Slow-roast pork with chilli and orange
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 8
Ingredients
- 1 boneless rolled pork shoulder, approx 2kg
- 2 oranges, zested and juiced
- 2 tbsp brown sugar
- 1 tbsp light miso paste
- 2 dried red chillies
- 1 onion, sliced
- 1 red chilli, diced
Method
- STEP 1
Dry the pork shoulder skin with kitchen paper, score it with a very sharp knife and put it in a dish. Mix the orange zest and juice with the sugar and miso and add the dried red chillies. Pour this over the pork, cover and leave overnight, or for several hours.
- STEP 2
Heat the oven to 150C/fan 130C/gas 2. Lay the onion slices in a roasting tin and put the pork on top, skin-side up. Pour over the marinade and then add a mug of water to the tin. Cover the lot with foil and cook for 4 hours.
- STEP 3
Take off the foil and turn the oven up to 180C/fan 160C/gas 4. Baste the pork with any juices and cook it for a further hour, then turn the oven up again to 200C/fan 180C/gas 6. Making sure the juices don’t burn, add more water if you need to. Cook for 30 minutes to make sure the skin crisps. Lift the pork onto a plate to rest, pour the juices into a bowl and add the fresh chilli.
- STEP 4
Pull the pork into chunks and dress them with the juices, add the cooked onion if you like. Serve with baked potatoes or buns to stuff it into.