Caramelized Pork Roast with garden vegetables. 

ec8c5-17934301_844382385701052_8267580700681568256_nThis dish is a great one for a day when you have some time on hand as it needs to simmer and cook in the deliciousness of all the wonderful ingredients until it is tender and succulent. It is one of my family’s favorites and is a true comfort food.

I start with a pork roast which is covered in pieces of lardons to ensure that the juices are kept in the meat as it simmers. You can also use a pork shoulder if you’d like. I season with my signature green seasoning: leeks, onions, thyme, garlic, and parsley. I also add some other seasoning to my marinade like soy and little Dijon mustard and of course salt and pepper. Allow to marinate for at least an hour before you start the cooking process.The longer the meat can be marinated in advance, the better the seasoning will penetrate the meat. Pierce the meat so that the marinade can penetrate the meat.

For braising and cooking, I prefer a deep heavy casserole with a cover. Heat the oil on high heat and add brown sugar to caramelize. Watch carefully as this starts slowly but then suddenly the caramelization process shifts gears and moves quickly into fourth! When the sugar is golden brown add the meat and brown well all sides.

Add the potatoes, carrots, sliced onions and celery. Sauté the vegetables until the onions become translucent. Add the red wine and water to allow the meat and vegetables to cook together. Add a bouquet garni of parsley, thyme, celery and rosemary. Also, add a whole hot pepper into the pot and cover. Let simmer for 20 minutes and remove the potatoes, carrots and hot pepper. Put aside so they do not get crushed.You will add these ingredients back later.

Add half a bottle of coke to the roast and cover pot. Cook on a low flame for about an hour. Check in 15-minute intervals and add a little water if liquid reduces too much as you need the delicious sauce to accompany the meal. Re-add the root vegetables you had taken out in the last 10 minutes of cooking. Taste for salt and seasoning and add if you feel it needs adjustment.

Remember to remove your seasoning bundle before serving. Slice the meat and serve the root vegetables alongside. I like to serve this with white rice and a green salad or spinach as accompaniments.


1 pork roast 4 lbs

4  medium potatoes, quartered

4  medium potatoes, quartered

4 carrots, large chunks

1 large onion, chopped

2 stalks of celery, chopped

2 sprigs of rosemary

1 scotch bonnet pepper, whole

1/4 cup red wine

For marinade:

1/8 cup soy sauce
1 tsp salt

1/2 tsp black pepper

1 tbsp Dijon mustard

4 cloves of garlic, crushed

3 tbsp green seasoning mix* ( ground leeks, garlic, parsley, thyme)

Caramel: 3 tbsp oil & 1/4 cup sugar

To simmer:1 cup Coca Cola  & 1 cup water
Cooking time should be calculated at 15 mins per pound of meat.

This feeds 6 people.
This will soon be one of your family’s favorite meals.

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