Greek Roast Pork with Figs | Tender Autumn Oven Dish

Preheat the oven to 160 °C (conventional top and bottom heat). Rinse the pork shoulder, pat it dry with paper towels, then cut it into large bite-sized cubes or thicker slices. Season generously with salt and pepper on all sides.

Peel the onions and cut them into thick wedges. Flatten the garlic cloves with the flat side of a knife, then peel them. Cut the figs into halves or quarters.

Heat the olive oil over medium-high heat in a large oven-safe skillet or Dutch oven. Sear the meat quickly in batches for 4-5 minutes until a nice golden-brown crust forms, then remove to a plate.