Pork Shoulder Roast with Tomatoes

By cassie thornburg
@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

Rating:

★★★★★ 2 votes

Comments:

2 Comments

Serves:

6-8

Prep:

30 Min

Cook:

2 Hr 15 Min

Ingredients

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

How to Make Pork Shoulder Roast with Tomatoes

Step-by-Step

1Preheat oven to 350.
2Season 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.
3Pour off fat, return pot to medium high and add 1 TBL oil. Add onion; cook until translucent, 5 minutes.
4Add 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.
5Bring mixture to boil over high heat. Cover, transfer to oven and cook 1 hour.
6Remove from oven, with tongs, flip pork. Return to oven, uncovered, until tender, 1 hour, basting with pork juices every 15 minutes.
7During 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.
8Transfer pork to cutting board, let rest for 15 minutes. Slice pork and serve with tomatoes and sauce.