Roasted Pork and Chimichurri
Yields: 6-8 servings
  • 3 teaspoons kosher salt, divided
  • 2½ teaspoons ground black pepper, divided
  • 2 teaspoons smoked paprika
  • Zest of 2 large limes
  • 1 (2½-pound) boneless pork shoulder
  • 4 tablespoons vegetable oil
  • ¼ cup bourbon
  • 1 bunch red or golden beets with tops, trimmed, scrubbed, and quartered
  • 1 tablespoon brown sugar, divided
  • 1 bunch medium carrots with tops, trimmed, scrubbed, and halved
  • 4 shallots, quartered
  • Veggie Top Chimichurri, to serve (recipe follows)
  • Garnish: cilantro leaves
  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 pan. To pan, add bourbon, scraping browned bits from bottom of pan. Remove from heat. Return pork to pan.
  4. In a large bowl, toss beets with 1 tablespoon oil, brown sugar, and ½ teaspoon salt. Place beet mixture around pork in pan. Cover with lid.
  5. Bake for 1 hour.
  6. In same bowl, toss together carrots, shallots, remaining 1 tablespoon oil, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper. Carefully arrange carrot mixture over beets in skillet.
  7. Continue baking, uncovered, until pork is fork-tender, 1 hour and 15 minutes more. Let rest for 15 minutes. Serve with Veggie Top Chimichurri.
Recipe by Taste of the South at