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.
Pork Shoulder Roast with Tomatoes
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.