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.

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  • Course Dinner
  • Cuisine Hungarian
  • Keyword 5 Ingredients or Less, Comfort food, Delicious, Fall-Winter, Oven Roasted, Sunday Dinner, Three-for-Recipe, Two-for-Recipe, Week Night Dinner, Winter
Servings Prep Time Cook Time
4 people 15 minutes 3 hours
Passive Time Total Time
5minutes 3 hrs 20 min
Servings Prep Time Cook Time
4 people 15 minutes 3 hours
Passive Time Total Time
5minutes 3 hrs 20 min
Tips
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.
Degree of Difficulty
Easy
Ingredients
  • 3-4 lb pork shoulder or pork butt
  • 1-2 tbspn kosher salt
  • 1-2 tbspn garlic powder
  • 1 whole tomato cut into quarters
  • 1 whole green pepper bell pepper cut into chunks or one hot banana pepper, left whole
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Generously season all sides of the roast with kosher salt and garlic powder and place in a roasting pan.
  3. 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.
  4. Pre heat oven to 325°
  5. Roast the pork shoulder for about 2 1/2 to 3 hours, or until the roast is tender when pierced with a fork. Check periodically and if the pan seems dry, add a quarter cup of water each time.

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