Slow-Roasted Pork And Peppers is a mostly hands-off dinner that’s both perfect for busy weeknights and pretty enough to serve at a dinner party. There’s very little prep—it’s just a matter of halving bell peppers and cutting onions into wedges, and then the oven does the rest of the work, transforming the boneless pork shoulder into meltingly tender meat. If you are thinking of serving this for company, pair Slow Roasted Pork And Peppers with dishes like Creamy Parmesan Polenta, a Roasted Beet Goat Cheese Salad, and Citrus Olive Oil Cake.
Starting the oven at a high temperature helps the fat render and encourage a good crust on the meat. Though, if the fat cap is too thick for your liking, you can remove some of it before roasting. Otherwise, leave it on and enjoy the lovely moisture it adds to the meat as it roasts.
Shred leftover pork and stir into pasta, serve on loaded sandwiches, or chop and fry up with eggs for a filling breakfast.
If you have a mortar and pestle, this is a good time to put it to use. Use it to grind the fennel seeds. Don’t have one? No problem. Use your sharpest chef’s knife to go over the seeds slowly. Grinding or chopping the seeds not only makes them more pleasant to eat, it infuses the dish with the seeds’ fragrant flavor.