Pork Shoulder Burried in Tomatoes

Probably the simplest of all recipes I use. Needs less than 5 minutes of labour and can produce finger licking tasty pork even if the starting material is something that is considered as usable only for bacon or sausages.

Ingredients - feeds 4 people per kg

  • One pork shoulder, ribs (with meat, not spare), leg, etc - a large slab of pork other than tenderloin. Shoulder is best.
  • 2-3 plum tomatoes per kilogram
  • Salt, olive oil and spices - white pepper and Herbes De Provance mix


  • Optional - marinate the pork for a few hours a in white wine and herbs. Usually unnecessary.
  • Cut the tomatoes in thin slices, add coarse sea salt, herbes and oilve oil. Mix it up
  • Cover the pork with a layer of the tomato slice mix
Pork Shoulder under Tomatoes
  • Add a bit of white wine around it
  • Forget in the oven for 2-3 hours. Gas mark 5-6 or 175C. 3 hours for a 2kg pork shoulder. 2hours for something smaller. If using an electric oven it may be necessary to add a little bit of white wine from time to time around it.
  • Do not worry that the tomatoes burn - that is intended. They protect the meat so it is nice and tender.
Finished Product


Serve hot with side of choice.

Do Nots

  • Do Not try to do this with a tenderloin or a small piece of meat. The bigger, the better
  • Do Not pour wine on top - the tomatoes should remain undisturbed
-- AntonIvanov - 28 Jan 2017
Topic attachments
I Attachment Action Size Date Who Comment
DSCN1034.JPGJPG DSCN1034.JPG manage 204 K 28 Jan 2017 - 21:40 AntonIvanov Sliced Tomatoes
DSCN1035.JPGJPG DSCN1035.JPG manage 207 K 28 Jan 2017 - 21:41 AntonIvanov Pork Shoulder Covered in Tomatoes
DSCN1036.JPGJPG DSCN1036.JPG manage 209 K 28 Jan 2017 - 21:41 AntonIvanov Finished Product
Topic revision: r1 - 28 Jan 2017, UnknownUser

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