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One of Gram’s specialties. Potatoes ‘round the roast are just about the best potatoes you’ll ever eat–tender, brown, and flavored by the juicy roast. Perfect for a cool, crisp day, and the aroma can’t be beat. Make a large roast, so there are plenty of leftovers, as roast pork makes the best sandwiches around.

  • 4-5 lb. pork shoulder roast (bone-in gives the best flavor for the potatoes, boneless makes for the easiest cutting)
  • 1 TB. vegetable oil
  • 1/2-1 tsp. salt
  • 1 large onion
  • 2 lbs. potatoes (6-8 medium)
  • 1/3 Cup apple juice, orange juice, or water

Preheat oven to 375°. Wash roast, pat dry. Rub the roast with vegetable oil, then coat meat with LEMON PEPPER and BAVARIAN SEASONING. Peel and slice onion into thin rounds. Place a few rounds of onion in a roasting pan, put pork roast on top, put the rest of the onions on and around the roast. Roast at 375° for 15 minutes, then reduce heat to 325°. The roast will need about 2 hours total cooking time. The potatoes should go in after 45 minutes, as they need about 1 hour and 15 minutes to reach perfection. Peel and quarter the potatoes lengthwise, then chop into 3/4” cubes. This can be done several hours ahead of time if you wish, just store in water in the refrigerator. When it is time to add the potatoes, remove roasting pan from the oven, place pork roast on a plate. Pour the fruit juice or water into the pan, scrape well to dislodge the browned bits and onion. Add potatoes, toss well to coat. Push the potatoes to the side, place roast back in pan in the middle, and return to oven. Roast an additional hour and a quarter (more for a larger roast). If in doubt, use a meat thermometer, just remember meat will rise about ten degrees while resting. Turn the potatoes every fifteen minutes while cooking, tossing well to coat with pan juices. Remove the roast at least ten minutes prior to serving. At this point, if the potatoes are not brown enough for your liking, turn the oven temperature to low broil for 5-7 minutes, turning and shaking every few minutes. The liquid in the pan should reduce by half. Dark brown potatoes look great, but lighter brown potatoes will be more tender and have more pan juices for coating. Serve this simple meal with green beans and fresh crusty bread.
Serves: 4-6
Prep. time: 15 minutes
Cooking time: 2 hours

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