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Easy Pork Roast

Easy Pork Roast

  • Prep

    20 m
  • Cook

    5 h 10 m
  • Ready In

    5 h 30 m
LADY_ALETHEA

LADY_ALETHEA

A simple, savory recipe for pork shoulder roast that you can put in the oven and forget about until it's time to eat. Can be served over rice.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 30.8 g
  • 62%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 577 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 275 degrees F (135 degrees C).
  2. In a large skillet over medium-high heat, brown the roast on all sides, about 10 minutes. Place roast into a large roasting pan. Pour beans, beer, and tomatoes over roast. Arrange onions, shallots, garlic, bay leaves and sprigs of rosemary around the roast, and season with salt and pepper.
  3. Cover, and bake for 4 hours. Raise the temperature to 425 degrees F (220 degrees C), and roast 1 hour more.
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Reviews

aCookInLaQuintaCA
289

aCookInLaQuintaCA

11/11/2005

This was absolutely delicious. So glad I found this recipe. Pork shoulder is one of my favorite roasts -- it gets fall-apart-tender when you braise it like this. Wonderful flavors. My husband loved it. Will definitely make again. A few hints. I seared it in a dutch oven, then just added the rest of ingredients and braised it in the same pot. Cooked uncovered for the final half hour so the sauce would reduce slightly. Then to remove some of the fat, once cooked, I moved the roast to a platter, then put a colander over another pot and poured everything into it. Then I put the sauce into a fat separator, and put everything back into the pot together with the leftover juices (sans fat). Wonderful.

Kattigan
220

Kattigan

10/23/2009

DELICIOUS. I followed the recipe almost to the T... I didn't have any shallots so I used green onions instead. Everything was great about this recipe. The smell of it while it was cooking made my neighboring apartment dwellers jealous. I will definitely make this again and again. UPDATE... I tried this again today. As I had plans that were going to keep me away from my home for the day, I decided to make this in my crockpot instead. It was even better! I followed the seasoning to the T... the only difference is that instead of roasting it in the oven, I cooked it on low for 8 hours in my crockpot. The crockpot is much smaller than my roasting pan so the liquids almost completely surrounded the pork. My boyfriend enjoyed it so much he went back for thirds!

Peggy
124

Peggy

12/5/2006

Excellent recipe. The pork is melt-in-your-mouth tender. I substitued greem onions for shallots since I didn't have any and I omitted the beans because I just didn't want beans in the sauce. That didn't affect it at all. Will definitely make this again, perhaps next in the slow cooker.

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