Reviews (1)        Add Rating & Review     30 Ratings   5 star values:        9    4 star values:        9    3 star values:        10    2 star values:        2    1 star values:        0                Martha Stewart Member     Rating: 5 stars       11/06/2012   I have made this a number of times and it is spot on! Easy, tender, and tasty. Great for company. Serve with couscous, side salad, and warm buttered bread.     

Back to Pork Shoulder Roast with Tomatoes All Reviews for Pork Shoulder Roast with Tomatoes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Pork Shoulder Roast with Tomatoes Credit: Romulo Yanes Recipe Summary prep: 30 mins total: 2 hrs 15 mins Servings: 8

Ingredients Ingredient Checklist 3 pounds boneless pork shoulder roast, tied and patted dry Coarse salt and ground pepper 2 tablespoons extra-virgin olive oil 1 large yellow onion, thinly sliced 2 garlic cloves, minced 2 pints cherry tomatoes 2 1/2 cups low-sodium chicken broth 2 tablespoons red-wine vinegar 4 teaspoons smoked paprika (or hot or sweet Hungarian paprika)

Gallery Pork Shoulder Roast with Tomatoes Credit: Romulo Yanes

Recipe Summary prep: 30 mins total: 2 hrs 15 mins Servings: 8

Pork Shoulder Roast with Tomatoes      Credit: Romulo Yanes  

Pork Shoulder Roast with Tomatoes

Credit: Romulo Yanes

Pork Shoulder Roast with Tomatoes

Recipe Summary prep: 30 mins total: 2 hrs 15 mins Servings: 8

Recipe Summary

prep: 30 mins total: 2 hrs 15 mins

Servings: 8

prep: 30 mins

total: 2 hrs 15 mins

prep:

30 mins

total:

2 hrs 15 mins

Servings: 8

8

Ingredients

Ingredients

  • 3 pounds boneless pork shoulder roast, tied and patted dry Coarse salt and ground pepper 2 tablespoons extra-virgin olive oil 1 large yellow onion, thinly sliced 2 garlic cloves, minced 2 pints cherry tomatoes 2 1/2 cups low-sodium chicken broth 2 tablespoons red-wine vinegar 4 teaspoons smoked paprika (or hot or sweet Hungarian paprika)

Directions

Preheat oven to 350 degrees. Season pork with salt and pepper. In a large Dutch oven or other heavy pot, heat 1 tablespoon oil over medium-high. Add pork, fat side down, and cook, turning until browned on all sides, 8 minutes. Transfer pork to a plate. Pour off fat, return pot to medium-high, and add remaining tablespoon oil. Add onion; cook until translucent, 5 minutes. Add garlic; cook until fragrant, 30 seconds. Add tomatoes; season with salt and pepper. Add broth and vinegar and cook, stirring and scraping up browned bits. Return pork to pot with juices; sprinkle with paprika.

Bring mixture to a boil over high. Cover, transfer to oven, and cook 1 hour. Remove from oven; with tongs, flip pork. Return to oven and cook, uncovered, until tender, 1 hour, basting pork with juices every 15 minutes. Transfer pork to a cutting board; let rest 15 minutes. Slice pork and serve with sauce.

Reviews (1)

 Add Rating & Review     30 Ratings   5 star values:        9    4 star values:        9    3 star values:        10    2 star values:        2    1 star values:        0        

   Martha Stewart Member     Rating: 5 stars       11/06/2012   I have made this a number of times and it is spot on! Easy, tender, and tasty. Great for company. Serve with couscous, side salad, and warm buttered bread.   

Reviews (1)

Add Rating & Review     30 Ratings   5 star values:        9    4 star values:        9    3 star values:        10    2 star values:        2    1 star values:        0       

Add Rating & Review

30 Ratings 5 star values: 9 4 star values: 9 3 star values: 10 2 star values: 2 1 star values: 0

30 Ratings 5 star values: 9 4 star values: 9 3 star values: 10 2 star values: 2 1 star values: 0

30 Ratings 5 star values: 9 4 star values: 9 3 star values: 10 2 star values: 2 1 star values: 0

  • 5 star values: 9 4 star values: 9 3 star values: 10 2 star values: 2 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       11/06/2012   I have made this a number of times and it is spot on! Easy, tender, and tasty. Great for company. Serve with couscous, side salad, and warm buttered bread.  
    

    Martha Stewart Member

    Rating: 5 stars 11/06/2012

I have made this a number of times and it is spot on! Easy, tender, and tasty. Great for company. Serve with couscous, side salad, and warm buttered bread.

Rating: 5 stars

All Reviews for Pork Shoulder Roast with Tomatoes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pork Shoulder Roast with Tomatoes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest