Pork Shoulder Roast with Tomatoes

Name: Pork Shoulder Roast with Tomatoes
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Yield: 6-8
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

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 votes5

Comments:

2 Comments

Serves:

6-8

Prep:

30 Min

Cook:

2 Hr 15 Min

Ingredients

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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

How to Make Pork Shoulder Roast with Tomatoes

Step-by-Step

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.