Sheet-Pan Pork Shoulder Ojakhuri

Ingredients

• 1 lb Pork Shoulder, cut into 1½-inch chunks
• 1½ lb baby potatoes, halved
• 1 Red Bell Pepper, cut into chunks
• 8 oz Mushrooms, halved
• 1 red onion, in wedges
• 3 tbsp oil
• 1 tsp ground coriander
• ½ tsp ground fenugreek
• ½ tsp smoked paprika
• 3 cloves garlic, smashed
• Handful cilantro

Method

1. Heat the oven to 425°F (220°C). Toss the potatoes with half the oil and salt on a sheet pan and roast 15 minutes head start — they're the slowest guest.
2. Toss the Pork Shoulder, Red Bell Pepper, Mushrooms, onion, and garlic with the remaining oil, coriander, fenugreek, paprika, and salt.
3. Add everything to the pan in one layer and roast 22–25 minutes, until the potatoes are crusty, the Mushrooms are browned, and the Pork Shoulder is cooked through — 145°F (63°C) with a rest for pork, 165°F (74°C) for chicken.
4. Scrape up the pan juices, toss everything together, and shower with cilantro. Serve straight off the pan, family-style — it's in the name.