Pork Shoulder Roast with Tomatoes

4
cassie thornburg

By
@agirlsinger

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

Rating:

★★★★★ 2 votes

Comments:
Serves:
6-8
Prep:
30 Min
Cook:
2 Hr 15 Min

Ingredients

  • 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 large
    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 medium
    potatoes
  • 2 Tbsp
    olive oil, extra virgin
  • ·
    salt and pepper to taste
  • 1 Tbsp
    each, chopped parsley and rosemary

How to Make Pork Shoulder Roast with Tomatoes

Step-by-Step

  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.

Printable Recipe Card

About Pork Shoulder Roast with Tomatoes

Course/Dish: Pork Roasts
Hashtags: #Tomato #roast #smoky



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