Pork Pot Roast with Eggplant Aubergine
Succulent and hearty, this Pork Pot Roast with Eggplant Aubergine brings comforting flavors to your table with a gourmet twist. Perfectly seared pork shoulder is slow-roasted alongside tender eggplant, carrots, onions, and aromatic herbs like rosemary and thyme, all simmered in a rich broth infused with a hint of optional red wine. The caramelized tomato paste adds depth, while the eggplant’s velvety texture elevates the dish to restaurant-quality status. Whether you’re serving it for a cozy family dinner or a special gathering, this one-pot meal is a satisfying, flavor-packed centerpiece. With easy prep and only one pot to clean, this recipe balances convenience and elegance beautifully.
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Recipe Information
Ingredients
- 3 lbs Pork shoulder roast
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Paprika
- 3 tbsp Olive oil
- 1 large Yellow onion
- 4 cloves Garlic cloves
- 3 medium Carrots
- 2 stalks Celery stalks
- 2 medium Eggplants (aubergines)
- 2 tbsp Tomato paste
- 2 cups Beef or chicken broth
- 0.5 cup Red wine (optional)
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 2 leaves Bay leaves
- 1 tbsp All-purpose flour (optional, for thickening)
Instructions
Preheat your oven to 325°F (163°C).
Pat the pork shoulder dry with paper towels. Season it generously on all sides with salt, black pepper, and paprika.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the pork shoulder on all sides until well-browned, about 3-4 minutes per side. Remove the pork and set it aside.
Chop the yellow onion, garlic, carrots, and celery into bite-sized pieces. Dice the eggplants into medium cubes.
Reduce heat to medium. Add the remaining tablespoon of olive oil into the Dutch oven. Sauté the onion, garlic, carrots, and celery for about 5 minutes, or until softened.
Stir in the tomato paste and cook for 2 minutes, allowing the paste to caramelize slightly.
Add the eggplant cubes to the Dutch oven and stir to combine. Cook for another 5 minutes, allowing the eggplant to soften slightly.
Pour in the broth and red wine (if using) to deglaze the pan, scraping up any brown bits stuck on the bottom.
Return the seared pork shoulder to the Dutch oven. Nestle the rosemary sprigs, thyme sprigs, and bay leaves around the pork.
Bring the liquid to a simmer, then cover the Dutch oven with its lid and transfer it to the preheated oven.
Bake for 2.5 to 3 hours, or until the pork is tender and easily shreds with a fork. Check halfway to ensure there’s enough liquid, adding more broth if needed.
If a thicker sauce is desired, remove the pork onto a platter, then whisk 1 tablespoon of flour into the remaining liquid and simmer on the stovetop until thickened.
Discard the herb sprigs and bay leaves. Serve the pork pot roast hot, accompanied by the vegetables and sauce.
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1109 mg | 48% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 9.0 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1238 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
