When I think family feast, I always think of meat! Everything that has meat in it is my kind of eating.
So simple yet delicious oven-baked pork shoulder served with crispy potatoes, juicy mushrooms, tender carrots, and last but not least sweet melt in your mouth onions.
Prep Time | 20 minutes |
Cook Time | 4 hours |
Servings |
4 people
|
Ingredients
Meat + Marinade
- 4.4 pounds (lbs) pork shoulder
- 3 tablespoon ketchup
- 3 tablespoon mustard
- 2 tablespoon brown sugar
- 2 teaspoons Rosemary
- 1 teaspoon smoked red paprika
- 1 tablespoon salt
- 1 tablespoon white vinegar
- 1 tablespoon soy sauce
- 3 cloves of garlic minced
- 4 tablespoon olive oil
Veggies
- 5 medium potatoes cut in quarters
- 5 medium carrots cut in 2 inch peaces
- 1 pound mushrooms cut in half
- 4 medium red onions cut in quarters
Ingredients
Meat + Marinade
Veggies
|
Instructions
- The rub: Combine all the ingredients in one bowl.
- Put the meat in the bowl with the spices, turn it around and slather the pork on both sides with the Rub.
- Cover the bowl and keep in the fridge to marinate for at least 3 hours, or overnight.
- Let the meat sit at a room temperature for 30 minutes before baking. Transfer the pork in the tray and roast for 3 hours in a preheated oven at 150°C or 300°F.
- Put the mushrooms and the potatoes in a bowl, add in salt, pepper, oregano, and thyme. Then pour one tablespoon of oil and mix well. Add them to the tray.
- Now add the carrots and the onions, around the meat, increase the temperature to 200°C or 392°F and cook for one hour.
- Let the meat sit at a room temperature for 15 minutes before serving. Enjoy!