Budgets are tight these days, and making a hearty meal that doesn't cost a lot can be challenging. Lee loves Pork in any form so he was happy when I told him I was going to make this Pork Shoulder Roast. He loves pork chops, pork ribs, bacon, pork roast, bacon (wait....I said that).  Well, you get the picture. This recipe turned out so well that we practically ate the WHOLE thing. Seriously. It was very moist and exactly how I'd hoped it would taste - roasted, smoky, tomato-ey (I know that's not a word) pork deliciousness.

The BEST part was that the roast cost about $8 and change. NICE!! 

I had some potatoes in the pantry, so I just roasted some with a bit of olive oil, salt and pepper, chopped parsley and rosemary during the last 30 minutes of cooking.

EASY.

Pork Shoulder Roast with Tomatoes

Ingredients~

3 lbs boneless pork shoulder roast, tied and patted dry

coarse salt and ground pepper

2 TBL extra virgin olive oil

1 large yellow onion, thinly sliced (I used my OXO mandoline)

2 garlic cloves, minced

2 pints cherry tomatoes

2 1/2 C low-sodium chicken broth

2 TBL red wine vinegar

4 tsp smoked paprika

1. Preheat oven to 350. Season pork with salt and pepper. In a large Dutch oven or other heavy pot, heat 1 TBL oil over medium high heat. Add pork, fat side down, and cook, turning until browned on all sides, about 8 minutes. Transfer pork to a plate. 

Pour off fat, return pot to medium high and add 1 TBL oil. Add onion; cook until translucent, 5 minutes. 

Add garlic; cook until fragrant, 30 seconds. Add tomatoes; season with salt and pepper to taste. Add broth and vinegar and cook, stirring and scraping up browned bits. Return pork to pot with juices; sprinkle with paprika.

2. Bring mixture to boil over high heat. Cover, transfer to oven and cook 1 hour. Remove from oven, with tongs, flip pork. Return to oven, uncovered, until tender, 1 hour, basting with pork juices every 15 minutes. Transfer pork to cutting board, let rest for 15 minutes. Slice pork and serve with tomatoes and sauce.