Braised Pork Roast with Parsleyed Potatoes Recipe
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
  • One 3-1/2 to 4 lb flat-cut pork butt roast. (I’ve never seen this before, if you can’t find it, use a Boston blade roast instead.)
  • 4 Tablespoons olive oil
  • 3 large onions, sliced
  • 6 cloves garlic, peeled
  • 1/2 cup sherry wine
  • 1/2 stick (4 Tablespoons) unsalted butter
  • 3 Tablespoons Italian Seasoning
  • 2-4 cups vegetable broth
  • 6-8 Yukon gold potatoes, cut in bite-sized pieces
  • 1/2 bunch parsley, rough chopped
  • 1 teaspoon corn starch
  • 1/2 cup cold water
  • Salt and Pepper to taste
  1. Preheat oven to 250 degrees F.
  2. Heat a dutch oven or large lidded cast iron casserole and 2 Tablespoons olive oil over medium flame until oil is nearly smoking. Salt entire roast well. Sear in dutch oven until well browned. (approximately 5 minutes per side.) Remove pork from pot and set to the side on a large plate.
  3. Reduce heat to medium-low. Add another 2 tbsp. olive oil to casserole. Add onions and salt well. Stir frequently until onions are just translucent. Add garlic and cook for an additional 4 minutes or until cloves have begun to brown around the edges.
  4. Turn heat to medium high and allow pan to heat. Remove pot from flame and add sherry. (Never add flammable liquids to a hot pan over an open flame!) Add butter and stir vigorously to dislodge any brown bits remaining on the bottom of pan. Reduce heat to low and simmer until liquid is reduced by 1/2.
  5. Add Italian Seasoning and about 10 grinds black pepper. Stir to combine. Return roast and any juices that have accumulated on plate to pot, nestling the roast down into the vegetables. Add enough vegetable stock to cover roast half way. cover and place in 250 degree oven for six to seven hours, or until pork falls off the bone when nudged.
  6. When the roast has finished cooking, boil 2 cups water in a large pot with a steamer basket. toss potatoes, parsley and a dash of salt and pepper together in a large bowl then place in steamer rack. Cover and steam potatoes for approximately 15 minutes or until a paring knife pierces potatoes with little or no resistance. Turn off heat and allow to sit uncovered while making gravy.
  7. Remove casserole from oven and carefully remove roast to a serving platter or large plate. Bring remaining juices to a boil over medium heat. Mix cornstarch with 1/2 cup very cold water. Add cornstarch to pan juices in increments, stirring as slurry is added. Continue until juices have formed a gravy of desired consistency. Remove from heat.
  8. To serve:
  9. Place a bed of potatoes in a bowl or high-edged pasta plate. Nestle 3-5 oz pork on top of potatoes and drizzle with gravy. Serve hot.
  10. Enjoy!
Recipe by Uncle Jerry's Kitchen at