"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
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1 (4 pound)
pork shoulder roast
2 (16 ounce) cans
1 (12 fluid ounce) can
1 (28 ounce) can
stewed tomatoes, drained
onions, coarsely chopped
salt and black pepper to taste
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.
Really did not like this one at all
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!
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.
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.
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!
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!
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!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Pork Roast
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 198
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