Dinner, Sides

Pot Roast Pork Shoulder with Peppers

Step 1 of 6

Remove the lid from the pot. Turn dial to SEAR/SAUTÉ, set temperature to HI, and press START/STOP to begin preheating. Allow the unit to preheat for 5 minutes.

2 tbsp olive oil
1 x 2kg rolled and tied pork shoulder, fat trimmed
Salt, as desired
Ground black pepper, as desired
2 medium red onions, peeled, finely sliced
1 red chili, deseeded and finely chopped
4 peppers, mixed colours, deseeded and quartered
1 tbsp sweet smoked paprika
1 garlic clove, peeled and crushed
2 tbsp tomato purée
1 x 400g can chopped tomatoes
200ml chicken stock
2 tbsp fresh sage leaves
1 tsp dried fennel seeds
1 bay leaf

2 tbsp olive oil
1 x 2kg rolled and tied pork shoulder, fat trimmed
Salt, as desired
Ground black pepper, as desired
2 medium red onions, peeled, finely sliced
1 red chili, deseeded and finely chopped
4 peppers, mixed colours, deseeded and quartered
1 tbsp sweet smoked paprika
1 garlic clove, peeled and crushed
2 tbsp tomato purée
1 x 14.1oz can chopped tomatoes
7fl. oz chicken stock
2 tbsp fresh sage leaves
1 tsp dried fennel seeds
1 bay leaf

Step 2 of 6

Add oil to the pot. Season pork and add fat side down. Cook uncovered for 7-10 minutes, turn pork over several times to ensure it browns on all sides and cook for another 8-10 minutes. Remove pork from pot and set aside.

2 tbsp olive oil
1 x 2kg rolled and tied pork shoulder, fat trimmed
Salt, as desired
Ground black pepper, as desired
2 medium red onions, peeled, finely sliced
1 red chili, deseeded and finely chopped
4 peppers, mixed colours, deseeded and quartered
1 tbsp sweet smoked paprika
1 garlic clove, peeled and crushed
2 tbsp tomato purée
1 x 400g can chopped tomatoes
200ml chicken stock
2 tbsp fresh sage leaves
1 tsp dried fennel seeds
1 bay leaf

2 tbsp olive oil
1 x 2kg rolled and tied pork shoulder, fat trimmed
Salt, as desired
Ground black pepper, as desired
2 medium red onions, peeled, finely sliced
1 red chili, deseeded and finely chopped
4 peppers, mixed colours, deseeded and quartered
1 tbsp sweet smoked paprika
1 garlic clove, peeled and crushed
2 tbsp tomato purée
1 x 14.1oz can chopped tomatoes
7fl. oz chicken stock
2 tbsp fresh sage leaves
1 tsp dried fennel seeds
1 bay leaf

Step 3 of 6

Add onions, chilli, peppers, paprika, garlic, tomato purée, chopped tomatoes, stock, herbs, and season as desired. Stir to combine and cook for 5 minutes or until softened. Add back pork to sit on vegetables. Spoon sauce over pork, then cover with the lid. Press START/STOP to stop cooking.

2 tbsp olive oil
1 x 2kg rolled and tied pork shoulder, fat trimmed
Salt, as desired
Ground black pepper, as desired
2 medium red onions, peeled, finely sliced
1 red chili, deseeded and finely chopped
4 peppers, mixed colours, deseeded and quartered
1 tbsp sweet smoked paprika
1 garlic clove, peeled and crushed
2 tbsp tomato purée
1 x 400g can chopped tomatoes
200ml chicken stock
2 tbsp fresh sage leaves
1 tsp dried fennel seeds
1 bay leaf

2 tbsp olive oil
1 x 2kg rolled and tied pork shoulder, fat trimmed
Salt, as desired
Ground black pepper, as desired
2 medium red onions, peeled, finely sliced
1 red chili, deseeded and finely chopped
4 peppers, mixed colours, deseeded and quartered
1 tbsp sweet smoked paprika
1 garlic clove, peeled and crushed
2 tbsp tomato purée
1 x 14.1oz can chopped tomatoes
7fl. oz chicken stock
2 tbsp fresh sage leaves
1 tsp dried fennel seeds
1 bay leaf

Step 4 of 6

Turn dial to SLOW COOK, set temperature to HI, set time to 5 hours, and press START/STOP to begin cooking.

2 tbsp olive oil
1 x 2kg rolled and tied pork shoulder, fat trimmed
Salt, as desired
Ground black pepper, as desired
2 medium red onions, peeled, finely sliced
1 red chili, deseeded and finely chopped
4 peppers, mixed colours, deseeded and quartered
1 tbsp sweet smoked paprika
1 garlic clove, peeled and crushed
2 tbsp tomato purée
1 x 400g can chopped tomatoes
200ml chicken stock
2 tbsp fresh sage leaves
1 tsp dried fennel seeds
1 bay leaf

2 tbsp olive oil
1 x 2kg rolled and tied pork shoulder, fat trimmed
Salt, as desired
Ground black pepper, as desired
2 medium red onions, peeled, finely sliced
1 red chili, deseeded and finely chopped
4 peppers, mixed colours, deseeded and quartered
1 tbsp sweet smoked paprika
1 garlic clove, peeled and crushed
2 tbsp tomato purée
1 x 14.1oz can chopped tomatoes
7fl. oz chicken stock
2 tbsp fresh sage leaves
1 tsp dried fennel seeds
1 bay leaf

Step 5 of 6

When 45 minutes remain, check pork to see if it’s fully cooked. If not, turn pork over and resume cooking.

2 tbsp olive oil
1 x 2kg rolled and tied pork shoulder, fat trimmed
Salt, as desired
Ground black pepper, as desired
2 medium red onions, peeled, finely sliced
1 red chili, deseeded and finely chopped
4 peppers, mixed colours, deseeded and quartered
1 tbsp sweet smoked paprika
1 garlic clove, peeled and crushed
2 tbsp tomato purée
1 x 400g can chopped tomatoes
200ml chicken stock
2 tbsp fresh sage leaves
1 tsp dried fennel seeds
1 bay leaf

2 tbsp olive oil
1 x 2kg rolled and tied pork shoulder, fat trimmed
Salt, as desired
Ground black pepper, as desired
2 medium red onions, peeled, finely sliced
1 red chili, deseeded and finely chopped
4 peppers, mixed colours, deseeded and quartered
1 tbsp sweet smoked paprika
1 garlic clove, peeled and crushed
2 tbsp tomato purée
1 x 14.1oz can chopped tomatoes
7fl. oz chicken stock
2 tbsp fresh sage leaves
1 tsp dried fennel seeds
1 bay leaf

Step 6 of 6

When cooking is complete, carefully remove lid and allow pork to cool for 5 minutes before slicing and serving.

2 tbsp olive oil
1 x 2kg rolled and tied pork shoulder, fat trimmed
Salt, as desired
Ground black pepper, as desired
2 medium red onions, peeled, finely sliced
1 red chili, deseeded and finely chopped
4 peppers, mixed colours, deseeded and quartered
1 tbsp sweet smoked paprika
1 garlic clove, peeled and crushed
2 tbsp tomato purée
1 x 400g can chopped tomatoes
200ml chicken stock
2 tbsp fresh sage leaves
1 tsp dried fennel seeds
1 bay leaf

2 tbsp olive oil
1 x 2kg rolled and tied pork shoulder, fat trimmed
Salt, as desired
Ground black pepper, as desired
2 medium red onions, peeled, finely sliced
1 red chili, deseeded and finely chopped
4 peppers, mixed colours, deseeded and quartered
1 tbsp sweet smoked paprika
1 garlic clove, peeled and crushed
2 tbsp tomato purée
1 x 14.1oz can chopped tomatoes
7fl. oz chicken stock
2 tbsp fresh sage leaves
1 tsp dried fennel seeds
1 bay leaf

Compatible with

Ninja Foodi PossibleCooker

Cooking mode

Utensils

Step 1

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