pork shoulder roast with tomatoes
★★★★★
2
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
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Ingredients For pork shoulder roast with tomatoes
- 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 lgyellow 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
- ROASTED POTATOES
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3-4 mdpotatoes
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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
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1Preheat oven to 350.
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2Season 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. -
3Pour off fat, return pot to medium high and add 1 TBL oil. Add onion; cook until translucent, 5 minutes.
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4Add 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.
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5Bring mixture to boil over high heat. Cover, transfer to oven and cook 1 hour.
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6Remove from oven, with tongs, flip pork. Return to oven, uncovered, until tender, 1 hour, basting with pork juices every 15 minutes.
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7During 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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8Transfer pork to cutting board, let rest for 15 minutes. Slice pork and serve with tomatoes and sauce.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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