Are you craving a comforting, flavorful meal that's surprisingly easy to make? Look no further! This slow-cooked pork leg recipe is a delicious and healthy option perfect for a weeknight dinner or a weekend feast. Tender, juicy pork melts in your mouth, complemented by perfectly roasted root vegetables. It’s a complete meal packed with wholesome goodness, making it a fantastic addition to your repertoire of healthy meals and quick dinner ideas. This recipe is perfect for homemade cooking enthusiasts of all levels – even beginners can master this delicious dish!
Ingredients:
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For the Pork:
- 2 lbs bone-in pork leg (also known as pork shoulder or butt)
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup chicken broth
- 1/2 cup dry white wine (optional, can substitute with more broth)
- Salt and freshly ground black pepper to taste
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For the Roasted Vegetables:
- 1 lb carrots, peeled and chopped
- 1 lb parsnips, peeled and chopped
- 1 lb sweet potatoes, peeled and cubed
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
Instructions:
Preparing the Pork:
- Season the pork leg generously with salt and pepper.
- Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the pork leg on all sides until browned, about 3-4 minutes per side. This step helps develop a rich flavor.
- Remove the pork from the pot and set aside. Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic, thyme, and rosemary and cook for another minute until fragrant.
- Return the pork leg to the pot. Pour in the chicken broth and white wine (if using). Add the bay leaf.
- Bring the liquid to a simmer, then cover the pot tightly and transfer it to a preheated oven at 325°F (160°C).
Roasting the Vegetables:
- While the pork is braising, prepare the root vegetables. Toss the chopped carrots, parsnips, and sweet potatoes with 2 tbsp olive oil, salt, and pepper.
- Spread the vegetables in a single layer on a baking sheet.
- Roast alongside the pork for the last hour of cooking time, or until tender and slightly caramelized.
Finishing the Dish:
- The pork leg is done when it is fork-tender and easily shreds, typically after 3-4 hours of slow cooking. Use a meat thermometer to check for an internal temperature of 190°F (88°C).
- Remove the pork from the pot and let it rest for 10-15 minutes before shredding. Skim off any excess fat from the cooking liquid.
- Serve the shredded pork over the roasted root vegetables. You can thicken the cooking liquid for a delicious gravy to pour over the meal.
Tips and Variations:
- For extra flavor, add a few sprigs of fresh rosemary and thyme to the pot while braising the pork.
- Feel free to substitute other root vegetables like turnips or beets.
- If you don't have an oven-safe pot, you can brown the pork in a separate pan and then transfer it to a slow cooker or a regular pot on the stovetop for the braising process. Adjust cooking time accordingly. A slow cooker is perfect for this recipe as a healthy and easy option.
- For a spicier kick, add a pinch of red pepper flakes to the pork and vegetable seasonings.
- Leftovers can be stored in the refrigerator for up to 3 days and are even more flavorful the next day!
Nutritional Information (per serving, approximate):
This will vary depending on the exact ingredients and portion sizes. However, this recipe offers a good source of protein, fiber, and various vitamins and minerals from the root vegetables. A more precise calculation requires specific ingredient weights and a nutrition calculator.
This slow-cooked pork leg with roasted root vegetables is a truly satisfying and delicious meal – perfect for those looking for easy recipes, delicious dishes, and best recipes to enjoy at home. It’s a complete meal in itself, requiring minimal effort for maximum flavor. Enjoy!