Pork roast with herbs
A succulent joint of pork, slow-roasted with herbs and served with baby potatoes cooked in the meat juices.
70 K 3.8/5 (8 reviews)
4 hours 40 min.
Easy
16 people
8 IngredientsLast modified on: January 16th 2019
2 kgs pork meat
2 
300 g 
3 kgs 
Times for this recipe
Preparation: 30 min.
Cooking: 4 hours 10 min.
All in all: 4 hours 40 min.
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Step by step recipe
Stage 1 - 2 min.
Prepare 2 kgs pork meat by salting and peppering on both sides.
Choose one of the cheaper cuts, such as shoulder, on the bone. It doesn't matter if it is a bit fatty.
Choose one of the cheaper cuts, such as shoulder, on the bone. It doesn't matter if it is a bit fatty.
Stage 4 - 5 min.
Wash 3 kgs potatoes, a mix of "baby" potatoes here.
Stage 5 - 4 min.
Put everything in a roasting bag, seal and sit this in an ovenproof dish. Cook at 300°F (150°C) for 4 hours.
Stage 6 - 4 hours
After this time, take the meat out of the oven. It will have given off delicious juices. Turn the oven up to 360°F (180°C).
Stage 7 - 5 min.
Take the meat out of the bag. Remove and discard the bones.
You will see how tender the meat is as it can be simply pulled apart with a fork.
You will see how tender the meat is as it can be simply pulled apart with a fork.
Stage 8 - 2 min.
Take the potatoes out of the bag and transfer to the dish.
Stage 9 - 2 min.
Pour off and keep the cooking juices.
Stage 10 - 10 min.
Sit the meat on top of the potatoes and moisten with some of the cooking juices.
Put back in the oven for 10 minutes, just to heat everything through thoroughly.
Put back in the oven for 10 minutes, just to heat everything through thoroughly.
Stage 11
Serve either straight onto the table, or plated up.
Remarks
This cooking method can be used for other meats (beef, veal), still with cheaper cuts.
You can improve this recipe even further by browning the meat briefly on both sides in a frying pan before putting it in its roasting bag.
You can improve this recipe even further by browning the meat briefly on both sides in a frying pan before putting it in its roasting bag.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 580 RDI=230 % | 620 RDI=60 % | 380 RDI=60 % | 8,270 RDI=410 % | 34,620 RDI: 410 % |
| Per 100 g | 10 RDI=4 % | 10 RDI=1 % | 7 RDI=1 % | 160 RDI=8 % | 650 RDI: 8 % |
| Per person | 40 RDI=10 % | 40 RDI=4 % | 20 RDI=4 % | 520 RDI=30 % | 2,160 RDI: 30 % |
How much will it cost?
- For 16 people : 37.05 €
- Per person : 2.35 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potatoes
Like these other recipes: Roast in the bag pork with fondant vegetables., Alsatian-style salad, Super-green, super-thrifty soup, Leek and potato soup, Taos hotpot, ... See them all 83
Pork meat
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Shallot
Like these other recipes: Cream and herb dressing, Breton style shellfish and vegetable soup, Smoked tomato toast, Sauce Normande (for fish), Eggs with mayonnaise, ... See them all 202
Bayleaf
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