This Roasted Pork and Sweet Potatoes with Salad is a hearty, wholesome meal perfect for Sunday dinner or entertaining. A seasoned pork shoulder roasts low and slow over sweet onions and tender sweet potatoes, creating a savory-sweet balance that’s full of comfort. Paired with a fresh side salad of spring mix, radish, and a light apple cider vinaigrette, this dish combines rich Southern flavors with a refreshing finish. Simple yet impressive, it’s a satisfying recipe that makes the most of Louisiana’s seasonal ingredients.
Roasted Pork with Sweet Potatoes
Makes 4 to 6 servings
Ingredients
- large sweet onion, cut into wedges
- 3 large sweet potatoes
- 1 (4-pound) pork shoulder
- ¼ cup blackening seasoning
- 2 tablespoons apple cider vinegar
- 1 tablespoon cane syrup
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 1 (5-ounce) package spring mix lettuces
- ¼ cup thinly sliced sweet onion
- ¼ cup shaved radish
- Butter, salt, and ground black pepper, to serve
Instructions
- Preheat oven to 375°.
- In bottom of a Dutch oven, arrange onion wedges. Add sweet potatoes to the side of the pan
- Rub pork shoulder with blackening seasoning, and place on top of vegetables. Place lid on Dutch oven.
- Bake until pork is fork-tender, about 2 hours. Uncover and bake until pork is browned, 30 to 45 minutes more. Transfer pork and vegetables to a serving platter, and let stand for 15 minutes before serving.
- In a medium bowl, combine vinegar, cane syrup, oil, and salt. Add lettuces, sliced onion, and radish; toss to coat. Serve alongside roasted pork and sweet potatoes. Serve sweet potatoes with butter, and season to taste with salt and ground black pepper.
