This roast pork shoulder is comfort food at its best. So simple to make and always tastes so delicious. I served it with my Easy Scalloped Potatoes and Apple Slaw and we were in heaven. Great leftovers too to make Cubano Sandwiches or Roast Pork Sliders with Three-Cabbage Slaw.
Tip : The pan juices have a wonderful flavor. Just drizzle the juices directly from the pan over slices of the pork roast or over the mashed potatoes.
Ingredients
- 3-4 lb pork shoulder or pork butt
- 1-2 tbsp kosher salt
- 1-2 tbsp garlic powder
- 1 whole tomato cut into quarters
- 1 whole green pepper bell pepper cut into chunks or one hot banana pepper, left whole
Instructions
- Gather all ingredients before starting recipe.
- Generously season all sides of the roast with kosher salt and garlic powder and place in a roasting pan.
- Cut up tomato and green pepper and add to the roasting pan and cover the pan with cling wrap. Set aside at room temperature for up to an hour or in a fridge overnight.
- Pre heat oven to 325°F
- Add 1/4 cup of water to the bottom of the roasting pan, then cover the pan tightly with aluminum foil. Roast the pork shoulder for about 2 1/2 to 3 hours, or until the roast is tender when pierced with a fork. Remove cover after the first 1 1/2 hours and baste periodically for the remainder of roasting time. Check the roast a few times and if the pan seems dry, add a quarter cup of water each time.
