A plain, savory pork shoulder roasting recipe which you can put in the oven and forget until it’s time to eat. Can be eaten with rice.
Recipe Summary
Prep: 20 mins
Cook: 5 hrs 10 mins
Total: 5 hrs 30 mins
Servings: 8
Yield: 8 servings
Ingredients
Checklist for Ingredients
• 1 (4 pound) roasted pork shoulder
• 2 (16 ounces) of cannellini beans cans
• 1 (12 ounces of fluid) can beer
1 (28 ounces) of stewed tomatoes cans
• 2 big, coarsely chopped onions
• 10 Shallots each, peeled
• 10 garlic cloves, sliced,
• To taste: salt and black pepper
• 2 Leaves per bay
• 3 new rosemary sprigs
Instructions
Checklist guidelines
• Step 1
Oven preheat to 275 degrees F (135 degrees C).
• Step 2
Brown the roast on all sides, for about 10 minutes, in a broad skillet over medium-high heat. Place roast in a broad roasting saucepan. Garnish with beans, beer and tomatoes over roast. Arrange the roast with the onions, shallots, garlic, bay leaves and rosemary sprigs, and season with salt and pepper.
• Step 3
Cover, then bake for four hours. Elevate the temperature to 425 degrees F (220 degrees C) and roast for 1 hour.
Facts of diet
Per Serving:
487.1 calories; protein 30.8g 62% DV; carbohydrates 38.5g 12% DV; fat 22g 34% DV; cholesterol 89.5mg 30% DV; sodium 528.3mg 21% DV.