Dish for 4-6 people.
Ingredients:
1 kilo deboned pork shoulder (procureur)
2 tbs olive oil
2 red pepper
2 (large) white onions
400 grams of diced tomatoes (1 can)
320 ml barbecue sauce
4 cloves of garlic
2 tsp cayenne pepper
2 sprigs of rosemary (I also use dried rosemary)
Pepper and salt
Additional needed:
Casserole or oven dish with a lid that can go in the oven.
Kitchen twine
Preparation:
Preheat the oven to 140°C (convection).
Cut the peppers into strips, the onions into rings and press the garlic. Mix this together with the diced tomatoes, barbecue sauce, cayenne pepper, rosemary (I prefer finely chopped) and cumin in a bowl and set aside.
Tie the pork shoulder with kitchen twine. Sprinkle salt and pepper over the meat and rub it in. Heat the oil in the frying pan and fry the pork shoulder on all sides until it turns nicely brown.
Add the sauce to the meat in the pan and bring it to the boil. Spoon the sauce over the meat so that it is well covered.
If you have roasted meat in a pan without a lid, transfer everything to an oven dish.
Cover the meat with baking paper (if you don’t do this, the meat will be a lot drier) and put the lid on the pan/oven dish and place it in the oven.
Leave the meat in the oven for 3.5 hours until it is almost falling apart.
Remove the meat from the oven, remove the kitchen string and pull the meat apart with 2 forks (or with your hands).
Delicious to serve with coleslaw, sour cream, tortillas or rolls.
Enjoy your meal
