I made a sheet-pan roasted chicken parts and veg entree I saw on ATK and liked the results. Carrot, potato, shallot, Brussels sprouts in roughly uniform 1" chunks, tossed with oil and seasoning. Spread on a pan, nestle chicken breast, leg, thigh pieces amongst them, drizzle the chix with melted butter and sprinkle with herbs, then roast at 475 for 45 min.
The temp scared me a little but the results were perfect.
Yesty I bought a manager's special pork shoulder. I would like to make a similar dish but using sweet potato, apple, carrot, plantain, and red onion wedges, tossed in olive oil and a little balsamic vinegar. I am thinking I should cut the pork into 2" chunks and pressure cook it, then add it to the pan of raw veg so that the pork gets crusty as the vegetables roast.
I'd be grateful for some input as to what to season or brine the pork with
before cooking, how long to pressure cook (how thoroughly do I want it to be cooked before it gets oven heat?), and for what temp and how long should the veg and meat be roasted? These are sweeter veg so I am concerned that 475 will burn them before they cook through.
Thanks in advance!