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Braised Pork Roast With Sweet Potatoes


  • Serves 6 to 8.


  • 3 lb. Boston butt boneless pork roast
  • 2 cups water
  • 2 Tablespoons soy sauce
  • 1/2 teaspoon Tabasco sauce
  • 2 Tablespoons red wine vinegar or cider vinegar
  • 2 Tablespoons honey
  • 1 teaspoon cumin
  • 4 medium sweet potatoes
  • 2 large onions
  • 5 large cloves garlic, peeled and thinly sliced


Place pork roast in a large, heavy casserole with lid. Add 2 cups water and soy sauce, Tabasco, vinegar, honey, and cumin. Bring to a boil. Reduce heat to very low and boil gently, covered, for 1 hour. Peel sweet potatoes and cut into 1-1/2-inch slices. Peel onions and cut into 4 to 6 wedges. After pork has cooked for 1 hour, add sweet potatoes, onions, and garlic. Bring to a gentle boil again and continue cooking, covered, for 15 minutes. Uncover and place casserole in the center of a preheated 375° oven. Bake for 45 minutes, turning the meat in the juices every 15 minutes. Serve directly from the casserole, spooning juices over meats and vegetables.

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