Summary

Ingredients

• 1 ½ kg roast pork (shoulder), boneless, with rind
• 2 clove (s) garlic, cut into sticks
• 5 onion (s), cut into wedges
• 12 potato (s), cut into wedges
• 6 medium tomato (s), cut into wedges
• 1 gr. Can (s) beans, green
• salt
• pepper
• oregano

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Instructions

1. Preheat oven to 220°C (425°F).
2. Rinse the pork and score the rind in a crosshatch pattern. Rub generously with salt, then season with pepper and oregano. Make small slits in the meat and insert the garlic sticks.
3. Place the meat skin-side down in a large roasting pan. Roast at 220°C (425°F) for 30 minutes.
4. While the meat roasts, cut the onions, potatoes, and tomatoes into wedges.
5. Turn the meat rind-side up. Lower the oven to 190°C (375°F) and continue roasting.
6. After 30 minutes, add the onion wedges to the pan around the meat.
7. After another 30 minutes, add the potato wedges.
8. Season the tomatoes with salt, pepper, and oregano. After another 30 minutes, add the tomatoes to the pan and roast for 30 minutes.
9. Add the green beans and roast for a final 15 minutes. The pork should reach 63°C (145°F) internally.