RecipesSlow-cooked piri piri pork shoulder
Marinated in a spicy, smoky piri piri glaze, this super-succulent roast pork joint is perfect if you want to serve something a bit different
Marinated in a spicy, smoky piri piri glaze, this super-succulent roast pork joint is perfect if you want to serve something a bit different
By Asda Good Living,25th March 2019
![Cooking Time](/_next/static/fonts/recipe-cooking-time_73923bcfbbe7c1a918c176e35375393f.svg)
Cook: 4 Hours
![Cooking Time](/_next/static/fonts/recipe-serves_1f51006ffa4db95221a5126cef2a77a7.svg)
Serves: 12
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Price: 58p per serving
Nutritional Information
Each 194g serving contains
of your reference intake.
Typical energy values per 100g:
824kj/197kcal
Ingredients
3 cloves garlic
Zest and juice 1 lemon
2tbsp red wine vinegar
1tbsp smoked paprika
1tbsp chilli flakes (or to taste)
1tbsp oregano
1 bay leaf, stalk removed
1tsp ground black pepper
50ml port or water
2tbsp rapeseed oil
Butcher's Selection Pork Boneless Shoulder Joint (typically 1.9kg), skin scored
3 red onions, sliced
1tsp coarse sea salt
Thyme sprigs, to garnish
Green salad, to serve
Method
1Put all the ingredients for the marinade into a small bowl and blitz with a handheld blender.
2Remove the string from the pork and unroll it. Trim away any excess to ensure an even thickness. Lay flat on a board, skin-side down. Massage most of the marinade over the meat but not the skin; reserve the rest.
3Re-roll the joint and secure with string. Pat the skin dry and refrigerate, uncovered, for at least 4 hrs.
4Preheat the oven to 240C/220C Fan/Gas 7.
5Arrange the onions in the centre of a roasting dish, put the pork on top and rub the salt over the skin. Roast for 30 mins until the skin starts to crackle. Reduce the oven temperature to 160C/140C Fan/Gas 3 and cover the joint with foil. Roast for 3 hrs, removing the foil for the final 1 hr and basting the meat with the reserved marinade.
6Remove the pork from the oven and cover with foil. Rest for 20 mins, garnish with thyme sprigs then serve with the salad.