Pork Shoulder Roast with Market Vegetables and Mustard Pan Sauce

This richly-flavored and nutritious pork dish is easy to prepare and uses just one oven-safe pan.


  • 3 lbs pork shoulder roast
  • 1 Tbsp salt (kosher salt is best)
  • 2 tsp ground black pepper
  • 2 tsp ground fennel seed (optional)
  • 1 bay leaf
  • 4 sprigs of fresh thyme (optional)
  • 3 carrots, medium, peeled and cut into 1 inch pieces
  • 2 small onions, peeled and cut into 8 pieces each
  • 2 cloves garlic, minced, grated or put thru garlic press
  • ½ cup water
  • 1 Tbsp Dijon mustard


  1. Season pork with salt, pepper and fennel.
  2. Place prepped vegetables in a heavy bottomed pan 3 inches or so larger than the pork.
  3. Place the seasoned pork on top of the vegetables.
  4. Add the bay leaf and thyme (if used) to the pan.
  5. Add the water to the pan with the pork and vegetables.
  6. Cover the pan loosely with a large piece of aluminum foil.
  7. Place pan in 350F oven and cook for approx. 2 – 3 hours.
  8. Remove pan from oven, remove foil and transfer the pork and vegetables to plate, cover and keep warm.
  9. Add the mustard to the cooking liquids in the pan.
  10. Over medium high heat reduce the liquid with the mustard until sauce thickens. About 3 minutes.
  11. Arrange vegetables and sliced roast on platter (or individual plates) and spoon reduced sauce over meat.