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Pot Roast Pork

  • 0 people already cooked this dish.
  • Total: 566min
    Preparation: 566min
  • Portions: 12
  • Difficulty: Intermediate


  • 4 lbs. Pork shoulder, rinsed in water with 2 tbsps vinegar
  • ¼ cup Vinegar
  • 2 large Onions, finely chopped
  • 4 stalks Chive / escallion, finely chopped
  • 2 tsps. Thyme, chopped
  • 1 tbsp.All spice / Pimento berries
  • 4 cloves Garlic, finely chopped
  • ¼ cup Vegetable oil
  • 4 pks MAGGI Season Up with ginger
  • 2 cups Water
  • 2 MAGGI Garlic Onion Cubes
  • 1 tbsp Hot pepper, chopped


  1. Place all fresh seasonings in a blender with the remaining vinegar, two tablespoon oil and Season Up with Ginger and blend until paste like.

  2. Pierce pork all over, pour seasoning over pork and massage seasoning into pork wound. Leave pork to marinate overnight

  3. In a Dutch pot, heat oil over medium/high heat, place pork in pot and allow to brown on all sides (careful not to burn).

  4. Set remaining seasoning aside.

  5. Reduce heat to low and cover pot.

  6. In another pot, pour the remaining seasoning from seasoned pork in two cups of water with Garlic Onion Cubes and hot pepper. Bring to a boil over medium heat for five minutes, then remove from heat.

  7. Add to pork and leave to simmer until sauce reduces and pork is tender

  8. Place pork on a platter, slice and serve.

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