Propeć with Roasted Vegetables

Ingredients

• 1.5 kg (3.3 lbs) pork shoulder, boneless 1.5 kg (3.3 lbs) pork shoulder, boneless
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons paprika 2 tablespoons paprika
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• 1 tablespoon dried rosemary 1 tablespoon dried rosemary
• 1 tablespoon olive oil 1 tablespoon olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• 1 kg (2.2 lbs) potatoes, cut into wedges 1 kg (2.2 lbs) potatoes, cut into wedges
• 500g (1.1 lbs) carrots, peeled and cut into chunks 500g (1.1 lbs) carrots, peeled and cut into chunks
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, paprika, dried thyme, dried rosemary, olive oil, salt, and pepper to create a marinade.
3. 3.
   Rub the marinade all over the pork shoulder, ensuring it is evenly coated. Let it marinate for at least 1 hour, or overnight for maximum flavor.
4. 4.
   Place the marinated pork shoulder in a roasting pan and roast in the preheated oven for approximately 2.5 to 3 hours, or until the meat is tender and cooked through.
5. 5.
   While the pork is roasting, prepare the roasted vegetables. In a separate baking dish, combine the potatoes, carrots, bell peppers, fresh parsley, fresh dill, olive oil, salt, and pepper. Toss until the vegetables are evenly coated.
6. 6.
   After the pork has been roasting for about 1 hour, add the baking dish with the vegetables to the oven. Roast for approximately 1 hour, or until the vegetables are golden and tender.
7. 7.
   Once the pork and vegetables are cooked, remove them from the oven. Let the pork rest for a few minutes before slicing.
8. 8.
   Serve the sliced pork with the roasted vegetables on the side. Garnish with additional fresh herbs, if desired.

Treat your ingredients with care...

• Pork shoulder — For the best results, choose a pork shoulder with a good amount of marbling, as this will ensure a juicy and flavorful end result.
• Paprika — Opt for Hungarian paprika for a more authentic Serbian flavor profile.
• Fresh herbs — If fresh herbs are not available, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• For extra tenderness, marinate the pork shoulder overnight in the refrigerator.
• Baste the pork shoulder with its own juices every 30 minutes while roasting to keep it moist and flavorful.
• Feel free to add other vegetables of your choice to the roasted vegetable medley, such as zucchini or onions.
• Serve Propeć with a side of crusty bread to soak up the delicious juices.
• Leftovers can be used to make sandwiches or added to salads for a quick and tasty meal.

Serving advice

Serve Propeć with the roasted vegetables on a large platter, allowing guests to help themselves to slices of the succulent meat and flavorful vegetables. Garnish with fresh herbs for an added touch of freshness.

Presentation advice

Arrange the sliced pork shoulder on the platter, placing the roasted vegetables around it. Drizzle any remaining pan juices over the meat and vegetables for added flavor and visual appeal. Sprinkle with fresh herbs for a pop of color.