*Roast Pork Shoulder*
Serves 4 to 6 Tender succulent well flavoured pork. Yum. 1 rolled pork shoulder, skin on and well scored (at room temperature) (about 6 pounds)
2 tsp coarse sea salt, divided 1 tsp coarse black pepper 1/2 tsp ground coriander 1/4 tsp red pepper flakes 1 tsp oregano flakes 1 tsp dry mustard 4 fat cloves garlic peeled and crushed 2 tsp finely grated lemon zest 60ml olive oil (1/4 cup) 60ml apple juice or water (1/4 cup)
Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a roasting tin large enough to hold the pork in a single layer. Unroll the pork. If the skin has been scored, great, if not, carefully score it with a sharp exacto knife. Pat dry. Mix together 1 tsp of the sea salt, black pepper, coriander, red pepper flakes, oregano, mustard, garlic, lemon zest and olive oil. Flip the meat onto its back and rub this mixture well into the flesh all over. Place into the roasting tin, flesh side down and skin slide up. Sprinkle the remaining salt over the skin. Pour the apple juice or water into the roasting pan around the meat. Roast in the preheated oven for 40 to 50 minutes until the skin is golden brown and the fat is beginning to render. Reduce the oven temperature to 165*C/300*F/ gas mark 3 and continue to roast for a further 1 1/2 to 2 hours until the meat is very tender and the crackling very crisp. Let rest for half an hour before removing the crackling cap and slicing the meat to serve. Break up the crackling to serve as well. |
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