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