It’s good to have a recipe in the repertoire that requires no fussing about — especially when entertaining. Roasts cooked on the bone have an intense, rich flavour, made even better when cooked overnight, or all day. Have fun with your guests as they pull this meltingly tender meat apart.
|4||Garlic cloves, grated|
|2 tsp||Ground cumin|
|2 tsp||Smoked paprika|
|2 tsp||Ground fennel|
|1||Lemon, zest of|
|2 Tbsp||Olive oil|
|2 ½ kgs||Pork shoulder, or pork leg (Main)|
|1||Onion, peeled and sliced|
|1 cup||Apple juice|
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- In a mortar and pestle grind garlic with salt until a paste forms. Add cumin, paprika, fennel, lemon zest and olive oil. Rub the paste all over the pork and place in the fridge to marinate. It is best left overnight.
- Heat oven to 200C.
- Place pork on top of onions in a roasting dish. Cook for 30 minutes, add apple juice, then cover dish with a lid or foil, reducing the oven temperature to 110C.
- After 11 hours remove the lid and turn oven up to 200C. Baste pork with cooking juices.
- Roast for a further 30 minutes until pork caramelises and becomes sticky.
- Allow to rest then serve pork whole on a plate for people to pull apart meat at the table.
- Serve with steamed courgettes tossed with fresh oregano and olive oil.