PORK SHOULDER ROAST WITH TOMATOES

Pork Shoulder Roast with Tomatoes image

Provided by cassie thornburg

Categories Roasts

Time 2h45m

Number Of Ingredients 15

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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

Steps:

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.