Name: Slow-Roasted Pork And Peppers
Yield: 6
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 -

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Ingredients for - Slow-Roasted Pork And Peppers

1. 8 cloves garlic, minced -

2. 2 tbsp. packed fresh oregano leaves, plus 4 sprigs -

3. 1 tbsp. fennel seed, chopped -

4. Kosher salt -

5. Freshly ground black pepper -

6. 3 lb. boneless pork shoulder -

7. 6 red, yellow, or orange bell peppers, or a mix, halved lengthwise, seeds and ribs removed -

8. 2 red onions, cut into 8 wedges each -

9. 2 tbsp. extra-virgin olive oil -

10. 1 tbsp. red wine vinegar -

How to cook deliciously - Slow-Roasted Pork And Peppers

1. Stage

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.

2. Stage

Roast until fragrant and sizzling, 20 minutes. Reduce heat to 300°F and continue to roast for 1 hour.

3. Stage

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.

4. Stage

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.