Roast Pork for the Clay Cooker
Elevate your home-cooked meals with this exquisite Roast Pork for the Clay Cooker, a recipe that delivers tender, flavor-infused pork with minimal effort. Slow-cooked to perfection in a water-soaked clay cooker, a boneless pork shoulder is seasoned with aromatic garlic, fresh rosemary, and thyme before roasting atop a bed of hearty vegetables. Infused with the richness of chicken stock and a splash of dry white wine, the meat becomes irresistibly juicy and falls apart effortlessly. The clay cooker locks in moisture and enhances the flavors for restaurant-quality results right from your oven. Perfect for cozy family dinners or special occasions, this dish pairs beautifully with its roasted vegetable medley and a drizzle of savory pan juices. Indulge in the art of slow cooking with this rustic, comforting recipe!
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Recipe Information
Ingredients
- 4 pounds boneless pork shoulder
- 6 cloves garlic cloves
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 tablespoon coarse sea salt
- 1 teaspoon black pepper
- 1 large onion
- 2 carrot
- 2 celery stalk
- 1 cup chicken or vegetable stock
- 1 cup dry white wine
Instructions
Submerge the clay cooker (both the base and lid) in water and soak for at least 20 minutes to prevent cracking during cooking.
Preheat the oven to 375°F (190°C).
Peel and mince the garlic cloves. Rub the pork shoulder with olive oil, then season evenly with minced garlic, coarse sea salt, black pepper, and the needles from the rosemary and thyme sprigs.
Peel the onion and carrots, then chop them along with the celery stalks into large chunks. Spread these vegetables evenly across the bottom of the clay cooker as a flavorful bed for the pork.
Place the seasoned pork shoulder on top of the vegetable layer.
Pour the chicken or vegetable stock and the dry white wine over the pork and vegetables to add moisture and depth of flavor.
Cover the clay cooker with its water-soaked lid and place it in the oven. Bake for 2.5 to 3 hours, or until the pork is fully cooked (internal temperature of 190°F for tenderness) and easily pulls apart with a fork.
Remove the clay cooker from the oven and allow it to rest, covered, for 10-15 minutes to let the flavors meld and the juices redistribute.
Carefully shred the pork or slice it as desired, serving it with the roasted vegetables and pan juices for a complete meal.
Nutrition Facts
Calories |
5165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 392.2 g | 503% | |
| Saturated Fat | 131.6 g | 658% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 8091 mg | 352% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 16.5 g | ||
| Protein | 333.9 g | 668% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 6172 mg | 131% | |
*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.
