How to Boil a Roast of Pork

Pork roast is high in protein and low in fat, and it's because of the low fat content that it's difficult to cook a tender roast. Boiled pork roast is unique cooking method that covers the roast halfway with water and boils the meat in a tightly sealed pot or dutch oven. This helps to keep the meat moist throughout cooking, and is perfect for tougher grades of meat. Boiling a roast requires the same amount of time as traditional roasting, but is a guaranteed way to cook a juicy roast.

Things You'll Need

  • Dutch oven or large stockpot with a tight fitting lid
  • 4 lbs. of boneless pork roast
  • Knife
  • 1 onion
  • Carrots
  • 1 cup of mushrooms
  • 2 cloves of garlic
  • 2 tsp. fresh thyme leaves or 1 tsp. dried thyme
  • 2 bay leaves
  • 1 tsp. fresh sage or 1/2 tsp. of dried sage
  • Salt and pepper
  • 2 long serving forks

Instructions

  1. Trim the fat from the meat. Slice mushrooms, onions and carrots into larger pieces, as food will shrink during cooking.

  2. Place dutch oven or stock pot on the stove, then place the roast inside.

  3. Fill the pot with water until it reaches halfway up the side of the roast. Add vegetables and herbs, then cover with lid. Make sure the lid is on tight.

  4. Bring water to a boil, then reduce the heat and cook for about 1 hour and 15 minutes or internal temperature has reached 150 to 165 degrees Fahrenheit.

  5. Remove the meat with two long forks, and let set for 10 minutes. Slice the roast right before serving.

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