Pork Shoulder Roast with Tomatoes

cassie thornburg

By
@agirlsinger

Budgets are tight these days, and making a hearty meal that doesn't cost a lot can be challenging.
This recipe turned out so well that we practically ate the WHOLE thing. Seriously. It was very moist and exactly how I'd hoped it would taste - roasted, smoky, tomato-ey (I know that's not a word) pork deliciousness.
The BEST part was that the roast cost about $8 and change. NICE!!I had some potatoes in the pantry, so I just roasted some with a bit of olive oil, salt and pepper, chopped parsley and rosemary during the last 30 minutes of cooking.
EASY. www.TrebleClefChef.blogspot.com


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Rating:

Comments:

Serves:

6-8

Prep:

30 Min

Cook:

2 Hr 15 Min

Ingredients

PORK SHOULDER ROAST WITH TOMATOES

3 lb
pork shoulder roast (boneless)
coarse salt and ground pepper to taste
2 Tbsp
olive oil, extra virgin
1 large
yellow onion, thinly sliced
2 clove
garlic, minced
2 pt
cherry tomatoes
2 1/2 c
chicken broth, low salt
2 Tbsp
red wine vinegar
4 tsp
smoked paprika

ROASTED POTATOES

3-4 medium
potatoes
2 Tbsp
olive oil, extra virgin
salt and pepper to taste
1 Tbsp
each, chopped parsley and rosemary

Directions Step-By-Step

1
Preheat oven to 350.
2
Season pork with salt and pepper. In a large Dutch oven or other heavy pot, heat 1 TBL oil over medium high heat. Add pork, fat side down, and cook, turning until browned on all sides, about 8 minutes. Transfer pork to a plate.
3
Pour off fat, return pot to medium high and add 1 TBL oil. Add onion; cook until translucent, 5 minutes.
4
Add garlic; cook until fragrant, 30 seconds. Add tomatoes; season with salt and pepper to taste. Add broth and vinegar and cook, stirring and scraping up browned bits. Return pork to pot with juices; sprinkle with paprika.
5
Bring mixture to boil over high heat. Cover, transfer to oven and cook 1 hour.
6
Remove from oven, with tongs, flip pork. Return to oven, uncovered, until tender, 1 hour, basting with pork juices every 15 minutes.
7
During the last 30 minutes of cooking the roast, put the potatoes, which have been cut up and tossed with about 2 TBL olive oil, salt and pepper and chopped parsley and rosemary, into the oven on a sheet pan.
8
Transfer pork to cutting board, let rest for 15 minutes. Slice pork and serve with tomatoes and sauce.

About this Recipe

Course/Dish: Pork, Roasts
Hashtags: #Tomato, #roast, #smoky