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Katie's Cucina

Pork Roast with Tomatoes

I don’t cook pork often. In the past year I have tried cooking it more often for my husband… more often meaning once a month. Whether that be pork chops, a loin, or in this case a shoulder roast. I’ve never been a fan of pork (minus bacon) and to be a little too honest my body just can’t digest it well! I saw this recipe in the December issue of Every Day Food and the picture lured me in… I was sold, and I knew my husband would love it! The aroma that filled the house was unexplainable. Even I couldn’t wait to try this pork dish. Since this recipe made a lot of food and I was just cooking for my husband and I — I invited my neighbor over for an impromptu dinner. We all loved this meal! I served it with mashed potatoes (and not pictured steamed asparagus). You could taste the smokiness from the paprika throughout the dish. I will definitely be making this again, sometime soon!

Pork Roast with Tomatoes
Author: Katie Jasiewicz of Katie’s Cucina Adapted from Everyday Food, December 2011
Prep time: 30 mins
Cook time: 2 hours 30 mins
Total time: 3 hours
Serves: 6-8
  • 3lbs boneless pork shoulder
  • salt and pepper
  • 2 tbsp olive oil
  • 1 large onion, thinly sliced
  • 2 garlic cloves, minced
  • 2 pints cherry tomatoes
  • 2-1/2 cups low sodium chicken broth
  • 2 tbsp red-wine vinegar
  • 4 tsp smoked paprika
  1. Preheat oven to 350 degrees.
  2. Season pork with salt and pepper. In a large Dutch oven (or in my case a French oven) or heavy pot, heat 1 tablespoon olive oil over medium heat. Add pork, fatty side down, and cook, turning each side until all sides are browned (about 10 minutes). Remove pork from the pot, drain excess fat if necessary, and add onion. Cook until fragrant about 5 minutes and then add garlic and cook until fragrant about30 seconds. Add tomatoes to the pot and season with more salt and pepper. Add broth and vinegar and cook, stirring and scraping up browned bits. Return pork to pot (tomatoes and broth still in pot), sprinkle with paprika. Bring mixture to a boil over high on the stove top.
  3. Once the pork has come to a boil, cover, and transfer to oven; cooking for one hour. Remove the pot from the oven, and turn the pork. Return back to the oven and cook uncovered for an additional hour (basting pork every 15 minutes). Using a meat thermometer make sure the internal temperature of the pork reaches at the very minimum 145 degrees. Transfer pork to a cutting board and let it rest for 15 minutes. Slice pork and serve with sauce.

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4 Responses to “Pork Roast with Tomatoes”

  1. Danielle posted on January 7, 2012 at 3:55 pm (#)

    We love pork – this looks great!

  2. Teresa, posted on January 8, 2012 at 3:23 am (#)

    Oh mercy are those mashed potatoes with your wonderful pork? I just realized looking at this how hungry I am for something like this. Thanks for reminding me to eat!

  3. Ashley posted on December 8, 2017 at 4:52 pm (#)

    This has been my go-to pork roast recipe ever since I found your website a few years ago. It is so good! Everyone always loves it, even the picky ones šŸ˜‰ I usually don’t have any fresh tomatoes when I decide to make it, so I use a couple cans of undrained diced tomatoes instead, and I like to use one Tbsp red wine vinegar and one Tbsp balsamic. I can’t bring myself to discard the leftover sauce, so I just hoard it in my freezer and I discovered accidentally that it makes superb spaghetti sauce!

    • Katie replied on December 12th, 2017 at 2:21 pm

      Ashley–thank you for taking the time to leave a comment. I love that your family loves this. Funny–I haven’t made this in forever! Adding it to my meal plan next week! I’ll have to try your version!

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