Pork Roast With Yellow Potatoes

Another great recipe from Ricardo.

• Ready In: 4 hrs 20 mins
• Serves: 6

Ingredients

• 1  pork shoulder, roast with the bone and rind about 2 kg (4 lbs)
• 2  garlic cloves, thinly sliced
• 1⁄4 cup butter
• 2  onions, thinly sliced
• 1  tablespoon dry mustard
• 1  cup chicken broth or 1  cup water
• 8  yukon gold potatoes, peeled, halved (or quartered)
•  salt and pepper

Directions

1. With the rack in the middle position, preheat the oven to 170 °C (325 °F).
2. With the tip of a knife, make incisions in the roast and insert the garlic slices.
3. In a large pan, preferably enameled cast iron, brown the roast in the butter. Season with salt and pepper. Set aside on a plate.
4. In the same pan, brown the onions with the mustard. Season with salt and pepper. Add the broth and return the roast to the pan. Cover and bake for about 3 hours and 30 minutes or until the meat falls easily off the bone. Keep the roast warm on a plate, covered with aluminum foil.
5. In the same pan, bring the broth and potatoes to a boil. Cover and simmer for about 30 minutes, stirring frequently, until the potatoes are tender. Add water, if needed.
6. Serve the roast, cut into pieces, with the potatoes.