Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.
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.