Pork Cottage Roll
Experience the timeless appeal of a pork cottage roll. Brining the meat enhances its flavor and tenderness, while the slow-cooking process allows the flavors to meld together perfectly. This classic dish is a versatile and delicious option for any occasion.
Servings: 6
Calories: 520kcal
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.