Pork Butt Roast with Vegetables

Ingredients and Weight:

• Pork butt roast: 4-5 lbs (1.8-2.3 kg)
• Carrots: 1 lb (450 g)
• Celery: 1 lb (450 g)
• Onions: 1 lb (450 g)
• Garlic: 10 cloves, minced
• Olive oil: 2 tablespoons
• Salt and black pepper: to taste
• Chicken broth: 2 cups
• Worcestershire sauce: 1/4 cup
• Dijon mustard: 1/4 cup

Preparation Time:

• 30 minutes

Cooking Time:

• 5-6 hours

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Preheat the oven to 325°F (163°C).
2. In a large roasting pan, combine the carrots, celery, onions, and garlic. Drizzle with olive oil and season with salt and pepper.
3. In a small bowl, whisk together the chicken broth, Worcestershire sauce, and Dijon mustard. Pour over the vegetables.
4. Season the pork butt roast with salt and pepper. Place it on top of the vegetables.
5. Roast for 5-6 hours, or until the pork is tender and the internal temperature reaches 145°F (63°C).
6. Remove from the oven and let rest for 15-20 minutes before slicing and serving.

Nutritional Information:

(Per 4-oz serving)

• Calories: 350
• Fat: 15 g
• Protein: 25 g
• Carbohydrates: 20 g

Dish Characteristics:

• Tender and juicy pork
• Flavorful roasted vegetables
• Savory and aromatic sauce
• Perfect for special occasions

User Comments:

• "This roast is a winner! The meat is so tender and flavorful, and the vegetables are packed with flavor."
• "I've tried many pork roasts, but this one takes the cake. It's the perfect combination of comfort and elegance."
• "The sauce is absolutely delicious. It adds a depth of flavor to both the pork and the vegetables."

Special Precautions and Tips:

• Use a meat thermometer to ensure the pork is cooked to the desired internal temperature.
• If the vegetables start to brown too much during roasting, cover the pan with foil.
• Serve the roast with mashed potatoes, roasted root vegetables, or a green salad for a complete meal.