Roasted Pork and Sweet Potatoes with Salad

Here's a great dish for putting in the oven and finishing your housework.

1 large sweet onion, cut into wedges

3 large sweet potatoes

4-pound pork shoulder

1/4 cup blackened seasoning

2 tablespoons apple cider vinegar

1 tablespoon cane syrup

1 tablespoon olive oil

1/2 teaspoon kosher salt

5-ounces spring mix lettuce

1/4 cup thinly sliced sweet onion

1/4 cup shaved radish

Butter, Salt, and ground black pepper, to serve

Preheat oven to 375℉.

In bottom of a Dutch oven, arrange onion wedges. Add sweet potatoes to side of the pan. Rub pork shoulder with blackened 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 40 minutes more. Transfer pork and vegetables to a serving platter, and let stand of 15 minutes before serving.

In a medium bowl, combine vinegar, cane syrup, oil and salt. Add lettuce, 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.

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Enjoy!!!

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