Pork Shoulder Roast with Tomatoes
4 photos of Pork Shoulder Roast With Tomatoes
By
cassie thornburg
@agirlsinger
1
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
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
Ingredients
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PORK SHOULDER ROAST WITH TOMATOES
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3 lbpork shoulder roast (boneless)
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·coarse salt and ground pepper to taste
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2 Tbspolive oil, extra virgin
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1 largeyellow onion, thinly sliced
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2 clovegarlic, minced
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2 ptcherry tomatoes
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2 1/2 cchicken broth, low salt
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2 Tbspred wine vinegar
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4 tspsmoked paprika
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ROASTED POTATOES
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3-4 mediumpotatoes
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2 Tbspolive oil, extra virgin
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·salt and pepper to taste
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1 Tbspeach, chopped parsley and rosemary
How to Make Pork Shoulder Roast with Tomatoes
- Preheat oven to 350.
- 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.
- Pour off fat, return pot to medium high and add 1 TBL oil. Add onion; cook until translucent, 5 minutes.
- 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.
- Bring mixture to boil over high heat. Cover, transfer to oven and cook 1 hour.
- Remove from oven, with tongs, flip pork. Return to oven, uncovered, until tender, 1 hour, basting with pork juices every 15 minutes.
- 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.
- Transfer pork to cutting board, let rest for 15 minutes. Slice pork and serve with tomatoes and sauce.
