Name: Roasted pork with root vegetables
Prep time: 15 min
Cook time: 135 min
Total time: 150 min
Yield: 1 serving
Ingredients: 7 oz pork shoulder, trimmed of excess fat, left in one 2-inch-thick piece; 2/3 cup red potatoes, cut into 1-inch chunks; 1 1/4 medium carrots, peeled and sliced into 1-inch coins; 2.5 oz parsnips, peeled and sliced into 1-inch coins; 1 tsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp fresh thyme, leaves stripped; 1/4 tsp garlic powder; 3 tbsp water; 3/4 tsp apple cider vinegar

Nutrition

Per serving

484 calories

Protein: 42g; 35% of calories
Carbs: 34g; 29% of calories
Fat: 19g; 36% of calories

Instructions

Prep 15 min · Cook 2 hr 15 min

Preheat the oven to 325°F. In a small roasting pan, toss the potatoes, carrots, and parsnips with the olive oil and half the salt. Season the pork shoulder on all sides with the garlic powder, thyme, pepper, and the remaining salt.
Place the pork shoulder in the center of the pan. Pour the water into the bottom of the pan and cover tightly with aluminum foil. Roast for 100 minutes until the vegetables are starting to soften.
Remove the foil. Return the pan to the oven and roast for 20 minutes more until the pork is tender and the vegetables are easily pierced. If a fork does not slide into the pork with little resistance, roast for 15 to 20 minutes more. Done when fork-tender, 195°F.
Transfer the pork to a plate and let rest for 10 minutes. While the pork rests, stir the apple cider vinegar into the pan juices and toss the vegetables to coat. Slice the pork and serve alongside the vegetables.

Nutrition

Ingredients

Instructions

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