Slow-Roasted Pork Shoulder with Peppers

Wondering how else you can use the peppers that are currently in season? Try them in combination with slow-roasted pork. For meat lovers, this will be a real treat.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 170 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 1 kg Meat, pork, shoulder

  • 6 pods Garlic, fresh

  • 0.5 spoons Spices, caraway, seeds

  • pieces Salt, table

  • 8 twig Spices, oregano, dried

  • 1 spoon Oil, olive

  • 2 piece Onion, raw

  • 5 pieces Bell pepper, red, fresh

  • 1 spoon Vinegar, balsamic

Steps

  1. Preheat the oven to 220 degrees Celsius. Crush the garlic and juniper seeds together with salt in a mortar. Remove the leaves from half of the oregano sprigs and mix them with pepper and a tablespoon of olive oil. Coat the meat thoroughly with the mixture on all sides.

  2. Peel the onions and cut each into 8 pieces, then arrange them at the bottom of the roasting pan to create a bed on which to place the meat.

  3. Roast for 20 minutes, then reduce the temperature to 150 degrees Celsius and roast for another 30 minutes.

  4. Meanwhile, halve the peppers, remove the seeds, and brush them with olive oil. After the initial roasting time, arrange the peppers along with the remaining oregano sprigs around the meat, season with salt, and roast for another two hours.

  5. Let the meat rest for 10 minutes before slicing. Optionally, drizzle the peppers with balsamic vinegar before serving.

Nutrition Information (Per 100g)

  • Calories: 152.07 kcal
  • Fat: 9.52 g
    • Saturated Fat: 3.21 g
  • Carbohydrates: 4.74 g
    • Sugars: 1.68 g
  • Protein: 9.37 g
  • Fiber: 1.37 g