April – Pork Shoulder in Red Sauce and Slow Roasted Sweet Potatoes

A couple of weeks ago I made ‘Forever Roasted Pork Shoulder’, it was a big success in our house and gave us wonderful leftovers. Then I saw Chef Mimi’s post for ‘Pork All’Arrabbiata’ and knew I needed to try it if I could score another pork shoulder at the store. I loved the idea of slow cooking the pork in a spicy red sauce. This was also the perfect opportunity to clean out the pantry and/or fridge.

I found a jar of “just outdated” (really those dates are very conservative and it was only a few months past expiration…it looked fine) red pepper marinara sauce in the pantry, the end of a jar of bourbon and bacon BBQ sauce (about 1/4 cup), and a small can of spicy V8 juice. There wasn’t any leftover red wine (we drank it all) to add, so I also cleaned out the jars with a little water.

I decided to cook it slowly at a low temperature, covered this time. As in ‘Forever Roasted Pork Shoulder’ that meant 5 hours at 275 degrees F. While the oven was on at the low temperature, I could also roast some sweet potatoes. I ran across this method on the blog Smitten Kitchen for slow-roasted sweet potatoes. 2 1/2 hours at a low temperature, then broiled until charred on top results in a creamy skinned potato quite unlike the usual stringy-ness (although I will eat a sweet potato no matter how it’s cooked).

Slow-Roasted Sweet Potatoes

Slow-Roasted Sweet Potatoes

I think they will be delicious with the pork and hey, the oven is already on.

Here are a few pictures of the final result, we had lots of leftovers for pulled pork quesadillas (no pictures) and sandwiches.

Pulled Pork with Red Sauce

Pulled Pork with Red Sauce and Slow Roasted Sweet Potatoes

4 thoughts on “April – Pork Shoulder in Red Sauce and Slow Roasted Sweet Potatoes

  1. Not going to the grocery store at all, I don’t know if there’s still pork to be had. I think everyone has read about the Smithfield plant (as well as other meat-packing plants) that closed because of a high rate of coronavirus infections in the workers, who work at close quarters. But if I found a pork shoulder I think I would love this recipe!

    be well… mae at maefood.blogspot.com

    • Hi Mae, I had heard of it…terrible. The meat at our local store comes from a farm in CA, humanely raised and slaughtered. So we are lucky. I am trying to stretch the time out between visits to the store, it gets pretty ‘creative’ by the end of that period. Thanks for visiting, be safe.

    • If you have something else in your main oven at a low temperature, this is perfect. Otherwise I cook these in the toaster oven. They really do have a different texture. I roast several and reheat the extras for lunch or breakfast with a poached egg on top.

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