Slow-roasted Boneless Pork Shoulder with Spices

By Diana

I went to the supermarket the other day and found thousands of boneless pork shoulders at a very decent price and decided to try it out for a change. I never eat pork to be honest, my father on the contrary loves it! He could eat pork every day, for breakfast, for snack… he is kind of a pork freak… what can I say… when I told him that I bought pork at the supermarket instead of the usual chicken breast  he was so proud and happy that I decided to post his beloved pork on the blog this week. This recipe is a mix of spices really, a little of what I have seen my dad doing with his porks… kind of… it tastes amazing though, I promise! Very spicy and full of flavour! I am sorry for my vegetarian friends, this post is not for you guys!

© Diana Chaccour

Ingredients

For the marinate:

2-3 kg boneless pork shoulder

2 glasses of cooking wine or cider

1 tbsp olive oil

1 tsp ground pepper

1 tsp salt in flakes

3bay leaves

1 lime or lemon, juice and zest

1 cinnamon stick

1 garlic clove

For after the marinate:

1 tbsp Salt in flakes

1 tpsb dried chillies in flakes

1 tsp citric acid or a the juice of one lemon

1 tsp brown mustard seeds

3 tbsp muscovado sugar

¼ tsp cinnamon

¼ tsp ground coriander

1 tbps sweet pepper or all spice

1 tbsp cumin, preferably seeds

1 garlic clove, crushed

50 gr butter in pieces

Olive oil

Preparation Method

Put the pork in a large bowl and rub it with the salt, pepper and lemon zest. Then add the cooking wine or the cider, lemon juice and olive oil. Add the garlic clove, bay leaves and the cinnamon stick. If the pork is not covered with the liquid then complete with water. Leave it marinate for at least 2 hours, but preferably overnight for a stronger and more delicious flavour.

© Diana Chaccour

Heat the oven to 230C. Take the pork shoulder out of the liquid and put it on a deep baking tray. In a small bowl make a paste with the second part of the ingredients: salt in flakes, ground cinnamon, coriander, crushed garlic, mustard seeds, muscovado sugar, citric acid or the juice of the lemon, olive oil, cumin, sweet pepper or all spice and the chillies in flakes. Now using your hands, rub the entire shoulder pork with this paste. Careful here, don’t even think about touching your eyes without washing your hands, remember there are chillies in the paste!  Insert the butter cubes in different parts of the pork, preferably inside the flesh so it can melt in the oven, providing it with a better and softer taste. Add some of the marinate liquid to the baking tray and roast skin up for about 20-25 minutes or until the upper skin is a little bit dark and crispy.

© Diana Chaccour

Now lower the temperature of the oven to 150C. Turn the pork over and cook for 1 hour. Then add more of the marinate liquid or an extra glass of wine or cider if you prefer and cook for another hour.  You will know the pork is ready once you cut it into slices and inside the flesh looks cooked, never pink; otherwise it means that is raw and I don´t want to even mention here what can happen, ask your doctor… or my husband in this case!

© Diana Chaccour

Enjoy your lovely well cooked shoulder pork now! We hope you like it!

© Diana Chaccour

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