Pork Rump with Sweet Potato

Name: Pork Rump with Sweet Potato
Yield: 8
Ingredients: 1 pork rump weighing approximately 3 kg; 5 cloves of garlic, crushed; 1 onion, chopped; 1 cup of vinegar; 1 cup of butter; 1 cup of olive oil; 2 red peppers; 2 yellow peppers; Fresh herbs of your preference (thyme, rosemary, oregano) to taste; 2 green peppers; 1 kg of sweet potatoes; 1 kg of carrots; Salt and black pepper to taste

1
1 pork rump weighing approximately 3 kg
2
5 cloves of garlic, crushed
3
1 onion, chopped
4
1 cup of vinegar
5
1 cup of butter
6
1 cup of olive oil
7
2 red peppers
8
2 yellow peppers
9
Fresh herbs of your preference (thyme, rosemary, oregano) to taste
10
2 green peppers
11
1 kg of sweet potatoes
12
1 kg of carrots
13
Salt and black pepper to taste

Ingredients

1
1 pork rump weighing approximately 3 kg
2
5 cloves of garlic, crushed
3
1 onion, chopped
4
1 cup of vinegar
5
1 cup of butter
6
1 cup of olive oil
7
2 red peppers
8
2 yellow peppers
9
Fresh herbs of your preference (thyme, rosemary, oregano) to taste
10
2 green peppers
11
1 kg of sweet potatoes
12
1 kg of carrots
13
Salt and black pepper to taste

Directions

1
Season the pork rump with garlic, onion, herbs, salt, pepper, and vinegar
2
Leave it to marinate in the refrigerator for 12 hours
3
Remove the meat from the marinade, strain the juices, and reserve them
4
Melt the butter and olive oil, then glaze the pork rump in a pan
5
Meanwhile, cut the sweet potatoes into large cubes, the carrots into slices, and the peppers into small cubes
6
Transfer the meat to a baking dish and combine the vegetables
7
Add the juices and cover with aluminum foil
8
Bake in a medium oven for four hours
9
Stir occasionally and add hot water as needed
10
Remove the aluminum foil and let the vegetables caramelize slightly
11
Serve hot.