Ingredients
For the pork
pork shoulder skinned and boned
2-2.5
large onion
1
whole bulbs of garlic
2
fresh coriander
fresh mint leaves
For the marinade
orange juice
100
fresh oregano
lime juice
200
ground cumin
1
ground coriander
1
scotch bonnet chillies
3
brown sugar
2
olive oil
50
flaky sea salt
1
This is traditionally made with sour oranges. When in season, the sour, bitter juice of Seville oranges works well, chiming with the natural sweetness of slow-cooked pork and floral heat of scotch bonnet chilli. However, this combination of lime and orange juice, loosely based on a mojo, does the trick nicely the rest of the year. Serve with rice, black beans or tortillas.Â
Serves
8-10
| Time600 mins
For the pork
pork shoulder skinned and boned
2-2.5
large onion
1
whole bulbs of garlic
2
fresh coriander
fresh mint leaves
For the marinade
orange juice
100
fresh oregano
lime juice
200
ground cumin
1
ground coriander
1
scotch bonnet chillies
3
brown sugar
2
olive oil
50
flaky sea salt
1
Serves
8-10
| Time600 mins
Method
Make the marinade. Juice the oranges and finely grate the zest, strip the leaves from the oregano. To a blender, add the citrus juices and zests, the cumin and coriander, oregano, 1 scotch bonnet chilli (deseeded), sugar and olive oil with 1Â tbsp of flaky salt and whizz to combine. Remove any string from the pork joint and massage half of the marinade over the pork. Leave for a couple of hours or up to overnight. Refrigerate the remaining marinade.
Preheat the oven to 130C/gas mark ½ and line a roasting tray with several layers of foil, leaving plenty hanging over the outside to wrap over the pork. Make a bed of sliced onion in the lined tray and sit the pork on it, fat-side-up. Add the marinade the pork has sat in, along with the garlic bulbs and the remaining scotch bonnets. Season again with salt. Wrap up the pork under a tent of foil, leaving room for air to circulate.
Cook for 5-8 hours, basting every now and then with the juices, until the pork is very tender. Leave to rest for 30 minutes.
Carefully drain the pork juices into a jug and skim off most of the fat from the top. Add 100ml of the pork juices to the reserved marinade. Squeeze the garlic from the bulbs, mash, then add to the sauce along with the chopped coriander and mint.
Once the pork has rested, pull it apart, shredding the fat and mixing it through the meat. Serve with the sauce and your choice of accompaniments.
Ingredients
For the pork
pork shoulder skinned and boned
2-2.5
large onion
1
whole bulbs of garlic
2
fresh coriander
fresh mint leaves
For the marinade
orange juice
100
fresh oregano
lime juice
200
ground cumin
1
ground coriander
1
scotch bonnet chillies
3
brown sugar
2
olive oil
50
flaky sea salt
1
Method
Make the marinade. Juice the oranges and finely grate the zest, strip the leaves from the oregano. To a blender, add the citrus juices and zests, the cumin and coriander, oregano, 1 scotch bonnet chilli (deseeded), sugar and olive oil with 1Â tbsp of flaky salt and whizz to combine. Remove any string from the pork joint and massage half of the marinade over the pork. Leave for a couple of hours or up to overnight. Refrigerate the remaining marinade.
Preheat the oven to 130C/gas mark ½ and line a roasting tray with several layers of foil, leaving plenty hanging over the outside to wrap over the pork. Make a bed of sliced onion in the lined tray and sit the pork on it, fat-side-up. Add the marinade the pork has sat in, along with the garlic bulbs and the remaining scotch bonnets. Season again with salt. Wrap up the pork under a tent of foil, leaving room for air to circulate.
Cook for 5-8 hours, basting every now and then with the juices, until the pork is very tender. Leave to rest for 30 minutes.
Carefully drain the pork juices into a jug and skim off most of the fat from the top. Add 100ml of the pork juices to the reserved marinade. Squeeze the garlic from the bulbs, mash, then add to the sauce along with the chopped coriander and mint.
Once the pork has rested, pull it apart, shredding the fat and mixing it through the meat. Serve with the sauce and your choice of accompaniments.