Roasted Pork, Sweet Potatoes and Loaded String Beans
Don’t you wish you were invited to dinner today?
Ha Ha Ha!
I started the pork shoulder this morning by preheating our oven to 280 degrees and taking out the top rack. To season the meat I made a quick marinade with green peppers, onions, garlic and rosemary. I do a large chop of the veggies and lightly saute them with some EVOO and season with salt, pepper, cumen and Spanish paprika. I then put it all in the blender with some more EVOO, puree and there’s my marinade!
I poked a few holes on the bottom, sides, and top of the shoulder. First place the meat in a roasting pan fat side down and pour half of the marinade on top and coat with a spoon or your hand. Then flip so the fat is on top and pour the remainder of the marinade and again coat with a spoon or your hand. Cover with a tight layer of tin foil and you’re ready to go!
I let the pork roast for about 4 hours and then I started basting it every 20 minutes. After 5 1/2 hours I removed the foil and left it in there for another 45 minutes. Take it out and it’s ready to go!
This is one of the easiest recipes out there! If you want to skip the marinade step just season with your favorite flavors and drizzle with some EVOO and you’re ready to go! I will be posting my secret sweet potato and loaded string beans recipes later this week! Enjoy and as always have fun!