Roast Pork Lung with Vegetables From the Slow Cooker

For the pork lung roast with vegetables, peel and finely dice the onion. Peel and dice the potatoes as well. Remove the stalk from the broccoli, wash and divide into small florets.

Wash and dice the zucchini, chop the cherry pepperoni (if you don’t like it so spicy, remove the seeds). Clean and slice the mushrooms and pour the carrot-pea mixture into a colander and rinse. Rinse the pork lung roast and pat dry.

Now layer everything in the insert of the slow cooker. First the onions, then the potatoes, the pork lung roast, broccoli, zucchini, pepperoni, mushrooms and carrot-pea mixture.

Add a little salt and pepper and then pour the strained tomatoes on top. Put the lid on the slow cooker and cook on level High for about 4.5 hours.

After about 4 hours, remove the pork lung roast, shred it a bit (Pulled Pork), return it to the slow cooker, stir it through and let it cook for another half hour. Then stir well again, season to taste and enjoy!

Preparation Tip:

Pork lung roast with vegetables goes well with mixed salad or even rice. Use fresh herbs, such as basil or rosemary, thyme. These herbs harmonize especially with the ingredients.

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