This was the perfect weekend dinner. All I did was throw a big piece of pork in the oven with some key flavors, and we ended up feasting on this glorious dish last night.
I did not put it in the oven in time to cook it at a slow braise for a long time, so, I cranked the heat and took my chances.
It came out tasting like I had left it cooking all day, with fall apart meat, syrupy, smoky broth, and sweet tasting vegetables.
This is a meal that would work if a whole crowd of people descend upon you. You can cook it in advance, add a few things like nice crusty bread, and a salad, then host a party where you actually attend!
Maybe something to think about with the various Holidays fast-approaching?
You will need: 3 tbs extra-virgin olive oil, 1 Pork Roast (I used the butt end, about 4 lbs), 2 medium onions, quartered, 2 cups fresh flat-leaf parsley, 2 or 3 medium carrots, thickly sliced, 1 tsp hot paprika, 1 tbs smoked paprika, 2 tsp coarse sea-salt, 1 tsp freshly cracked black pepper, 2 tbs all-purpose flour, 3 cups chicken broth OR 1 good quality chicken or veggie bouillon cube & 3 cups of water ( I used the cube & water)
1 – Season pork with salt and pepper. Put a large saute pan or heavy casserole on high heat and add oil. When it is very hot, sear the pork on all sides until browned. Transfer to a heavy casserole (or plate, if you used your casserole to sear, and will be using it to saute the veggies).
2 – Turn heat down to medium and add the onions and carrots to the oil (add more oil if necessary). Saute for about 6 minutes, then add the rosemary, and cook for another 2 minutes.
3 – Add the crumbled bouillon (if using), and paprika, and give everything a stir. Add the flour and stir until incorporated.
4 – Add the liquid and turn heat up and bring liquid to a slight bubble. Add the parsley. Turn off heat.
5 – Transfer the contents of the pan to the pork in the casserole dish (or add the pork to the liquid if you used your casserole for the entire operation). Place in oven for 1 1/2 hours. Take out of oven and let it sit for 15 minutes before removing meat to a cutting board.
To serve; slice meat and serve with lots of broth and veggies. you can also serve something along with it, such as rice, pasta, bread or salad greens.