Pork Roast With Yellow Potatoes |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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Another great recipe from Ricardo. Ingredients:
1 pork shoulder, roast with the bone and rind about 2 kg (4 lbs) |
2 garlic cloves, thinly sliced |
1/4 cup butter |
2 onions, thinly sliced |
1 tablespoon dry mustard |
1 cup chicken broth or 1 cup water |
8 yukon gold potatoes, peeled, halved (or quartered) |
salt and pepper |
Directions:
1. With the rack in the middle position, preheat the oven to 170 °C (325 °F).
2. With the tip of a knife, make incisions in the roast and insert the garlic slices.
3. In a large pan, preferably enameled cast iron, brown the roast in the butter. Season with salt and pepper. Set aside on a plate.
4. In the same pan, brown the onions with the mustard. Season with salt and pepper. Add the broth and return the roast to the pan. Cover and bake for about 3 hours and 30 minutes or until the meat falls easily off the bone. Keep the roast warm on a plate, covered with aluminum foil.
5. In the same pan, bring the broth and potatoes to a boil. Cover and simmer for about 30 minutes, stirring frequently, until the potatoes are tender. Add water, if needed.
6. Serve the roast, cut into pieces, with the potatoes.
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