Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg pork (shoulder)
- 500 g potato (s), sliced
- 200 g carrot (s), sliced
- 2 tomato (s), peeled and diced
- 200 g celery, cut into cubes
- 1 green pepper (s), cut into strips
- 0.5 liter ½ vegetable stock
- 1 teaspoon marjoram and some pepper
- 1 onion (s), sliced
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Put the vegetable stock with the vegetables in the Römertopf and mix well. Rub the pork shoulder with salt, pepper and marjoram. Score the rind with a sharp knife. Place your shoulder on the vegetables. Place the closed Römertopf in the cold oven on the grid and let it cook at approx. 180 ° for approx. 1 3/4 hours.
- Then turn the oven up to 200 °, remove the lid from the Römertopf and let the pork shoulder brown for about 1/4 hour, turning it every now and then.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below