For the Rolled Pork Shoulder in the Roman Pot, water the Roman pot.
Peel and slice the carrots and onion.
Wash the peppers, remove the seeds and cut into strips.
Wash, peel and slice the potatoes and tomatoes.
Rinse the bones so that no splinters can get into the sauce.
Put all the ingredients in the Römertopf and roast on a medium heat at 220 °C for about two hours.
Allow the rolled pork shoulder to rest briefly in the Römertopf before cutting.
Serve with leaf salads.