Pork Shoulder Roast with Tomatoes
By
cassie thornburg
@agirlsinger
1
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.
- 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.