Pork Shoulder Pot Roast with Geoffrey Zakarian | Food Network

Geoffrey’s pork shoulder pot roast with winter vegetables is the definition of cozy comfort food.

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Get the recipe: https://www.foodnetwork.com/recipes/geoffrey-zakarian/pork-shoulder-pot-roast-with-winter-vegetables-8050390

Pork Shoulder Pot Roast with Winter Vegetables
Level: Intermediate
Total: 12 hr 30 min (includes salting and resting times)
Active: 1 hr
Yield: 6 to 8 servings


Pork Shoulder:
Kosher salt
One 3- to 4-pound boneless pork shoulder
1/3 pound pancetta, cut into 1/4-inch-thick pieces
2 sprigs plus 6 leaves fresh sage
6 cloves garlic
2 carrots, peeled and cut into large dice
1 rutabaga, peeled and cut into large dice
1 turnip, peeled and cut into large dice
1 large yellow onion, quartered
2 tablespoons tomato paste
1 tablespoon miso paste
1 sprig fresh rosemary
Two 12-ounce bottles dark beer, such as stout
2 cups chicken stock
1 tablespoon sherry vinegar
Fresh mint, for garnish
Fresh cilantro, for garnish

Fried Parsley:
Neutral oil, for frying
1 cup fresh parsley leaves

Fried Onions:
Neutral oil, for frying
1/4 cup all-purpose flour
1 teaspoon cayenne pepper
1 cup thinly sliced onion rings

Fried Capers:
1/2 cup drained capers
Neutral oil, for frying


For the pork shoulder: One day before cooking, liberally salt the pork shoulder and refrigerate uncovered.

When ready to cook, preheat the oven to 300 degrees F.

In a large Dutch oven over medium heat, cook the pancetta and 6 sage leaves over medium heat until the pancetta renders its fat and gets crispy, about 5 minutes. Using a slotted spoon, transfer the sage and pancetta to a plate lined with paper towels and set aside. Add the pork shoulder to the pancetta fat and brown the pork on all sides, about 5 minutes per side. Set aside.

Add the garlic, carrots, rutabaga, turnips and onion and cook until browned, about 4 minutes. Add the tomato paste, miso paste, rosemary sprigs and sage sprigs and cook for 1 minute more. Add the beer and chicken stock and bring to a simmer. Return the pork to the pan and add the reserved pancetta and sage. Cover and braise in the oven until fork-tender, about 3 1/2 hours. Allow the pork to rest for 30 minutes in the liquid.

For the fried parsley: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F. Add the parsley leaves and fry until crispy, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate.

For the fried onions: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F.

Mix together the flour and cayenne in a shallow bowl. Dredge the onions in the flour mixture, shaking off any excess. Fry in batches until browned, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.

For the fried capers: Pat the capers dry with a paper towel. Fill a small saucepan with 1/2 inch of oil. Add the capers to the cold oil and turn the heat to medium. Cook until the capers are fried and crispy, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.

Remove the pork from the liquid and transfer to a cutting board. Slice the pork into 1-inch-thick pieces and transfer to a serving platter.

Stir the vinegar into the braising liquid. Pour the sauce over the pork and top with the fried capers, fried onions, fried parsley, mint and cilantro.

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24 Replies to “Pork Shoulder Pot Roast with Geoffrey Zakarian | Food Network”

  1. Its not WHAT you know, its WHO you know. These people definitely know someone

    I can NOT belieb this horrible show is on TV
    This "show" and "co-hosts" are dull as a sack of pebbles and have chemistry of winestein's unwilling accomplices

  2. A chef should know better than to cook the hell out of vegetables. I braise pork shoulder with onions and celery, Ben I remove the vegetables when the pork is done as I like it. I discard the onions and celery cool but pork completely. Then when you slice it it holds together wonderfully. I reheat the braising liquid, then I add more onions and carrots and any other root vegetables I want. They are cooked fresh and are done to perfection. Not mushy.

  3. Love Food Network!!…. and Geoffrey, have your darling cohost with fork in hand waiting for her plate, tell me where she got that fabulous sweater (label will do πŸ€—) She’s adorable and this recipe is a winner!!
    Definitely will try it. πŸ˜˜πŸ‘
    P.S. cranky viewers need more love πŸ€¬πŸ’–

  4. So you would leave meat uncovered in your refrigerator for 24 hours??? Same people who say washing meat spreads bacteria. I think it! Gross! Also why was he wiping his nose after touching the meat? Even if he hadn’t touched it can you please use a towel??? Ewww and putting your dirty fingers in the sauce to pull out the string and touching the cooked meat with your dirty hands????

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