Pork Roast (Pieczeń Wieprzowa) in the Polish Style

Adam Janowski
Adam Janowski @polishkitchen
Jeffersonville, Indiana

I love a pork roast (pieczeń wieprzowa in Polish) and this is one of my best recipes. I call it "In the Polish style" as it is heavy on the garlic. Don't cut back on the garlic, though, because, as the roast bakes, the garlic cloves caramelize and become sweet bits of goodness within the roast. This was a common roast served at our kitchen table when we were growing up in Michigan.

Pork Roast (Pieczeń Wieprzowa) in the Polish Style

I love a pork roast (pieczeń wieprzowa in Polish) and this is one of my best recipes. I call it "In the Polish style" as it is heavy on the garlic. Don't cut back on the garlic, though, because, as the roast bakes, the garlic cloves caramelize and become sweet bits of goodness within the roast. This was a common roast served at our kitchen table when we were growing up in Michigan.

Edit recipe
See report
Share
Share

Ingredients

1 hr. 30 min.
6 to 8 people with leftovers
  1. 1 packageLipton Mushroom Onion Soup mix
  2. 1 cupwater
  3. Olive oil spray
  4. 13-to-4 pound boneless Boston Butt Roast
  5. 1large onion, halved
  6. 3 stalkscelery, coarsely chopped
  7. 4 clovesgarlic, halved
  8. 1 teaspoongarlic powder
  9. 4medium potatoes, cut into chunks
  10. 4carrots, peeled and cut into 1-inch chunks
  11. 2 tablespoonsfresh rosemary, finely chopped
  12. 2 teaspoonfresh thyme, finely chopped
  13. 2 tablespoonsolive oil
  14. Salt and coarse black pepper to taste
  15. 2 tablespoonscorn starch dissolved in 1/2 cup water

Cooking Instructions

1 hr. 30 min.
  1. 1

    Heat oven to 350 degrees.

  2. 2

    Mix Lipton Mushroom Onion Soup mix with 1 cup water and set aside.

  3. 3

    Spray a Dutch oven with olive oil spray or coat with olive oil.

  4. 4

    Coarsely chop 1/2 of the onion. Put onion and celery in bottom of Dutch oven. Place roast on top. Make 8 1-inch slits about 1-inch deep in top of roast and place a half clove of garlic in each slit.

  5. 5

    Pour soup mix over roast. Sprinkle with 1/2 teaspoon each of salt and coarse black pepper. Sprinkle 1 teaspoon garlic powder on top of roast.

  6. 6

    Cover Dutch oven and place on top of stove and heat just until it just comes to a boil. Remove from heat and place Dutch oven into oven and bake for 90 minutes. Remove from oven.

  7. 7

    Combine potatoes, carrots, and 1/2 onion coarsely chopped in a large bowl. Add rosemary, thyme, and salt and pepper to taste, and stir to combine. Add to pork roast.

  8. 8

    Return pork roast to the oven and bake covered for an additional 60 minutes. Remove from oven and allow to cool for about 15 minutes. Place pork on cutting board and remove strings. Cut pork into 1/2 inch slices. Removed vegetables from Dutch oven and place in serving bowl.

  9. 9

    Add corn starch slurry to Dutch oven, stir to combine with drippings in the pan and bring to a boil on top of stove. Reduce heat and simmer for about 5 minutes or until gravy thickens. Plate pork roast and vegetables. Top with gravy if desired or serve on the side.

  10. 10

    Leftovers make great pork barbeque sandwiches!

Edit recipe
See report
Share

Cooksnaps

Did you make this recipe? Share a picture of your creation!

Grey hand-drawn cartoon of a camera and a frying pan with stars rising from the pan
Cook Today
Adam Janowski
Adam Janowski @polishkitchen
on
Jeffersonville, Indiana
I am a retired school library media specialist living in southern Indiana. I spent a number of years working in schools around the world and have lived in Germany, Turkey, Saudi Arabia, and Japan. I enjoy travelling, reading, and eating great food. I especially enjoy the challenge of re-creating dishes that I discover when I read a book. My last creation based on a book was a “Waves of the Danube” cake which was mentioned in "People of the Book" by Geraldine Brooks. It was absolutely decadent and delicious. I have always been in love with cooking and pie baking comes easy to me. I find that baking soothes me in times of stress. The first time I bake something I always follow the recipe exactly to see how it turns out. Afterwards, I will analyze it and make changes if I feel that the recipe could use some tweaking before I make it again. My cooking skills come from my Polish American family roots in Detroit, Michigan and its suburbs. My brother and sisters are all great cooks and they absorbed many of the lessons learned while they were growing up. Check out my blog. Find it at http://apolishkitchen.blogspot.com
Read more

Comments

Hobby Horseman
Hobby Horseman @HobbyHorseman
Great concept, recreating book dinners! I recreated the movie dinner from “Babette’s Feast”, substituting turtle soup with mock turtle soup. You should be able to find the real ingredient where you live! I posted this dinner in cooksnap.

Similar Recipes