Roasted Pork Shoulders with Tomatoes and Olives
 
 
Ingredients
  • 1 (2½-pound) boneless pork shoulder
  • 1½ teaspoon kosher salt, divided
  • 1½ teaspoon ground black pepper, divided
  • ¼ cup bacon drippings
  • 1 large sweet onion, sliced
  • 1 yellow bell pepper, seeded and sliced
  • 6 cloves garlic, smashed
  • ¼ cup dry white wine
  • 2 cups assorted olives,* pitted
  • ¼ cup fresh oregano leaves
  • 1 bunch Campari tomatoes
  • Garnish: fresh oregano
Instructions
  1. Preheat oven to 350°.
  2. Sprinkle both sides of pork with 1 teaspoon salt and 1 teaspoon pepper.
  3. In a medium Dutch oven, heat bacon drippings over medium-high heat. Add pork; cook until browned on all sides, about 2 minutes per side. Remove from pot.
  4. Add onion, bell pepper, and garlic; cook until tender, about 4 minutes. Add wine; cook for 1 minute. Add olives, oregano, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper, stirring until combined. Return pork to pot; add tomatoes. Cover with lid.
  5. Roast until pork is fork-tender, about 2½ hours. Garnish with oregano, if desired.
Notes
*We used Castelvetrano and Niçoise olives.
Recipe by Southern Cast Iron at https://southerncastiron.com/roasted-pork-shoulders/