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Roast Pork and Potatoes

by The Kid's Doctor Staff

Here’s an easy recipe your family will enjoy.


Listen to the Podcast

Serves 4


1-4lb. pork shoulder roast

Dry rub:

2 TBSP Spanish paprika

1 tsp. cayenne pepper

1 TBSP onion powder

1 TBSP garlic powder

1 TBSP cumin

1 TBSP dried rosemary

1 TBSP dried thyme leaves

1 tsp. Coleman’s dried mustard

1 oz. extra virgin olive oil

Salt and pepper to taste

Braised potato:

3 large baking potatoes

1 oz. extra virgin olive oil

1/2 medium red onion (medium dice)

2 cloves fresh garlic (minced)

1 oz. white wine

1 TBSP fresh oregano

1 tsp. fresh sage

3 TBSP fresh Parmesan cheese

Salt and pepper to taste

Completely dry pork roast with paper towel and reserve in refrigerator. Combine herbs and spices in small bowl and reserve. Rub pork with olive oil and season completely with dry rub. Season with salt and pepper. Wrap pork in aluminum foil. Place on preheated grill that is at 325°. Cook at 325° for 2 1/2 to 3 hours.

Lay two sheets of aluminum foil (approx. 12 x12 inches for both sheets) on top of each other on the kitchen counter.

Wash potatoes and cut into medium dice. Place potatoes in medium-sized bowl. Add red onions and garlic and toss.  Add chopped herbs to bowl and toss. Add olive oil, white wine and salt and pepper. Lay mixture on foil. Sprinkle with Parmesan cheese.

Wrap mixture inside foil packet. Cook on grill for the last hour that the pork is cooking. Remove from foil and serve with sliced pork.

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