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Rosemary and Garlic Roasted Pork and Vegetables Recipe

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This recipe for Rosemary and Garlic Roasted Pork and Vegetables, by , is from The Foods We Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tanya Tom

Category:
Category:

Ingredients:  
Ingredients:  
4-5 lb. boneless pork roast, butt or shoulder
6 garlic cloves, crushed to paste
1 Tbsp chopped fresh rosemary
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp honey
Salt and pepper to taste
1 cup beef broth
1/2 Tbsp liquid smoke
6 carrots, cut into 2 inch pieces
4 potatoes, 2 inch pieces
1 onion, quartered

Directions:
Directions:
Combine garlic, rosemary, olive oil, vinegar and honey and spread all over roast. Wrap tightly and marinate at least 4 hours but up to overnight.

Allow meat to come to room temperature before cooking (approximately 2 hours). Salt and pepper generously.

Place cast iron dutch oven in the oven and preheat oven to 500. Once heated, add roast to hot dutch oven and bake 20 min.

Carefully remove from oven and turn oven down to 300. Turn over meat and add vegetables. Pour broth mixed with liquid smoke over the meat and vegetables.

Tent lightly with foil and place back in oven for 2 1/2 hours or until 140 internally.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
8 hours+, 60 min. active

 

 

 

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