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Pork shoulder from the Roman pot

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Ingredients for 4 servings:

  • 1 kg pork (shoulder)
  • 500 g potato(s), sliced
  • 200 g carrot(s), sliced
  • 2 tomatoes, peeled and diced
  • 200 g celery, diced
  • 1 bell pepper(s), green, cut into strips
  • ½ liter vegetable broth
  • 1 tsp marjoram and some pepper
  • 1 onion(s), sliced
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pour the vegetable broth and vegetables into the Roman pot and mix well. Rub the pork shoulder with salt, pepper, and marjoram. Score the rind with a sharp knife. Place the shoulder on top of the vegetables. Place the closed Roman pot on the oven rack in a cold oven and cook at approximately 180°C for approximately 1 3/4 hours. Then increase the oven temperature to 200°C, remove the lid from the Roman pot, and let the pork shoulder brown for approximately 1/4 hour, turning occasionally.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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