pork shoulder roast with tomatoes

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.
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  8

  Transfer pork to cutting board, let rest for 15 minutes. Slice pork and serve with tomatoes and sauce.
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