Roast Pork with Quick Mashed Potatoes and Tomato-and-Onion Salad

by April Reinhardt
(last updated December 14, 2016)

If your family or guests don't like mashed potatoes with the peel intact, you can always peel the potatoes before boiling them. Leaving the red peeling on the potatoes, however, creates a more colorful side dish.

Roast Pork Ingredients

  • 2 tablespoons of vegetable oil
  • 1 6-pound pork shoulder roast
  • 1/2 can of Cola soda
  • 2 large onions
  • 5 green onions
  • 2 teaspoons of wet minced garlic
  • 1 28-ounce can of stewed tomatoes

Roast Pork Directions

Preheat your oven to 275 degrees. Peel the onions and then chop them and place them into a large bowl. Wash the green onions and, with a pair of kitchen shears, cut them into tiny pieces into the bowl with the onions. Use the whole green onion, green stems, and all. Add the garlic. This recipe uses the wet kind that you can buy in a glass jar. Drain the tomatoes in a colander and add them to the bowl, and stir all of the ingredients t3 or 4 times to combine. Using a large skillet, heat the oil over medium heat and place the roast in the skillet. Brown on all sides, about 10 minutes. Place the roast into a large roasting pan and pour the contents of the bowl over the top and arrange around the sides. Pour 1/2 can of the soda over everything and bake covered for 4 hours. Increase the oven temperature to 425 degrees and bake an additional 1 hour, basting every 15 minutes. Allow the roast to rest for 15 minutes before slicing.

Quick Mashed Potatoes Ingredients

  • 15 small red potatoes
  • 3 tablespoons of water
  • 1/2 cup of chicken broth
  • 1/2 cup of sour cream
  • 3 tablespoons of margarine

Quick Mashed Potatoes Directions

Wash the potatoes and then quarter them, unpeeled, into a large glass bowl. Add the water and cover the bowl with a microwave-safe plate. Cook on high for 5 minutes and then test with a fork to see if they are tender enough to mash. If not, cook another 3 minutes. When the potatoes are tender enough to mash, turn them out into a colander and drain the water. Return them to the bowl and slightly mash them with a potato. Add the broth, sour cream, and margarine and stir them until the potatoes absorb all of the liquid. Serve them right away.

Tomato-and-Onion Salad Ingredients

  • 6 large tomatoes
  • 2 large onions
  • 1 bottle of Italian salad dressing

Tomato-and-Onion Salad Directions

Wash the tomatoes and then quarter them into a glass bowl. Peel the onions, and then slice into thin strips with the tomatoes. Shake the Italian dressing well and pour the entire bottle over the tomatoes and onions, and toss gently. Cover and refrigerate for at least 1 hour and then serve.

Author Bio

April Reinhardt

An admin­istrator for a mutual fund man­age­ment firm, April deals with the writ­ten word daily. She loves to write and plans to author a memoir in the near future. April attend­ed More­head State Uni­ver­sity to pursue a BA degree in Ele­men­tary Edu­ca­tion. ...

MORE FROM APRIL

Inspecting Your Foundation

Although one of the easiest steps in a preventative maintenance program for your home, a foundation inspection can save ...

Discover More

Winterizing Exterior Water Faucets

While you're putting your garden hoses away for winter, take the time to drain and turn off your outside water faucets, ...

Discover More

Cooking Artichokes

Each leaf of a cooked artichoke has an edible layer that you can eat with your teeth, or scrape away with a knife and ...

Discover More
More Cooking Tips

Delicious Bean Dip Dinner

If you're ever in need for a quick dinner, you need a few good ideas. Try making some homemade bean dip for a dinner that ...

Discover More

Grandma's Delicious Meatloaf

Without a doubt, meatloaf is one of the ultimate comfort foods. After all, who doesn't like to have a great tasting ...

Discover More

Quesadillas and Corn on the Cob

Here is a great meal that is easy for those nights you don't feel like cooking. Quesadillas and corn on the cob is a meal ...

Discover More
Subscribe

FREE SERVICE: Receive an e-mail several times each week with a featured cooking tip. Enter your address and click "Subscribe."

Comments

If you would like to add an image to your comment (not an avatar, but an image to help in making the point of your comment), include the characters [{fig}] in your comment text. You’ll be prompted to upload your image when you submit the comment. Maximum image size is 6Mpixels. Images larger than 600px wide or 1000px tall will be reduced. Up to three images may be included in a comment. All images are subject to review. Commenting privileges may be curtailed if inappropriate images are posted.

What is 1 + 3?

There are currently no comments for this tip. (Be the first to leave your comment—just use the simple form above!)


Videos

Subscribe to the Tips.Net channel:

Visit the Tips.Net channel on YouTube

Subscribe

FREE SERVICE: Receive an e-mail several times each week with a featured cooking tip. Enter your address and click "Subscribe."

(Your e-mail address is not shared with anyone, ever.)