Pot-Roasted Pork with Pear and Celeriac Mash

In this recipe, the meat and veg are all pot-roasted together then the vegetables are removed, mashed and served topped with thick slices of the succulent pork, drizzled with rich Marsala gravy.

  • Preparation time: 25 minutes
  • Cooking time: 135 minutes
  • Total time: 2 hours 40 minutes 60 minutes 60 minutes 40 minutes

Serves: 8


  • Rolled boneless shoulder of British pork (about 1.3kg)
  • 1 tbsp olive oil
  • 2 firm dessert pears, peeled, cored and cut into 4cm pieces
  • 1 celeriac, about 650g, peeled and cut into 4cm pieces
  • 750g Romano potatoes, peeled and cut into 4cm pieces
  • 6 cloves garlic
  • 10g pack fresh sage
  • 150ml Marsala
  • 500ml hot chicken or pork stock
  • 50g butter


  1. Preheat the oven to 150ºC, gas mark 2. Pat the meat dry with kitchen paper. Over a high flame, heat the oil in a 4-litre casserole or flameproof dish with a tight-fitting lid. Add the piece of pork and sear on all sides until golden.
  2. Add all remaining ingredients except for the butter. Cover and place in the oven for 2 hours, or until the pork is thoroughly cooked, there is no pink meat and the juices run clear. Lift the pork out of the casserole and set aside in a warm place. Using a slotted spoon, remove the vegetables and pears, place in a bowl and keep warm. Remove and discard the sage.
  3. Bring the liquid in the casserole to the boil over a high heat for 10-15 minutes, or until reduced by two-thirds.
  4. Meanwhile, mash the vegetables and pears together until smooth. Add half the butter and season to taste. Keep warm. Whisk the remaining butter into the reduced sauce. Season to taste.
  5. Serve the pork cut into thick slices with the sauce and mash, and baked red cabbage with caraway and steamed green beans.