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Spicy roast pork and potatoes recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Roast pork

I made a mixed spice that goes so well with meats. For the potatoes, I buy a small yellow potato, like bintjes, or new potatoes - no need to peel them.

10 people made this

IngredientsServes: 4

  • For the spice mix
  • 1 tablespoon paprika
  • 1 tablespoon chilli powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried sage
  • 1.5kg pork roasting joint
  • 500g potatoes, cut into pieces
  • 250g mushrooms, sliced
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • salt and ground black pepper

MethodPrep:10min ›Cook:2hr ›Ready in:2hr10min

  1. Preheat the oven to 200 C / Gas 6.
  2. Whisk together the paprika, chilli powder, ground cumin and dried sage and rub the spice mix on all sides of the pork roasting joint.
  3. Place the potatoes, mushrooms and onion in a roasting tin. Stir in the olive oil to coat the vegetables, and season with salt and pepper. Nestle the pork joint into the vegetables.
  4. Roast in the preheated oven, moistening with the juices from time to time, until the vegetables are tender, the juices of the pork run clear and the meat reaches an internal temperature of 75 degrees C when measured with a meat thermometer, about 2 hours.

Other ideas

You can make a larger quantity of the spice mix, and store the extra spice for later use. It will stay fresh for up to 3 months in an airtight jar.

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This recipe has spicier peppers and spicy ranch!

One of the greatest recipes for the crockpot is the Mississippi Pot Roast. I shared a mild version of this recipe a few years ago. It&rsquos been a few years since I first tried this magical mix of ingredients and recently I thought about how much I enjoy the spicier version of peppers and why not try them in this roast recipe.

Not only did I use the hot peppers for this recipe, but I also used a spicy ranch. This pot roast has a nice kick to it, but it&rsquos not overwhelming Habanero pepper hot.

This meal has the easiest prep, probably the easiest I&rsquove posted in a while. Just dump and go!

I like to use a chuck roast for this recipe, I often use bottom round in my recipes, but the marbling of fat in the chuck roast makes this meal even more decadent.

Shred and serve after cooking for 9-10 hours. My favorite way to serve this is with white rice, rarely do I stray from that. The white rice goes well with the saltiness of this recipe. You can serve this with mashed potatoes OR even on buns.

I hope you all have a great week! I will have a new recipe for you soon. Thank you for following along!


Dr. Pepper Pot Roast

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Dr. Pepper Pot Roast is a delicious hearty one pot meal! Sweet and spicy “pop” roast and potatoes braised with Dr. Pepper, potatoes, chipotle, and cherries.

Our Classic Pot Roast takes on the flavors of smoky, spicy, sweet Dr. Pepper Pulled Pork in this tasty, easy new oven roasted Dinner Recipe. Slow cooker and Instant Pot variations included in this post!

DR. PEPPER POT ROAST

When this site first kicked off, one of the very first recipes posted was a sweet and savory Spicy Cherry Pop Roast Pork that’s been a summer favorite for years. It’s fork tender and perfect for Sunday dinner, leftovers, or just snacking on for days. This chuck roast has some of our favorite flavors from that original recipe with upgrades to make a mouthwateringly delicious meal.

Dr. Pepper Pot Roast starts with seasoned chuck roast, diced potatoes, and beef broth and gets a smoky, fiery kick from chipotles in adobo balanced out by sweet soda and cherries. Its equal parts savory, sweet, and spicy for a new twist on a classic dish. Plus its made in one pot so the clean up and cooking is beyond easy!

While this Dr. Pepper Pot Roast has some heat, it’s still a very family friendly dinner recipe, thanks to the sweetness of the maraschino cherries. If you are worried about it being too spicy though, you can always substitute them with mild dried ancho chili peppers. Soak the peppers in water until plump and rehydrated before using.

Dr. Pepper Pot Roast is such an easy one pot meal, you just sear the roast, sauté the onions, then dump every thing in the pot and bake in the oven. Once it’s in the oven, there’s no need to stir or check on it for a few hours so its a perfect weekend meal. Just get it ready in the afternoon, pop in the oven, and go about your day until dinner time.

You can finish Dr. Pepper Pot Roast on the stovetop if you want to leave the oven open for side dishes like Roasted Broccoli and Dinner Rolls. Once you add everything to the pot including the meat, bring the roast to a boil over medium-high heat. After it comes to a boil, move to a back burner over low heat and simmer for about 3 hours. Check the liquid levels halfway through in case your lid is not tight.

Dr. Pepper Pot Roast is great for meal prepping and leftovers! You can leave the potatoes out and portion it with Brown Rice for healthy lunch bowls. For an easy, delicious summertime lunch, use leftovers to make shredded BBQ beef sandwiches topped with Dr. Pepper BBQ Sauce and serve with Coleslaw.


For the pork rub:

In a small bowl, add all the ingredients, stir to combine well and set aside.

For the pork:

Rub pork shoulder with rub and place in the slow cooker. Add in onions, chopped chile, canned chilies and water. Place lid on top and turn heat to medium. Let cook for 6 hours until tender.

For the crispy potatoes:

Bring 1 gallon of water to a boil. Season the water with 2 tablespoons of salt and add the potatoes. Boil until soft to the pinch.

Drain water and let potatoes cool to room temperature.

Heat a plancha or griddle to 450°F.

After potatoes have cooled smash them with the palm of your hand. Season the potatoes with salt and pepper.

Oil the plancha then place the potatoes on to cook. After a good sear flip the potatoes and then transfer to a large mixing bowl.

Season the potatoes with the herbs, Parmesan, salt and pepper, and serve immediately.


Recipe Summary

  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon paprika
  • ⅛ teaspoon sugar
  • ⅛ teaspoon ground red pepper
  • 1 (1-pound) pork tenderloin, trimmed
  • 2 center-cut bacon slices
  • 1 pound quartered new potatoes
  • 6 green onions, trimmed and cut into 2-inch pieces
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon chopped fresh flat-leaf parsley

Combine salt, black pepper, paprika, sugar, and red pepper in a bowl. Rub spice mixture evenly over pork tenderloin.

Heat a large cast-iron skillet over medium-high heat. Add bacon to pan cook 4 minutes or until crisp. Remove bacon from pan crumble. Add potatoes and onions to drippings in pan cook 4 minutes or until lightly browned, turning once. Remove potato mixture from pan. Add pork to pan cook 3 minutes. Turn pork over return potato mixture to pan with pork. Sprinkle garlic over potato mixture. Bake at 375° for 12 minutes or until a thermometer inserted in pork registers 145°. Remove pork from pan let stand 5 minutes. Cut across the grain into 1/2-inch-thick slices. Sprinkle bacon and parsley over potato mixture serve with pork.


Slow Cooker Spicy Pork with Sweet Potato and Squash

When fall comes around, I get my slow cooker out of summer storage the same week I take my sweaters out of storage. The cool air triggers my need to slow cook. I love that because using a slow cooker is a breeze – prep for this recipe is only 10 minutes! – and it also keeps meat juicy and often gives you protein, veggies, and sauce in one pot. It’s the easiest cooking around!

And this is one of my favorite recipes for the slow cooker: Slow Cooked Spicy Pork with Sweet Potato and Butternut Squash. I love pork and I don’t make it half as much as I should. I find cooking pork in the oven is a tricky thing – it’s either raw or dry and there’s a very thin line of perfection between the two. But this recipe takes that problem away. All the juices are kept inside the slow cooker – nothing evaporates as it cooks – and the result it a perfectly juicy pork dish.

I eat sweet potatoes year round but there is no doubt that sweet potatoes and definitely butternut squash are often associated with fall. I got on a kick on making butternut squash soup for a few years, right when fall started, and freezing the rest to eat throughout fall and winter. But finally a year ago I got a little tired of soup and looked for other recipes with butternut squash – and this was one of my finds.

I love the flavors of this dish. Cinnamon, chili flakes, and cumin give this an amazingly warm, subtly spicy (up the chili flakes if you like it spicier cut down on them if you don’t!) flavor that is reminiscent of a soup I once had in a small village in Mexico. It’s not your typical American Mexican food spice and flavor…it’s much more complex than that, with a hint of sweetness from the cinnamon.

And those spices do more than make your food taste good. I let this recipe cook on low for about 10 hours, so I put it all together before I leave for work in the morning, turn it on, and when I get home, the aroma of spices and pork fill my house with delicious flavor. It makes the whole place feel warmer so when it’s a rainy and cold fall day, having Spicy Pork with Sweet Potato and Butternut Squash makes coming home that much better.

This recipe is also really healthy. The pork of course gives you a ton of protein, but is generally low in fat, so it’s a great choice. Sweet potatoes and butternut squash are both high in vitamin A and vitamin C (great to keep your spirits up in the dark days of winter!) and the sweet potatoes are high in fiber, too.

So the next time you pull out your slow cooker and are contemplating what delicious ingredients to toss in, think about the fabulous things you can do with some pork, a few spices and herbs, and sweet potatoes and butternut squash.


We recommend serving some salads with this dish or maybe some mashed potatoes, ham, and gravy. For a lighter option, our Tomato Cottage Cheese Salad would make for a refreshing side. If you prefer something more filling, you can never go wrong with Homemade Mashed Potatoes and Gravy.

Unfortunately, this dish is best served hot. So, if you are planning a cooking schedule for a celebration, cook this dish last especially since it will take some time to accomplish. In cases of leftovers, just place it in an airtight container and keep refrigerated so it can last up to a couple of days. You can turn this recipe into a pulled pork sandwich if you like.

Discover the wonders of pork neck with this slow-roasted dish. As a matter of fact, the pork neck is one of the most flavorful parts of the pig because its fat and muscle content are in equal portions.

So the next time you visit your butcher, ditch the usual pork belly and give other parts - like the pork neck - a chance.


  • Olive oil –To brown our meat, we want a nice neutral tasting oil.
  • Pork –We’re using pork shoulder today, with the fat trimmed and cubed into bite sized pieces.
  • Sausage –I used kielbasa cut up into small pieces. It’ll add so much flavor to this dish so don’t skip this ingredient, if you have trouble finding some feel free to substitute chorizo or andouille.
  • Onion –We want something that cooks down well like white or yellow onion.
  • Garlic –Use as much or little as you like.
  • Jalapeno –Chopped up fine with the seeds and ribs removed.
  • Spices –Cumin, smoked paprika, chili powder, and cayenne.
  • Tomatoes –1 entire large can of diced tomatoes.
  • Beans –Feel free to either use an entire can of pinto or kidney beans.
  • Broth –I recommend using beef broth, low sodium as we want to control the amount of salt in our dish.
  • Herbs –Fresh green onion and cilantro to be sprinkled over top at the end of cooking our dish.
  • Lime –Wedges to squeeze some fresh juice right over top.
  1. Brown the meat: In a large Dutch oven heavy pot, heat the olive oil over medium-high heat. Add the pork and sausage and brown to render some of the fat from the meat, for about 5 to 7 minutes. Drain the fat, if preferred.
  2. Form the stew: Add the onion, garlic, jalapeno pepper to the pot. Stir in the spices then add the diced tomatoes, beans and broth. Stir then cover and cook on medium-low for about 25 minutes.
  3. Finish the dish: Garnish with green onions and cilantro and serve with lime wedges.

Instructions

Preheat oven to 375°F. Mix brown sugar and seasonings in large bowl. Reserve 2 tablespoons. Add sweet potatoes, onions and butter to bowl toss to coat well. Spread in large, shallow, foil-lined baking pan sprayed with no stick cooking spray.

Roast 10 minutes. Rub pork tenderloin with reserved seasoning mixture. Push sweet potatoes and onions to one side of pan. Place pork tenderloin on other side.

Roast 25 minutes or until pork is desired doneness and sweet potatoes are tender. Slice pork and serve with sweet potatoes and onions.


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