Slow Roast Pork Shoulder
ü 3Kg of netted boneless pork shoulders
ü ½ cup of regular Oregano
ü Small bunch of parsley
ü 1/4 cup of mint
ü One lemon (for zest and juice)
ü 1 tsp of Fennel and Cumin
ü ¼ cup of olive oil
ü 2 tablespoon of cider vinegar
Instructions:
ü Peel the skin of potatoes and cut each potato into 4 pieces
ü Carefully peel the lime for zest
ü Squeeze the lime and sour orange juice into a cup
ü Lightly pan fry fennel and cumin and grind them
ü Stab the pork in all sies with sharp small knife so the marinade can penetrate the meat
ü In a blender, mix all ingredients making a marinade
ü Place met in cast oven cooking pot
ü Pour juice covering (submerging) the pork and place the whole pot in refrigerator (I kept for 2 days)
ü Take the pot out and keep it in room temperature for 1-2 hrs
ü Prepare an oven tray with rack, transfer the pork on the rack and roast the port in 80C, 6 to 7 hours total, basting with the juices in the roasting pan every hour
Let it rest for 15-30 min so that the fibers can relax a bit, and the juices re-group. After about 30 min, it was so easy to cut the pork into pieces – it pulled apart with very little effort and break the crackling into shards. I served the pork with the mustard mash, honey-roasted potatoes and carrots. I also made paste, which turned out so great – I mixed couple of spoons of mustard, chopped anchovy and jalapeno