Pork Shoulder from Roman Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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.
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