Pot roast was never going to be pretty. Boiling a lump of meat in a pot for hours on end creates something with little structural integrity, but huge flavour. The picture is an example of this. But let me break down what's going on here: Gorgeous, succulent pork shoulder, cooked for 6+ hours on a low heat with onions, garlic, sprigs of rosemary. All this meatiness infusing and cooking kumara, sweet potato and swede. My mouth is watering just writing this.
1kg Pork Shoulder, skin on
2 Orange Kumara
6 Medium Sized Potatoes, cut into large chunks
1/2 Large Swede, peeled and diced
3 Brown Onions, peeled and roughly chopped
1 Bulb of Garlic, peeled and crushed
2 Stalks of celery, finely sliced
2 Sprigs of Rosemary, tied to one bunch of Thyme (a bouquet!)
2 Cups of Pork Stock
1/4 Cup White Wine Vinegar
1/2 Large Swede, peeled/grated
White Wine Vinegar
In a large stock pot pour a lug of olive oil. Bring to a medium heat, and brown the pork roast all over. Once brown, add the onions, garlic and herb bouquet. Saute the onions, celery and garlic until soft. Make sure the pork is upright (the fat cap on top) then add the pork stock, and top up with water until only the fat is showing.
Lower the heat, cover. Simmer for 6 hours.
Don't walk away just yet! In a bowl, mix together the grated swede and carrot, then douse in 4 tablespoons of white wine vinegar, and mix through a couple of pinches of salt. Cover and put in the fridge.
After the six hours is up, put in the vegetables, cover again. Simmer until the vegetables are tender.
Uncover, then cook the liquid right down to a thick pasty sauce. Take out the vegetables and roast (the fat will probably fall apart). Salt and pepper the sauce to taste. Serve immediately with the sauce on the side, and some of the "sauer(swede)" salad!