- Meat and poultry
- Roast pork
- Pork shoulder
An aromatic blend of cumin and citrus flavours gives a unique flair to this roast pork shoulder.
9 people made this
- 1.25kg pork shoulder joint
- 4 cloves garlic, crushed
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons dry sherry
- 1 tablespoon balsamic vinegar
- 2 tablespoons lemon juice
- 1 tablespoon lime juice
- 120ml water
- 2 tablespoons rapeseed oil
- 1/2 teaspoon natural orange extract, such as Dr Oetker
- 3 dashes Tabasco sauce
MethodPrep:15min ›Cook:2hr30min ›Extra time:8hr marinating › Ready in:10hr45min
- To make the marinade, mix together in a bowl all ingredients except the pork.
- Place pork in a large zip-top plastic bag. Pour the marinade over the pork and close the bag trapping as little air as possible. Marinate in the fridge at least 8 hours and up to 2 days. Be sure to turn the bag every time you open the refrigerator so that all sides are in the down position for at least 2-4 hours.
- Preheat oven to 160 C / Gas 3.
- Place pork in a roasting tin along with the marinade. Cover with a pan lid or foil. Roast for 2 hours, then remove the cover and continue roasting for at least another 30 minutes. The roast should be cooked until the centre reaches at least 65 degrees C (slightly pink) or up to 75 degrees F (well done).
- Remove from oven and loosely cover with foil for at least 10 minutes before carving.
- Scrape the bottom and sides of the roasting tin with a wooden spoon to loosen up and dissolve any dark bits. Sieve the liquids into a sauce pan and bring to a slow boil to reduce slightly. Taste and adjust seasoning accordingly. Add a drop or two of extracts (orange, lemon and/or lime) to intensify the citrus flavours, but be careful not to over power the cumin (which should be the predominate flavour).
- Carve the roast into thick slices and place on a platter. Add the juices from carving into the sauce and stir well. Drizzle the sauce over the pork.