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 the recipe.
- Generously season all sides of a 3-4 lb pork shoulder or pork butt with 1-2 tbsp kosher salt, 1-2 tbsp garlic powder and place in a roasting pan.
- Cut up 1 whole tomato and 1 whole green pepper bell pepper and add the mixture to the roasting pan, cover with cling wrap, and let it rest at room temperature for up to 1 hour, or refrigerate overnight and bring it out about an hour before roasting so it warms slightly for even cooking.
- 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.
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