The acidity in the tomatoes helps tenderize the pork shoulder as it roasts, leaving it fall-apart tender and mouthwateringly delicious.
Roasted Pork Shoulders with Tomatoes and Olives
Ingredients
- 1 (2½-pound) boneless pork shoulder
- 1½ teaspoon kosher salt, divided
- 1½ teaspoon ground black pepper, divided
- ¼ cup bacon drippings
- 1 large sweet onion, sliced
- 1 yellow bell pepper, seeded and sliced
- 6 cloves garlic, smashed
- ¼ cup dry white wine
- 2 cups assorted olives,* pitted
- ¼ cup fresh oregano leaves
- 1 bunch Campari tomatoes
- Garnish: fresh oregano
Instructions
- Preheat oven to 350°.
- Sprinkle both sides of pork with 1 teaspoon salt and 1 teaspoon pepper.
- In a medium Dutch oven, heat bacon drippings over medium-high heat. Add pork; cook until browned on all sides, about 2 minutes per side. Remove from pot.
- Add onion, bell pepper, and garlic; cook until tender, about 4 minutes. Add wine; cook for 1 minute. Add olives, oregano, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper, stirring until combined. Return pork to pot; add tomatoes. Cover with lid.
- Roast until pork is fork-tender, about 2½ hours. Garnish with oregano, if desired.
Notes
*We used Castelvetrano and Niçoise olives.
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So tender. Made this with a bone in roast. Moist and tender. Best Pork Roast I have ever had.