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Roast Pork with Vegetables
A Boston Butt Roast with vegetables |
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1 nice large Boston Butt Pork Roast any size will do.
2 yellow squash
2 eggplant
2 zucchini
1 medium onion
olive oil
salt and pepper to taste
Garlic powder
Roasted red peppers in the jar
Toasted sesame oil
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In a large deep baking pan, place the roast fat side up. Rubthe roast all over with salt and pepper and garlic powder according to your taste. Rub the roast all over with the olive oil and the sesame oil, blending the flavors together. Slice all the squash, eggplants,and zucchini, and the onions. Put them in the pan with the roast. Chop up the roasted red peppers and put them in the pan also.Cover the roast with aluminum foil and cook for 2 hours and 30 mins on 350 degrees. Take off the foil and let the roast continue to cook until the outside is nice and browned evenly, being careful to stir your vegetables. Watch the cooking on this last 30 mins very carefully and lower the heat to 300 degrees for the last 30 mins.
Take out of the oven and let it rest for a good 15 mins, before carving. Serve and enjoy!
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Preparation Time: 20 mins |
Serves: 8-10 |
| Recipe Origin: United States |
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Submitted by: |
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Penny Hawkins
North Carolina
United States |
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| This recipe has been viewed 3961 times. |
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