Saturday, January 21, 2012

pork shoulder roast with tomatoes... 2 hours and 15 minutes

the goods:

3 pounds boneless pork shoulder roast, tied and patted dry
2 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced
2 garlic cloves, minced
2 pints cherry tomatoes
2 and 1/2 cups low-sodium chicken broth
2 tablespoons red-wine vinegar
4 teaspoons paprika

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, and add 1 tablespoon oil. Add onion; cook until translucent, 5 minutes. Add garlic; cook until fragrant, 30 seconds. Add tomatoes; season with salt and pepper. Add broth and vinegar and cook, stirring and scraping up browned bits.

Return pork to pot with juices; sprinkle with paprika.

Bring mixture to a boil over high. Cover, transfer to oven, and cook 1 hour.

Remove from oven; with tongs, flip pork. Return to oven and cook, uncovered, until tender, 1 hour, basting pork with juices every 15 minutes.

Transfer pork to a cutting board; let rest 15 minutes. Slice pork and serve with sauce.

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