Roasted Pork and Vegetables with Spicy Herb Sauce
Serves: 6 to 8
 
Ingredients
  • 3 teaspoons kosher salt, divided
  • 2 1⁄2 teaspoons ground black pepper, divided
  • 2 teaspoons smoked paprika
  • 2 large limes, zested
  • 1 (2 1⁄2-pound) boneless pork shoulder
  • 4 tablespoons vegetable oil, divided
  • 1⁄4 cup bourbon
  • 1 bunch red or golden beets with tops, trimmed, scrubbed, and quartered
  • 1 tablespoon firmly packed brown sugar
  • 1 bunch medium carrots with tops, trimmed, scrubbed, and halved
  • 4 shallots, quartered
  • Spicy Herb Sauce (recipe follows)
Instructions
  1. Preheat oven to 325°.
  2. In a small bowl, stir together 2 teaspoons salt, 2 teaspoons pepper, smoked paprika, and lime zest. Rub salt mixture all over pork. Let stand for 10 minutes.
  3. In a medium Dutch oven, heat 2 tablespoons oil over medium-high heat. Add pork; cook until browned on all sides, about 2 minutes per side. Remove pork from pot. Add bourbon to pot, scraping browned bits from bottom of pot with a wooden spoon. Remove from heat. Return pork to pot.
  4. In a large bowl, toss together beets, brown sugar, 1 tablespoon oil, and 1⁄2 teaspoon salt. Place beet mixture around pork in pot. Cover with lid.
  5. Bake for 1 hour.
  6. Meanwhile, in same bowl, toss together carrots, shallots, remaining 1 tablespoon oil, remaining 1⁄2 teaspoon salt, and remaining 1⁄2 teaspoon pepper. Remove pot from oven, and carefully arrange carrot mixture over beets.
  7. Bake, uncovered, until pork is fork- tender, 1 hour and 15 minutes. Let stand for 15 minutes. Serve with Spicy Herb Sauce.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/roasted-pork-vegetables-spicy-herb-sauce/