Pork Shoulder Roast with Tomatoes
See full recipe on: Martha Stewart
Ingredients |
|---|
| 3 pounds boneless pork shoulder roast, tied and patted dry |
| Coarse salt and ground pepper |
| 2 tablespoons extra-virgin olive oil |
| 1 large yellow onion, thinly sliced |
| 2 garlic cloves, minced |
| 2 pints cherry tomatoes |
| 2 1/2 cups low-sodium chicken broth |
| 2 tablespoons red-wine vinegar |
| 4 teaspoons smoked paprika (or hot or sweet hungarian paprika) |
Nutrition 6 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 510 | — |
| Fat | 33g | 51% |
| Carbs | 8g | 2% |
| Protein | 42g | 85% |
| Fiber | 2g | 8% |
| Cholesterol | 140mg | 46% |
| Sodium | 175mg | 7% |
Preparation |
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