READY IN 5+ hrs

Easy Pork Roast

Read Reviews (91)

"A simple, savory recipe for pork shoulder roast that you can put in the oven and forget about until it's time to eat. Can be served over rice." — LADY_ALETHEA

Directions

Preheat oven to 275 degrees F (135 degrees C).
In a large skillet over medium-high heat, brown the roast on all sides, about 10 minutes. Place roast into a large roasting pan. Pour beans, beer, and tomatoes over roast. Arrange onions, shallots, garlic, bay leaves and sprigs of rosemary around the roast, and season with salt and pepper.
Cover, and bake for 4 hours. Raise the temperature to 425 degrees F (220 degrees C), and roast 1 hour more.

Kitchen-Friendly View

PREP 20 mins
COOK 5 hrs 10 mins
READY IN 5 hrs 30 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 11, 2005

This was absolutely delicious. So glad I found this recipe. Pork shoulder is one of my favorite roasts -- it gets fall-apart-tender when you braise it like this. Wonderful flavors. My husband loved it. Will definitely make again. A few hints. I seared it in a dutch oven, then just added the rest of ingredients and braised it in the same pot. Cooked uncovered for the final half hour so the sauce would reduce slightly. Then to remove some of the fat, once cooked, I moved the roast to a platter, then put a colander over another pot and poured everything into it. Then I put the sauce into a fat separator, and put everything back into the pot together with the leftover juices (sans fat). Wonderful.

—aCookInLaQuintaCA

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Most Helpful Critical Review

Oct 29, 2011

Really did not like this one at all

—CHERIE103

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102 Ratings

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Oct 23, 2009

DELICIOUS. I followed the recipe almost to the T... I didn't have any shallots so I used green onions instead. Everything was great about this recipe. The smell of it while it was cooking made my neighboring apartment dwellers jealous. I will definitely make this again and again. UPDATE... I tried this again today. As I had plans that were going to keep me away from my home for the day, I decided to make this in my crockpot instead. It was even better! I followed the seasoning to the T... the only difference is that instead of roasting it in the oven, I cooked it on low for 8 hours in my crockpot. The crockpot is much smaller than my roasting pan so the liquids almost completely surrounded the pork. My boyfriend enjoyed it so much he went back for thirds!

—Kattigan

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Dec 05, 2006

Excellent recipe. The pork is melt-in-your-mouth tender. I substitued greem onions for shallots since I didn't have any and I omitted the beans because I just didn't want beans in the sauce. That didn't affect it at all. Will definitely make this again, perhaps next in the slow cooker.

—Peggy

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Apr 11, 2008

Fabulous. The taste was phenomenal and paired really well with cornbread. A man meal-as my husband says. Next time, however, I'm trying red wine in place of beer and I'll cook it in a deep dutch oven so the meat actually sits a little deeper in the juices. These are just personal preferences. The original recipe is truly wonderful.

—Katrina

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Mar 04, 2008

This recipe never fails. It's perfect and doesn't need any changes. However, I never have shallots, so I've never included them. I also never have stewed tomatoes, so substitute diced tomatoes. It's a great "comfort food" type of meal and always a huge hit. Well done!

—Donna

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Nov 05, 2008

Wow! Great recipe! I made some adjustments and it turned out much better than I expected - extremely tender and full of flavor. I rubbed the pork shoulder with garlic powder, salt, & pepper before searing on the stove; mixed canned diced tomatoes with Italian stewed tomatoes; substituted the beer with red wine (used about 1 1/2 cups for a 5 lb. roast); diced the shallots and garlic; added more seasonings (thyme, italian mix, and garlic powder); mixed everything together first to taste before pouring over the seared pork shoulder in a crock pot and cooked on High for 5 hours. We're pretty critical when it comes to new recipes, but couldn't find anything we'd change for next time!

—PUPPYACA

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Oct 15, 2007

This was the most tender pork roast I've ever cooked (even better than a crock pot!). Didn't have shallots but used a lg leek and a can of northern white beans instead of the cannallinis. I'm going to try this with a beef roast next week!! Oh, I did the whole thing in a big cast iron skillet. Thanks for a great recipe!!!

—chrisk

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Nutrition

Calories
487 kcal
24%

Carbohydrates
38.5 g
12%

Cholesterol
89 mg
30%

Fat
22 g
34%

Fiber
6.5 g
26%

Protein
30.8 g
62%

Sodium
577 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Pork Roast

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 487
Calories from Fat: 198

% Daily Value *
Total Fat 22g 34 %
Saturated Fat 7.9g 39 %
Cholesterol 89mg 30 %
Sodium 577mg 23 %
** Potassium 822mg 23 %
Total Carbohydrates 38.5g 12 %
Dietary Fiber 6.5g 26 %
Protein 30.8g 62 %
** Sugars 7.1g
Vitamin A 19 %
Vitamin C 29 %
Calcium 17 %
Iron 51 %
** Thiamin 69 %
** Niacin 79 %
** Vitamin B6 39 %
** Magnesium 18 %
** Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.