One of the tastiest roast pork dishes I know, this recipe makes a wonderful centre piece when entertaining guests. It does require a little more attention than a normal pork joint, but I can guarantee it is more than worth the effort.
As always, especially with Pork, make sure you use the best quality you can find. Ideally you want to use pasture fed Pork, your butcher should be able to help you. If not, perhaps it’s time to find a new butcher…
Ingredients (Serves 8):
- 1.5 – 2kg of high quality pork shoulder
- 1 tbsp cumin seeds
- ½ tbsp black peppercorns
- 6 cloves, whole
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 6 garlic cloves, crushed
- 1 tbsp raw honey
- Juice of 1 orange
- Juice of 2 limes
- 2 tbsp olive oil
Roast Pork How To:
1) Heat a pan to a medium heat. Add the cumin and peppercorns and toast for 2 minutes, taking great care not to burn. In a mortar and pestle, crush the spices with the cloves, oregano, thyme and a little sea salt, then add the crushed garlic to form a paste.
2) Transfer the spice mixture to a small bowl, and stir in the citrus juices, honey and the olive oil. With a sharp knife, pierce the pork all over then place into a large resealable plastic bag. Pour over the marinade and shake well, ensuring all the meat is well coated, then leave in the refrigerator overnight.
3) When ready to cook, heat the oven to 200C / 400F / gas mark 6. Put the pork in a roasting dish, keeping the marinade to one side, then cook for half an hour.
4) Lower the oven temperature to 160C / 325F / gas mark 3. Baste the pork, then cover with foil, and roast for another 2 – 2 and a half hours until cooked through. Be sure to keep basting the meat in the juices from the dish whenever you can to maximise the flavour.
5) Transfer the meat to a carving board and cover with foil, leaving to stand for 10 minutes. Pour any leftover juices into a saucepan, and skim the fat off the top. Bring to the boil, then simmer for 5 minutes, stirring regularly. Carve the pork, and serve with the reduced juices. Works great with sweet potatoes or cauliflower rice!
Do you often make a roast? I’d love to hear how you make yours in the comments below!