pork shoulder roast with tomatoes

★★★★★ 2 Reviews
agirlsinger avatar
By cassie thornburg
from Brea, CA

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

★★★★★ 2 Reviews
serves 6-8
prep time 30 Min
cook time 2 Hr 15 Min

Ingredients For pork shoulder roast with tomatoes

  • 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 lg
    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 md
    potatoes
  • 2 Tbsp
    olive oil, extra virgin
  • salt and pepper to taste
  • 1 Tbsp
    each, chopped parsley and rosemary
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How To Make pork shoulder roast with tomatoes

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

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