Roast pork from the Römertopf

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Water the Römertopf according to the instructions for use. Rub pork shoulder with salt, pepper and paprika. Peel shallots, cut in half lengthwise. Clean or peel, wash and cut soup vegetables into pieces. Clean cabbage, quarter it, remove stalk. Cut cabbage into strips and wash.

2. 2

   Pluck thyme from the stalks. Mix with cabbage, shallots, soup vegetables and caraway. Put vegetable mixture and meat into the drained Roman pot. Pour on broth. Close the pot and put it on the lowest shelf of the cold oven. Heat up the oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3). Cook the roast and vegetables for about 1 1/4 hours. Remove the roast from the Roman casserole. Pour the vegetables through a sieve, collect the stock in a pot. Season stock with salt and pepper, bring to the boil and thicken with sauce thickener. Cut roast into slices. Season cabbage vegetables with salt and pepper.

3. 3

   Cook the roast and vegetables for about 1 1/4 hours. Remove the roast from the Roman casserole. Pour the vegetables through a sieve, collect the stock in a pot. Season stock with salt and pepper, bring to the boil and thicken with sauce thickener. Cut roast into slices. Season cabbage vegetables with salt and pepper. Arrange vegetables, roast and sauce on plates. Garnish with thyme

Nutrition Facts

KCAL
480 kcal

CARBS
15 g

FATS
28 g

PROTEINS
42 g