Roasted marinated pork shoulder

Roasted marinated pork shoulder

By
From
Chefs Eat Toasties Too
Makes
16 slices
Photographer
Brendan Homan

Ingredients

Quantity Ingredient
2kg pork shoulder, upper half (also known as Boston butt – you need to pre-order this from your butcher)
500g pineapple flesh, cut into chunks then blended to a coarse consistency
2 tablespoons finely chopped fresh oregano leaves
3 tablespoons cumin seeds, lightly toasted
4 garlic cloves, finely grated
3 large green chillies, cut lengthways, seeded and chopped
2 jalapeños, cut lengthways, seeded and chopped
juice and finely grated zest of 2 limes
40g fresh ginger, peeled and finely grated
80ml light olive oil

Method

  1. Remove the excess fat from the pork and use a sharp knife to score diagonal cuts in the top of the meat.
  2. Combine the remaining ingredients in a bowl then rub the mixture all over the pork.
  3. Transfer everything to a glass bowl and again massage the meat well with the marinade. Cover with plastic wrap and leave in the refrigerator overnight.
  4. The next day remove the pork from the refrigerator and preheat the oven to 150°C.
  5. Drain the marinade from the pork and place the meat in a roasting tin. Cook the pork in the oven for 1 hour. Remove the tin from the oven and cover with foil. Reduce the oven temperature to 110°C and cook for a further 7 hours, or until the meat is super tender. Slice as needed and, if desired, barbecue each slice to obtain char marks before using in toasties or sandwiches.
Tags:
Toasties
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