd brined for 24 hours and the meat was incredibly moist and tender. Next time I will use 3/4 of a cup LESS water; 2 cups seemed a bit too much.
A few technique tweaks/clarifications made this a fabulous meal for us that we will make again: 1. Presear. Don’t drain fat. 2. Yes, use actual Chinese dark soy sauce (excepting allergies/sensitivities). The thick stuff. 3. Keep lid cracked when cooking on stove. 4. Don’t let veg get caught under roast. 5. Remove roast and veg before finishing sauce. 6. Thicken sauce with slurry of 2 tbsp water and 1 tsp corn starch.
A few technique tweaks/clarifications made this a fabulous meal for us that we will make again: 1. Presear. Don’t drain fat. 2. Yes, use actual Chinese dark soy sauce (excepting allergies/sensitivities). The thick stuff. 3. Keep lid cracked when cooking on stove. 4. Don’t let veg get caught under roast. 5. Remove roast and veg before finishing sauce. 6. Thicken sauce with slurry of 2 tbsp water and 1 tsp corn starch.
This unfortunately had to use a bone in pork shoulder that was about twice the size because that’s all my store had. I doubled everything else. It was an extremely tight for in the Dutch oven. The yams and onions become nothing and the pork didn’t seem tender enough or it just wasn’t very good and so fatty. I ended up cutting the pork off the bone eventually and cooking it longer but it wasn’t what I wanted it to be. I failed lol.
Delicious but it is NOT gluten free and should not be advertised as such. Started to make this for a friend with celiac disease and after we added soy sauce we realized that you have to buy gluten free soy sauce to make it gluten free.
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