Ginger Pot Roast
Ingredients
- 4 lbs pork, picnic shoulder bone-in ⓘ
- 2 tablespoons vegetable oil
- 1 large onion, peeled and quartered ⓘ
- 4 garlic cloves, smashed ⓘ
- 2 tablespoons ginger, smashed
- 3 cinnnamon sticks ⓘ
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seed ⓘ
- 1 tablespoon fennel seed ⓘ
- 1/2 teaspoon cumin ⓘ
- 2 bay leaves ⓘ
- 2 (355 ml) bottles ginger beer ⓘ
- 1 -2 cup chicken stock ⓘ
- 2 tablespoons molasses ⓘ
- salt ⓘ
Instructions
- Preheat oven to 350°F.
- Season pork with salt.
- Heat vegetable oil in a large pot over high heat; sear pork on all sides, approximately 7-10 minutes.
- Remove pork, set aside.
- Add onion, garlic and ginger, cook over medium heat until lightly browned.
- Add all spices and toast until fragrant.
- Deglaze with ginger beer and chicken stock.
- Add molasses, bring up to a simmer.
- Add pork, cover pot with lid and place in oven.
- Braise until pork is tender, turning pork over half way through cooking, approximately 2 1/2 hours.
- Turn pork over half way through cooking.
- Once pork is tender, remove from pot.
- Remove fat cap, divide meat into 2 inch pieces and set aside.
- With a fine strainer, pour liquid into a large wide-based pot.
- Reduce braising liquid by 2/3 over high heat until thickened and will coat back of a spoon.
- Glaze pork in sauce before serving.
Nutrition & Diet Analysis (per serving)
932
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).