👨🍳 Method
Prep the Pork: Pat the pork dry. Use a small knife to make slits all over the roast and insert garlic cloves into each slit.
Season: Rub the pork with olive oil, salt, pepper, paprika, and herbs.
Sear: In a Dutch oven over medium-high heat, sear the pork on all sides until browned (about 3–4 minutes per side). Remove and set aside.
Build the Base: Add sliced onion to the pot and sauté until soft. Stir in tomato paste if using.
Simmer: Return the pork to the pot. Pour in broth and add bay leaf. Cover and roast in the oven at 160°C (325°F) for 2.5 to 3 hours, until tender.
Serve: Slice and serve with the pan juices. Perfect with mashed potatoes, sauerkraut, or dumplings.
If you’d like this translated into Darija or want a twist with Moroccan spices, I can help with that too!
