Mama's Stovetop Pork Roast

Slow-simmered on the stovetop until fork-tender, Mama's Stovetop Pork Roast is one of our family favorites. In fact my husband loves it so much, it's the one meal he requested I learn from his Mama to make! CLICK HERE TO PIN FOR LATER

I'm very fortunate to have married a man who is nowhere close to being a picky eater. Because seriously, I don't think I could handle cooking for a picky eater day-in and day-out. I absolutely love that my husband will try anything, never mutters a complaint about what's placed on the table, and rarely even makes special requests -- aside from the very occasional request for a classic pound cake or creamy no-bake chocolate eclair dessert.
But the one request he did make when it comes to food? -- For me to learn how to make his Mama's Stovetop Pork Roast.
My husband Mark grew up in a meat-and-potatoes household. His mom, whom he calls Mama, can easily whip up an amazing meal given just about any cut of meat and just the vegetables harvested from her garden.

Slow-simmered fork-tender pork roast with amazing flavor the whole family will love. All with one-pot prep, too.

I, on the other hand, grew up in more of a casserole-loving home ... and to be honest, until fairly recently wasn't all that comfortable cooking up big cuts of meat.
Shortly after we were married, Mark asked me to learn to make stovetop pork roast just like his Mama makes. Having been one of his absolute favorite meals his entire growing-up and adult life, I was more than willing to take on the task. His Mama, of course, was also more than willing to share her recipe and teach me how to make it like her. And so this is how I have come to learn to cook up big ol' cuts of meat. And guess what? Some big ol' cuts of meat are really quite simple to cook!
Like Mama's Stovetop Pork Roast, which is especially simple to cook.

Start this easy one-pot meal by simply browning a pork roast on all sides. I typically use a bone-in pork shoulder blade roast, generously seasoned with salt and pepper. Add a bit of water, some onions, carrots, and celery, and a touch of white vinegar to the pot.

I typically use a bone-in pork shoulder blade roast, generously seasoned with salt and pepper.

The little bit of vinegar in the pot helps tenderize the meat as it cooks. The vegetables give flavor to the cooking liquid, as well as serve as a little vegetable side alongside the meat. They celery is generally too cooked and limp to serve, but the onions and carrots are tender and tasty!

Once the pot is loaded, simmer the pork roast on the stovetop for one hour per pound of meat.

The result?

Slow-simmered fork-tender pork roast with amazing flavor the whole family will love. All with one-pot prep, too.

So while my non-picky-eater husband makes few requests when it comes to food, learning to make his Mama's Stovetop Pork Roast is one of his few that I'm really glad he did make.

Because along with this simple meat-and-potatoes meal being one of his absolute favorites, it's now one of mine, too.

Thank you for stopping by . We'd love to have you back soon!

pork roast, how to cook pork roast, how to cook a pork roast on the stove

Main Dishes

Yield: 10-12 servings

Author: Tracey |

Mama's Stovetop Pork Roast

Pork roast is slow-simmered on the stovetop until fork-tender. With it's great flavor and one-pot prep, it will quickly become a family favorite meal!

prep time: 15 Mcook time: 5 hourtotal time: 5 H & 15 M

ingredients:

1 (4 to 5 lb.) pork roast {I typically use a bone-in pork shoulder blade roast}
salt & pepper
2 T. canola or vegetable oil
2 c. water
4 medium-sized carrots, peeled & cut into 4-inch lengths
3 stalks celery, cut into 4-inch lengths
3 medium-sized onions, peeled & left whole
2 T. white vinegar
1/2 tsp. granulated sugar
1 bay leaf

instructions:

How to cook Mama's Stovetop Pork Roast

Season pork roast on all sides with salt and pepper. Heat oil in a large pot or Dutch oven over medium to medium-high heat. Add pork roast and brown on all sides.
Add water, carrots, celery, onions, vinegar, sugar, and bay leaf. Cover and bring to a boil.
Reduce heat. Simmer, covered, for 1 hour per pound of meat {a 4 pound roast = simmer for 4 hours; a 5 pound roast = simmer for 5 hours, etc}. When ready to serve, place pork and vegetables on a serving platter and slice pork into thick slices.

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