Simple Roast Pork and Vegetables

April  1, 2010
2 Ratings
  • Prep time 50 minutes
  • Cook time 2 hours 30 minutes
  • Serves 6
Author Notes

Nothing fancy. That's the way my family likes it. This is an easy, but delicious dinner that will please everyone. —nannydeb

What You'll Need
  • 3-4 pounds pork shoulder roast with bone
  • 2 cloves garlic, smashed and minced
  • 1 tablespoon fresh thyme, minced
  • coarse sea salt
  • coarsely ground black pepper
  • 4-5 carrots, peeled and chopped into 1-2 inch chunks
  • 2 celery ribs, chopped in 1-2 inch chunks
  • 1.5 pounds small potatoes (I used Baby Dutch yellow potatoes)
  • 1 bag frozen pearl onions (or you can blanch and peel fresh ones if you prefer)
  1. Slather the pork roast with garlic, thyme, salt and pepper. Let it sit for about 30 minutes to get to room temperature.
  2. Preheat the oven to 325° F. Place the pork roast on a roasting rack, fat side up.
  3. Roast the pork for 35 minutes per pound or in this case about 2 1/2 hours.
  4. About 45 minutes before the end of the roasting time, place the chopped vegetables on the roasting pan and roast them until tender, stirring at least once during that time.
  5. Once the vegetables and roast are tender, remove them to a serving platter and let it rest for 5 to 10 minutes.
  6. Pour the pan juices over the roast and serve with some good crusty bread.

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Recipe by: nannydeb

Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!

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