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Top view of a cast iron green pot with a pork roast with tomatoes.

Shoulder Roast

Looking for the ultimate comfort food dinner recipe? This shoulder roast recipe is sure to be a new favorite main dish dinner. This gluten free/ dairy free pork roast comes together in about 3 hours time.
5 from 1 vote
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Course: Main Course
Cuisine: American
Diet: Gluten Free, Low Lactose
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Resting Time: 15 minutes
Total Time: 3 hours
Servings: 8
Calories: 318kcal

Equipment

  • Cast Iron Pot
  • Stove Top
  • Oven

Ingredients

  • 3 lbs. Pork Shoulder
  • 1 teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 1 tablespoon Smoked Paprika
  • 1 tablespoon Grapeseed Oil
  • 1 White Onion thinly sliced
  • 2 cloves Garlic minced
  • 2 pints Grape Tomatoes
  • 2-½ cups Low-Sodium Chicken Broth
  • 2 tablespoons Red-Wine Vinegar
  • 2 tablespoons Cornstarch

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Season pork with salt, pepper, and paprika. In a large cast iron pot, heat 1 tablespoon grapeseed 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 and add the onion. Cook until golden about 3 minutes, then add garlic, cooking for an additional 30 seconds. Add tomatoes to the pot and season with more salt and pepper. Add broth and red wine vinegar. Cook, stirring and scraping up browned bits from the bottom of the pan.
  • Return pork to pot ( leaving the tomatoes and broth still in the pot). Bring the roast to a boil over high on the stove top. Once the pork has come to a boil, cover, and transfer to oven; cooking for one hour.
  • Remove the pot from the oven, and carefully turn the pork. Return back to the oven and cook covered for an additional hour. 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.
  • While the pork rest, bring the liquid to a boil. Whisk together the cornstarch and ½ cup of the liquid. Stir in the cornstarch slurry and cook until sauce is thick. Slice pork and serve with gravy.

Notes

  • Pork Shoulder is also known as Boston Butt. If you cannot find a boneless pork shoulder you can use a bone-in pork shoulder. However, you will need to use a spoon with slotted holes to remove any bone fragments from the dish.
  • Slow Cooker - If you want to make this recipe in the slow cooker you will still sear the meat and caramelize the onions--basically the directions up until it should go in the oven. Set the roast on low for 8-10 hours. The goal is to get the meat fork-tender since it's a tougher/fattier cut of meat! If you want a gravy for the roast--you'll need to transfer the liquids after the roast is done cooking and make the gravy.

Nutrition

Serving: 0.5oz. | Calories: 318kcal | Carbohydrates: 9g | Protein: 36g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 114mg | Sodium: 450mg | Potassium: 964mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1427IU | Vitamin C: 19mg | Calcium: 45mg | Iron: 3mg
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