Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Easy Pork Roast
A foolproof Sunday dinner staple featuring a pork shoulder or loin seasoned with garlic, thyme, and sea salt. Slow-roasted until the exterior is beautifully browned and the interior is juicy and tender. Served with a simple pan gravy, it is a comforting and reliable meal that fills the whole house with a wonderful aroma.
A foolproof Sunday dinner staple featuring a pork shoulder or loin seasoned with garlic, thyme, and sea salt. Slow-roasted until the exterior is beautifully browned and the interior is juicy and tender. Served with a simple pan gravy, it is a comforting and reliable meal that fills the whole house with a wonderful aroma.
Ingredients
- 56.67 g Pork Shoulder Roast
- 1/4 cup Cannellini Bean
- 1/4 cup Beer
- 1 medium Tomato, stewed drained
- 37.5 g Onion, chopped
- 200 g Shallot, peeled
- 1 piece(s) Garlic, peeled
- 1/4 tsp Salt Black Pepper
- 1 leaf Bay Leaf
- 1/2 tsp Rosemary
Instructions
- Preheat oven to 275 degrees F (135 degrees C).
- In a large skillet over medium-high heat, brown the roast on all sides, about 10 minutes. Place roast into a large roasting pan. Pour beans, beer, and tomatoes over roast. Arrange onions, shallots, garlic, bay leaves and sprigs of rosemary around the roast, and season with salt and pepper.
- Cover, and bake for 4 hours. Raise the temperature to 425 degrees F (220 degrees C), and roast 1 hour more.
Storage and Meal Prep Tips
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