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, and chopped parsley and rosemary during the last 30 minutes of cooking. Easy!
prep time
30 Min
cook time
2 Hr 15 Min
method
Bake
yield
8 serving(s)
Ingredients
- PORK SHOULDER ROAST WITH TOMATOES
- 3 pounds pork shoulder roast (boneless)
- coarse salt and ground pepper, to taste
- 4 teaspoons smoked paprika, divided
- 2 tablespoons olive oil, extra-virgin
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 1/2 cups chicken broth, low-salt
- 2 tablespoons red wine vinegar
- 2 pints cherry tomatoes
- ROASTED POTATOES
- 3-4 medium potatoes
- 2 tablespoons olive oil, extra-virgin
- salt and pepper, to taste
- 1 tablespoon dried parsley
- 3/4 teaspoon dried rosemary
How To Make pork shoulder roast with tomatoes
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Step 1Preheat oven to 350 degrees F.
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Step 2Season pork with salt, pepper, and 1 tsp of smoked paprika. In a large Dutch oven or other heavy pot, heat 1 Tbsp 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. Add 1 Tbsp oil. Add onion; cook until translucent, 5 minutes.
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Step 4Add garlic; cook until fragrant, 30 seconds.
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Step 5Add broth, stirring and scraping up browned bits.
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Step 6Add red wine vinegar.
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Step 7Add tomatoes. Season with salt and pepper to taste.
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Step 8Return pork to the pot with juices. Sprinkle with remaining paprika. Bring mixture to a boil over high heat.
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Step 9Cover, transfer to oven and cook for 1 hour.
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Step 10Remove from oven. With tongs, flip the pork. Return to oven, uncovered, until tender, 1 hour, basting with pork juices every 15 minutes.
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Step 11During the last 30 minutes of cooking, cut up the potatoes and toss with about 2 Tbsp olive oil. Add salt, pepper, and chopped parsley and rosemary. Place on a sheet pan.
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Step 12Place the potatoes in the oven along with the roast on the rack below the roast.
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Step 13Transfer pork to a cutting board. Let it rest for 15 minutes.
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Step 14Slice 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!
Nutrition Facts
(per serving*)
calories: 379kcal, carbohydrates: 22g, cholesterol: 104mg, fat: 13g, fiber: 3g, protein: 42g, saturated fat: 3g, sodium: 651mg, sugar: 5g, unsaturated fat: 10g
*Daily Values are based on a 2,000 calorie diet.
Nutrition information is estimated.
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