Braised Pork and Onions

recipe portray

“An passe-usual pot roast recipe. Admire every pot roast, this one tastes even better made ahead and reheated. Drizzle the pan juices over potatoes. I derive a 1/2 recipe for the two of us and the leftovers derive a fab hot pork sandwich! If meat is now not properly marbeled, I suggest including 3/4 cup of water or pork broth to the pan initially.”

portray by Nimz_
portray by Nimz_

Prepared In:
2hrs 20mins



  • 2

    (2 lb) pork chuck, pot roasts (properly-marbled boneless 1 1/2 inches thick)

  • 2

    teaspoons floor allspice

  • 2

    teaspoons salt

  • 1

    teaspoon pepper

  • 1 12

    lbs onions, halved lengthwise, then thinly sliced lengthwise (6 cups)

  • 6

    good garlic cloves, finely chopped

  • 2

    tablespoons finely chopped original flat-leaf parsley


  • Save oven rack in center jam and preheat oven to 400°F.
  • Pat meat dry. Whisk collectively allspice, 2 teaspoons salt, and 1 teaspoon pepper in a tiny bowl and rub all over meat.
  • Spread half of onions and half of garlic in a 13- by 9-straggle roasting pan and put collectively meat on high. Spread closing onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, till meat is extraordinarily at ease, about 2 1/2 hours total.
  • Flee corpulent from pan juices. Gash meat across the grain and sprinkle with parsley. Abet with onions and pan juices.
  • enlighten:

  • Pork would perhaps per chance also additionally be braised 2 days ahead. Icy meat in juices, uncovered, then nick and relax in juices, covered. Reheat, covered, in a 350°F oven 30 to 40 minutes.

Questions & Replies

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  1. Toddler Kato

    This used to be a truly tasty roast beast. The meat used to be so at ease that we minimize it with our forks. The onions had been absolutley delicious. I loved the addition of the allspice to the pork, it gives a great flavour. I additionally didn’t comprise any pan drippings leftover nonetheless it didn’t topic, this meal used to be amazing, the completely roast pork sandwiches ever, thanks so grand for sharing Annacia.

  2. GaylaV

    Right here is a great technique to situation up a more cost-effective minimize of pork. I did aniticipate it being a chunk juicier nonetheless it used to be tasty. The pan drippings and onions had been exquisite though there wasn’t a host of drippings. There used to be ample for a chunk on high of our potatoes. If there had been extra drippings it would perhaps presumably presumably derive a out of the ordinary pork dip sandwich on day 2. I completely did a half recipe so perhaps I overcooked it by following the recipe as stated. Next time (and there will be a subsequent time) I will completely cook dinner it for 2 hours. I did utilize the allspice nonetheless decreased the amount which capacity that of I used to be in doubt if we want it. We loved the flavour very grand. Thanks for sharing this terrific recipe.

  3. Julie Bs Hive

    First time I utilize Jamaican allspice on a roast nonetheless it would perhaps per chance now not be the final. I left my onions quartered and served it with mashed and veggies. We appropriate about demolished a 3 pound roast leaving me appropriate a chunk to snack on the following day. TFS Made this for ZWT3

  4. CookingONTheSide

    Right here is unquestionably a 5-well-known person recipe! The roast came out so at ease you might presumably presumably presumably also indeed minimize it with completely a fork! There used to be hundreds of juice in the pan and I served that over the roast and mashed potatoes. I used to be scared to cook dinner the roasts at 400 levels which capacity that of I didn’t prefer it to derive too dry so I situation my oven at 375 levels and they had been performed in 2 1/2 hours. I wasn’t crazy in regards to the allspice seasoning taste so I judge I will omit that the following time. Thanks Annacia!

  5. Nimz_

    This used to be improbable with a out of the ordinary taste. Very, very at ease. You undoubtedly didn’t wish to minimize it with a knife it used to be that at ease. I made this precisely as directed in my good roasting pan. If there had been any juices at the underside they burned to a shadowy black. I had my roast on a rack inner the pan so it wasn’t plagued by it, nonetheless it obvious is going to be a multitude to tidy up. Invent now not know what came about. Would possibly per chance well turn the oven down a chunk and lift the rack in the oven up some. Ogle if that prevents the burning. But, a improbable tasting roast.

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