"You gotta love a mostly hands-off, one-pot dish...."
INGREDIENTS
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8 cloves garlic, minced
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2 tbsp. packed fresh oregano leaves, plus 4 sprigs
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1 tbsp. fennel seed, chopped
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Kosher salt
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Freshly ground black pepper
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3 lb. boneless pork shoulder
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6 red, yellow, or orange bell peppers, or a mix, halved lengthwise, seeds and ribs removed
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2 red onions, cut into 8 wedges each
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2 tbsp. extra-virgin olive oil
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1 tbsp. red wine vinegar