Alive and Cooking
 

Pot Roast Pork

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Roast:

1 large pork shoulder

2 red onions, quartered

5 red apples, halved

1 tbsp smoked paprika

1 ½ L water

4 tbsp extra virgin olive oil

Salt and pepper

Salsa:

2 red capsicum, finely diced

1 red onion, finely chopped

3 red apples, roughly chopped

800 g cherry tomatoes, halved

1 lemon, juice only

Extra virgin olive oil

Salt and pepper

3 packs lebanese bread

Method

To make the roast, into a deep pot add all the roast ingredients. Cover and simmer for an hour and a half. Once simmered, place on the bbq and cook to the desired degree.

To make the salsa, in a pan with a good splash of oil fry the capsicum, red onion and add a good sprinkle of salt and pepper. Once cooked, combine in a large bowl with the tomatoes, apples, lemon juice, a splash of oil and a good sprinkle of salt and pepper.

Serve on lebanese bread with slices of pork and spoonfuls of salsa.

Pot Roast Pork