Pork Roast with Vegetables

Name: Pork Roast with Vegetables
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6
Cuisine: German
Ingredients: 1.5 kg pork shoulder; 8 slices white bread (crumbs if desired); 100 ml milk; 1 egg; 1 bunch parsley (chopped); 2 tbsp marjoram leaves; 4 onions; 4 Carrots; 2 Garlic cloves; 1 bunch spring onions; 2 parsley roots; 0.25 celery; 2 tbsp honey; 2 tbsp oil; Salt; pepper (ground); 0.5 l meat broth

Prep: 20min

| Servings: 6 | Cook: 1h 30min

Pork roast with vegetables is a recipe featuring fresh ingredients from the pork category. Try this and other recipes from Spoonsparrow!

Ingredients

1.5 kg pork shoulder
8 slices white bread (crumbs if desired)
100 ml milk
1 egg
1 bunch parsley (chopped)
2 tbsp marjoram leaves
4 onions
4 Carrots
2 Garlic cloves
1 bunch spring onions
2 parsley roots
0.25 celery
2 tbsp honey
2 tbsp oil
Salt
pepper (ground)
0.5 l meat broth

Instructions

1.
Wash pork shoulder, pat dry and cut a pocket lengthwise into the center.
2.
Cube white bread. Peel garlic and finely chop. Peel spring onions, parsley roots, carrots, onion and celery; quarter parsley roots lengthwise, halve onions and cut celery into large pieces.
3.
Gently mix white bread with warm milk, egg and herbs. If filling is too soft, add more crumbs. Season with salt and pepper and fill the pocket. Tie with kitchen twine.
4.
Sauté vegetables except spring onions in hot oil, then pour in broth. Salt and pepper pork; place skin side down on vegetables in broth. Braise in preheated oven at 120°C fan for 1 hour 30 minutes. Add spring onions 30 minutes before roasting. If liquid evaporates too much, add a little water. Finally brush crackling with honey and under preheated grill form crust for about 5 minutes. Taste sauce, remove twine and serve sliced pork.