Slow-Roasted Pork and Peppers
Slow-Roasted Pork and Peppers is a low-effort meal that's ideal for busy weeknights yet elegant enough to serve at a dinner party. The preparation is minimal—simply halve the bell peppers and cut the onions into wedges, and then let the oven work its magic, turning the boneless pork shoulder into tender, melt-in-your-mouth meat. If you're planning to serve this dish for guests, consider pairing it with sides like Creamy Parmesan Polenta, Roasted Beet Goat Cheese Salad, and a refreshing Citrus Olive Oil Cake.
Ingredients
- 8 cloves garlic, minced
- 2 Tbsp. packed fresh oregano leaves, plus 4 sprigs
- 1 Tbsp. fennel seed, chopped
- Kosher salt
- Freshly ground black pepper
- 3 lb. boneless pork shoulder
- 6 red, yellow, or orange bell peppers, or a mix, halved lengthwise, seeds and ribs removed
- 2 red onions, cut into 8 wedges each
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. red wine vinegar
Instructions
- Preheat the oven to 425°F. In a small bowl, stir together the garlic, oregano leaves, fennel, 1 tablespoon salt, and ½ teaspoon pepper. Place the pork, fat side up, on a rimmed baking sheet. Rub all over with the garlic mixture.
- Roast until fragrant and sizzling, 20 minutes. Reduce heat to 300°F and continue to roast for 1 hour.
- Remove the sheet from the oven and arrange the peppers and onions around the pork. Drizzle with oil and season with ½ teaspoon each salt and pepper. Tuck oregano sprigs around the vegetables and return to the oven. Roast until the vegetables and pork are very tender, 2 to 2½ hours more.
- Transfer pork to a board and let rest for 10 minutes before slicing. Arrange pork and vegetables on a platter, and drizzle with vinegar and any pan juices from the baking sheet.
Tried this recipe?Let us know how it was!