pork shoulder roast with tomatoes
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
prep time
30 Min
cook time
2 Hr 15 Min
method
---
yield
6-8 serving(s)
Ingredients
- PORK SHOULDER ROAST WITH TOMATOES
- 3 pounds pork shoulder roast (boneless)
- - coarse salt and ground pepper to taste
- 2 tablespoons olive oil, extra virgin
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 pints cherry tomatoes
- 2 1/2 cups chicken broth, low salt
- 2 tablespoons red wine vinegar
- 4 teaspoons smoked paprika
- ROASTED POTATOES
- 3-4 medium potatoes
- 2 tablespoons olive oil, extra virgin
- - salt and pepper to taste
- 1 tablespoon each, chopped parsley and rosemary
How To Make pork shoulder roast with tomatoes
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Step 1Preheat oven to 350.
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Step 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. -
Step 3Pour off fat, return pot to medium high and add 1 TBL oil. Add onion; cook until translucent, 5 minutes.
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Step 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.
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Step 5Bring mixture to boil over high heat. Cover, transfer to oven and cook 1 hour.
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Step 6Remove from oven, with tongs, flip pork. Return to oven, uncovered, until tender, 1 hour, basting with pork juices every 15 minutes.
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Step 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.
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Step 8Transfer pork to cutting board, let rest for 15 minutes. Slice pork and serve with tomatoes and sauce.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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