Slow Roasted Pork & Mediterranean Vegetables
Ingredients
6 servings:
Ingredients for the Pork Roast:
3 pound pork shoulder roast, bone-in, skin on and scored with a diamond pattern
2 teaspoons kosher salt
2 teaspoons fresh ground pepper
1 teaspoon dried oregano leaves
1/2 teaspoon dried herbs de Provence
Vegetables:
2 carrots, peeled, roughly chopped
2 celery stalks, trimmed, roughly chopped
1 medium yellow onion, peeled, roughly chopped
1 red bell pepper, seeded, roughly chopped
1 green bell pepper, seeded, roughly chopped
1 medium eggplant, trimmed, roughly chopped
4 small tomatoes, seeded, roughly chopped
1 medium zucchini, trimmed, roughly chopped
2 pounds fingerling or small red potatoes, cut in half
2 cloves garlic, peeled, thinly sliced
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1/2 teaspoon herbs de Provence
Instructions
Step 1
Preheat oven to 400⁰F. In small bowl combine salt, pepper, oregano and herbs de Provence and season all sides of pork roast with herb mixture. Place roast skin side up in large roasting pan; roast at 400⁰F for 30 minutes or until skin of pork roast has started to puff and crackle.
Step 2
Meanwhile, in large bowl add chopped vegetables, garlic, salt, pepper and herbs de Provence; toss to coat. Place vegetables around pork roast; roast additional 30 minutes at 400⁰F. Reduce heat to 325⁰F; roast additional 2-1/2 to 3 hours. Remove from oven; serve pork roast with vegetables.
