This is a simple, versatile way to prepare any high-quality pork roast, especially if it is bone-in. The short list of ingredients allows the naturally sweet flavors of the pork to shine. The final product can accompany almost anything. We usually eat it as carnitas with a squirt of fresh lime juice and pico de gallo on tortillas, but it can just as easily top mac and cheese, be slathered with barbecue sauce, or enjoyed with this seasonal veggie hash. Best of all, you can make a huge batch and freeze half of it for later use.
The root veggie hash is excellent with any meat, or just a poached egg on top. Add both meat and egg to really liven up the plate.
SERVES 6–8
For the pork:
1 pork shoulder roast, about 5 pounds (fresh ham roast works, too)
1 onion, quartered
2 bay leaves
1 tablespoon salt
2 cups water
Chunk the pork roast into 2- to 3-inch cubes. Do not trim off the fat, unless it’s an excessive amount; it helps to crisp up the meat during the broiling phase. Place all ingredients into a pressure cooker or large Instant Pot. Cook on high for 1 hour. Allow for natural release. (This can also be done in a heavy-lidded stockpot in a 300°F oven for 4–6 hours. You can poke the meat with a fork to test tenderness.)
Turn oven broiler to high and adjust a rack to 6 inches below the broiler. Remove the pork from the pressure cooker, reserving the stock, and allow it to cool on a cookie sheet. Once cool, use 2 forks to shred it into bite-size pieces (this should be easy). Pour 2–3 ladles of the cooking stock over the shredded pork and slide it into the oven. After 8–10 minutes, stir the pork. If it looks dry, add more liquid and slide it back under the broiler. Repeat this process until the pork has a caramelized appearance and is slightly crispy, usually 3 or 4 more times, or up to 30 minutes.
For the hash:
1 celery root
4 medium parsnips (about 1 pound)
4 Yukon Gold potatoes (about 1½ pounds), or any other firm, waxy potato
2 sweet potatoes
¼ cup extra-virgin olive oil
1 teaspoon kosher salt
Pepper to taste
2 onions, diced
4 cloves garlic, minced
8 ounces roasted red peppers, coarsely chopped
½ cup Italian parsley, coarsely chopped
Preheat oven to 375°F and adjust racks to the middle. Cut all the root vegetables into ¼- to ½-inch cubes and place in a large bowl. Add the olive oil, salt, and pepper and toss until everything is well coated. Spread evenly onto a cookie sheet and put in the oven. Roast for 20 minutes, stirring halfway through. The root vegetables should be hot and partially cooked. They’ll get finished with the onions on the stovetop.
While the root veggies are in the oven, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onions and sprinkle with a pinch of salt. Cook until soft and translucent. Add the garlic. Turn down the heat to medium. (At this time, the root veggies should be ready to come out of the oven. If not, remove the onions and garlic from heat until you pull the veggies from the oven.) Once fragrant, stir in the root veggies. Continue cooking, stirring periodically, allowing the vegetables to caramelize, about 15–20 minutes. When the veggies are done, stir in the peppers and parsley, season with salt and pepper to taste, and serve.
