You are going to love this Pork Cottage Roll Recipe. Made from scratch using a pork shoulder roast, it’s soaked in a brine for several days before cooking on the stovetop!
I have always loved a pork cottage roll, but it wasn’t until several years ago that I tried making one myself. Now, sure, you can always go to the grocery store and find a cottage roll, but what’s the fun in that?
So, I decided to make my own brine and try making it from scratch!
You may notice this is not exactly the traditional method, but I think the flavor comes out pretty close.
Before we begin, I want to mention I used a bone-in pork shoulder for these pictures. Generally, I make it with a boneless pork shoulder butt, which is what is traditionally used.
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Why you will love this recipe
- The pork and vegetables are cooked in one dish for easy cleanup.
- Perfect for meal prep! Add your meat to the brine and let it go until you’re ready to cook.
- It’s a relatively easy recipe that could be served for dinner any night of the week!
- Leftovers are just as good the next day – if you are lucky enough to have any! (see my favorite tips below for enjoying leftover cottage roll)!
Related: If you like to dry brine, you may like this dry-brined salmon recipe next!
What goes into this recipe
- Pork Shoulder Roast: Generally, I prefer the boneless pork shoulder butt.
- Kosher Salt: A must-have for any brine.
- White Sugar: Just pure granulated sugar will do!
- Peppercorns: I love the peppery bite they add to the brine. They complement the savory notes of the pork perfectly.
- Whole Cloves: A warm, spicy, and slightly sweet spice that adds depth and complexity to the brine.
- Broth: Any broth will do; beef or chicken are my top two preferences.
- Potatoes: I almost always make this with new potatoes, but today, I actually used small russet potatoes cut in half and was quite happy with the way they turned out.
- Celery, carrots & onions: These are my favorite vegetables to add to this dish. Feel free to switch it up!
Variations
Broth substitution: If you don’t have any broth, substitute 6 cups of water, one teaspoon of salt, and a pinch of garlic, onion powder, cumin, and coriander. It will be delicious, I promise! Or make your own pork broth here.
Adding Cabbage: Cabbage goes excellent with this recipe. I mean, this is essentially the pork version of corned beef and cabbage, right?
Once the meat and vegetables are tender, remove them from the dutch oven and add a 1/2 a head of cabbage cut into large chunks and add it to the pot.
Bring it to a boil, and cook until the cabbage is soft. Serve immediately
Substitute the Meat: The beauty of this recipe is that you can turn other cheaper cuts of meat into tender morsels as well. It works great for dutch oven pork loin roasts, beef roasts, and game meats like, say, a venison roast.
Pork Cottage Roll Recipe
Step 1: Combine salt, sugar, peppercorns, and cloves with water in a large mixing bowl and stir until sugar and salt are dissolved.
Step 2: Place the pork shoulder roast in a gallon-sized zippered bag or airtight container and add the brine. Refrigerate for 4-5 days, flipping the bag daily to ensure even brining.
Step 3: Drain the liquid, remove any peppercorns or cloves from the roast, add it to a 7-quart Dutch oven with the broth, bring to a boil, then cover and simmer for 2 hours.
Step 4: After 2 hours, add the vegetables to the pot and continue simmering for an additional 45 minutes, or until the vegetables are tender and the meat is easily fork-tender.
Expert Tips
- If you don’t have time for the whole 5 days, consider just an overnight brine. Eight hours is enough to get that salty flavor, though it may not be as tender.
- Use an instant thermometer to ensure the meat has cooked through. Pork must be cooked to at least 145°F.
- Store leftovers in an airtight container for up to 4 days.
Cooking Leftovers
Now, I promised my favorite tips for leftovers, so here you are: leftovers can be tastier even than the original dish when you turn them into hash.
Add butter or oil to a cast iron skillet and place on medium to low heat.
When the butter is melted or oil heated, add in your leftover meat and vegetables.
Stir regularly, mixing everything together. You want the hash to brown nicely but not burn. It’s ready to serve when everything is heated through, with a good sprinkling of brown bits throughout.
Recipe FAQs
While you might find premade options in some specialty grocery stores or butcher shops, they’re not as common as other prepared foods. The beauty of making a cottage roll at home is the ability to customize the flavors, ensuring a truly personalized dish. By following the recipe provided, you can create a delicious, homemade cottage roll tailored to your preferences.
While a pork shoulder roast is ideal for a slow-cooked, tender cottage roll, you can also use a boneless pork loin roast. Keep in mind that a loin roast will cook faster, so adjust the cooking time accordingly.
Absolutely! Once the cottage roll has cooled completely, wrap it tightly in plastic wrap and aluminum foil. Store it in the freezer for up to 3 months. When ready to reheat, thaw it in the refrigerator overnight, then reheat in a low oven or in a pot of simmering broth.
While brining can add a salty flavor, the long, slow cooking process helps to balance the flavors. If you’re concerned about the saltiness, you can rinse the meat briefly after removing it from the brine before cooking. However, many people enjoy the salty, savory flavor that brining imparts.
Related Recipes
- Savory oxtail pho
- Pork neck bone soup
- Quick & easy green chili
- Braised pork loin roast
- American style goulash
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Pork Cottage Roll
Equipment
Ingredients
For the brine
- 6 cups water
- 1 cup kosher salt
- 3/4 cup white sugar
- 2 tablespoons peppercorns
- 6 whole cloves
- 3.5 lb pork shoulder roast approx
For the roast
- 6 cups broth beef or chicken
- 3 ribs of celery halved
- 4 carrots cut lengthwise and halved
- 1 onion halved, then quartered
- 5 small potatoes halved
Instructions
- Combine ingredients for the brine in a large mixing bowl until sugar and water are dissolved.
- Place the shoulder roast in a gallon ziplock bag and add the brine.
- Place the bag in a bowl (in case it leaks) and transfer it to the fridge for 4-5 days.
- Flip it over once each day.
- Drain the liquid and remove any peppercorns or cloves from the roast.
- Add the roast to a 7 qt dutch oven with the broth.
- Bring to a boil on the stovetop, then cover and reduce to a simmer for 2 hours.
- After 2 hours, add in the veggies and continue simmering for an additional 45 minutes. Veggies should be soft, and the meat should be fork-tender.
Notes
- Traditionally, this recipe is served with cabbage. To include cabbage, strain the meat and vegetables, then add half of a head of chopped cabbage and the broth back to the dutch oven. Bring it to a boil and cook until the cabbage is tender.
- If you don’t have time for the whole 5 days, consider just an overnight brine. Eight hours is enough to get that salty flavor, though it may not be as tender.
- Use an instant thermometer to ensure the meat has cooked through. Pork must be cooked to at least 145°F.
- Store leftovers in an airtight container for up to 4 days.