Pork Shoulder Roast with Tomatoes


  • 4 teaspoons smoked paprika (or hot or sweet Hungarian paprika)
  • 2 tablespoons red-wine vinegar
  • 2 ½ cups low-sodium chicken broth
  • 2 pints cherry tomatoes
  • 2 garlic cloves, minced
  • 1 large yellow onion, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • + 2 more ingredients
    • Coarse salt and ground pepper
    • 3 pounds boneless pork shoulder roast, tied and patted dry

1. 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, ...

View full recipe at SpringPad


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