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


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


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.

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