Southwestern Pork Shoulder Roast

Southwestern Pork Shoulder Roast Ingredients

1 3-lb boneless lamb shoulder	1 3/4 lb Canned tomatoes; undrained
2 Cloves garlic; cut into	2 Sprigs fresh thyme or 1 tsp.
2 tb Vegetable oil	1 Fresh oregano sprig or 1/2
1 lg Onion; finely chopped	1/2 c Fresh cilantro; chopped
2 Carrots; finely chopped	2 tb Lemon juice
1 Green bell pepper; or

Instructions for Southwestern Pork Shoulder Roast

Prep: 15 min, Cook: 1:55. Season pork with salt and pepper to taste. Cut slits in roast and insert slivers of garlic. Heat oil in a heavy Dutch oven over medium high heat. Cook roast 7-8 minutes, turning occasionally, until browned on all sides. Reduce heat to medium and add onion, carrots and pepper. Cook 20 minutes, stirring vegetables and turning meat occasionally. Add next 3 ingredients. Cover and simmer about 1-1/2 hours, or until tender and a meat thermometer registers 150?F for medium done meat. Transfer meat to a carving board and let stand 10 minutes before slicing. Stir cilantro, lemon juice and salt and pepper to taste into vegetables. Serve sliced pork over vegetables. This recipe serves 12 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 12. Posted to MM-Recipes Digest by "Chef Mark E. Weaver" on May 23, 1998

Main Ingredient: PorkCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bell Pepper	Carrot	Cilantro	Garlic
Lamb	Lemon	Onion	Oregano
Thyme	Tomato	Vegetable oil

for flavor and categorization

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