Enjoy a comforting and flavorful meal with this succulent boneless shoulder roast, cooked to perfection and served with crispy mashed potato balls. The addition of a spicy chili oil adds a delightful kick to this dish. Ideal for a special dinner, this recipe combines the tender roast with the satisfying crunch of the potatoes, creating a memorable dining experience for you and your guests.

Recipes for Boneless Shoulder Roast with Mashed Potatoes and Chili Oil

Ingredients

• 1/2 Pack of Campo Grande Boneless Shoulder Roast
• 1/2 cup white wine
• 3 bay leaves
• 1 head of garlic, halved
• 2 tablespoons olive oil
• 4 medium potatoes (about 1.5 pounds), peeled and cut into chunks
• 2 tablespoons butter
• 1 tablespoon cornstarch
• Salt and pepper, to taste
• Vegetable oil, for frying
• 1/2 cup olive oil
• 2 tablespoons Spiceology seasoning (or your preferred chili seasoning)

Preparation

1. Preheat the oven to 350°F. Season the boneless shoulder with salt and pepper to taste. Place the meat in a roasting pan. Add the white wine, bay leaves, and halved garlic head to the pan.
2. Roast for approximately 25 minutes per pound of meat. For a 2-pound roast, this will be around 50 minutes to 1 hour. Use a meat thermometer to ensure the internal temperature reaches 160°F. Keep in mind that while the meat is resting it will rise the internal temperature for about 10 Fahrenheit.
3. Once cooked, let the meat rest for 10-15 minutes. Then, cut the meat into bite-sized pieces.
4. While the roast is cooking, boil the potatoes in a large pot of salted water for about 15-20 minutes, or until tender.
5. Drain the potatoes and return them to the pot. Add 2 tablespoons of butter, 1 tablespoon of cornstarch. Mash until smooth. Add salt to taste. Allow the mashed potatoes to cool slightly. Form small round balls from the mashed potatoes.
6. Heat vegetable oil in a large skillet over medium-high heat. Fry the potato balls in the hot oil until golden and crispy, about 3-4 minutes, turning occasionally to ensure even cooking. Remove and drain on paper towels.
7. In a small skillet, heat 1/2 cup vegetable oil over medium heat, remove from heat. Add 2 tablespoons of seasoning to the hot oil. Remove from heat and let cool.
8. Serve the potatoes and the bite-sized pieces of roasted pork on a plate, and drizzle with the chili oil. Que aproveche!