Pork Shoulder Roast With Tomatoes Recipes

SIMPLE ROASTED PORK SHOULDER

Steps:

• Preheat the oven to 425 degrees F.
• In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
• Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

PORK SHOULDER ROAST WITH TOMATOES

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.

PORK SHOULDER ROAST WITH POTATOES

Steps:

• If your roast has a complete top layer of fat trim off excess amounts and score the top in a checker board pattern.
• Using a sharp knife make several shallow cuts about 1/2 inch deep on each side of the pork.
• slice 3 garlic cloves into spears and insert them into half the cuts on the pork.
• Spread the onion slices on the bottom of a glass roasting pan.
• Place the remaining marinade ingredients in a food processor and process to make a paste.
• Rub pork should whth the mixture all over, making sure that it goes into the cuts.
• Place pork on top of the onion slices.
• Cover with plactic wrap and place in the refrigerator for at least 4 hours, turn at least once when sitting.
• Preheat oven to 450 degrees F.
• cut the potatoes into desired size.
• Toss in medium mixing bowl with melted butter or olive oil, salt, and rosemary.
• Lay around pork roast.
• Cut the apples into eighths and lay around the pork with potatoes. (these can also be added after one hour of cooking for a more firm texture).
• Place in oven, make sure the fat side is up.
• Cook for 30 minutes, then lower heat to 325 degrees F and roast for 2 more hours.
• Baste with it's own juices every 30 minutes.
• Check temperature after 1 and 1/2 hours at 325.
• Cook until internal temperature reaches 150 degree F.
• Remove from oven and let the roast rest covered for 15 minutes before cutting.
• Potatoes may be cooked at 400 degrees F while roast is resting to brown up more. (optional).