Pork Roast Cassoulet Recipe | Ontario Pork

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Pork Roast Cassoulet

Pork Roast Cassoulet
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Serves 8-10

Prep Time:
20 minutes

Cooking Time:
2 hours, 50 minutes


  • 1 boneless Ontario pork butt roast, about 3.5 lb/1.75 kg
  • 2 Tbsp (30 mL) herbs de Provence, divided
  • 1 tsp (5 mL) each salt and pepper, divided
  • 2 Tbsp (30 mL) each butter and oil, divided
  • 6 cloves garlic, minced
  • 4 carrots, sliced
  • 2 onions, chopped
  • 2 stalks celery, chopped
  • 1 jar (700 mL) strained tomatoes
  • 3 cups (750 mL) vegetable broth
  • 2 bay leaves
  • 2 cans (19 oz/540 mL) navy beans or white kidney beans, drained and rinsed

Cooking Instructions:

  1. Preheat oven to 375⁰ F (190⁰ C).
  2. Sprinkle pork roast with half each of the herbs de Provence, salt and pepper.
  3. In a large Dutch oven, heat half each of the butter and oil over medium-high heat. Brown pork all over, remove to a plate.
  4. Reduce heat to medium and add remaining butter and oil to Dutch oven. Cook garlic, carrots, onions, celery and remaining herbs de Provence, salt and pepper; stirring for about 8 minutes or until softened. Add tomatoes, broth and bay leaves; stirring to scrape up brown bits.
  5. Add pork roast and bring to boil. Cover and place in oven for 1 1/2 hours. Remove and turn roast over and stir in beans. Cover and return to oven for 1 hour or until pork is very tender. Remove bay leaves and break apart roast or remove and slice to serve with beans and sauce.

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Ontario Pork represents the 1,192 farmers who market 5.41 million hogs in the province. The organization is engaged in many areas, including research, government representation, environmental issues, consumer education and food quality assurance.

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