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thick carved pork shoulder roast slices and one remaining compact roast piece on an ordinary serving platter with chunky yellow potatoes, orange carrots, celery and onion lightly coated in brown gravy, with no shredded pork, fresh herbs or garnish
Rachel Kim

Crockpot Pork Roast With Vegetables

A compact pork shoulder roast can be a carved dinner instead of pulled pork if you lift it carefully and keep the slices thick. Carrots, potatoes and celery cook in its juices underneath. Give the roast enough time for its connective tissue to soften, then use a broad spatula to move it to a board without pulling at the edges. The vegetables should hold their shape in a light gravy made from the skimmed cooking liquid. Cut across the grain after a short rest and serve large pieces; shredding the whole roast would turn this into a different meal from the one the vegetables are waiting for.
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Prep Time 25 minutes
Cook Time 8 hours 20 minutes
Total Time 8 hours 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 compact boneless pork shoulder roast about 3 lbs, excess outer fat trimmed
  • 1 tbsp neutral oil
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1 1/2 lbs Yukon Gold potatoes cut into 1 1/2-inch pieces
  • 1 lb carrots cut into 1 1/2-inch pieces
  • 2 celery stalks cut into 1-inch pieces
  • 1 medium yellow onion cut into wedges
  • 3 garlic cloves smashed
  • 1 cup low-sodium chicken broth
  • 1/2 tsp dried sage
  • 1 bay leaf
  • 1 tbsp cornstarch
  • 2 tbsp cold water

Method
 

  1. Pat roast dry, season with salt and pepper and brown in oil in a large skillet for 8 to 10 minutes, turning to color all sides.
  2. Put potatoes, carrots, celery, onion and garlic in a 6-quart slow cooker. Add broth, sage and bay leaf and place the roast on top.
  3. Cover and cook on low for 7 to 8 hours until vegetables and pork are fork-tender; pork must be at least 145°F and this shoulder roast will generally be about 190°F or higher when its connective tissue softens.
  4. Lift roast carefully with 2 broad utensils to a board and rest for 10 minutes. Transfer vegetables to a platter and discard bay leaf.
  5. Pour cooking liquid into a saucepan, skim fat and simmer for 5 minutes. Stir cornstarch mixed with cold water into the liquid and simmer for 2 minutes until lightly thickened.
  6. Carve pork across the grain into thick slices or large intact serving pieces rather than shredding. Serve with vegetables and a small spoonful of gravy over each portion.