Yields:
8 Servings
Difficulty: Easy
Prep Time: 12 Hr
Cook Time:
6 Hr
Total Time:
18 Hr
This pork shoulder is marinated overnight in garlic, lime juice, oregano, cider vinegar, sugar and chilli powder, slow cooked for 6 hours until it falls apart. It is packed full of flavour and very easy to make. I love serving this pork with flat breads, salad and Spicy Peruvian Green Sauce
It is the perfect recipe when feeding a crowd.
Ingredients
Adjust Servings
- For the marinade
Instructions
-
Place the pork and all the marinade ingredients into a zipper-lock bag, fully coat and refrigerate overnight or up to 24 hours.
-
Preheat the oven to 140°C/120°C Fan/Gas mark 1 and adjust the oven rack to a lower-middle position. Line a roasting tin with a double layer of foil and place the pork on top, drizzle over the marinade. Wrap in the foil, crimping to seal loosely - place in the oven and roast for 3 hours.
- Increase the heat of the oven to 170°C/150°C Fan/Gas mark 3. Fold back foil, and continue roasting for a further 3 hours, basting the pork with the pan juices occasionally, until pork shows almost no resistance when a knife is inserted into it and it is crackly and brown, 2 to 3 hours longer. Remove pork from oven and let rest for 10 to 15 minutes.
-
Serve the pork by slicing or shredding, with a drizzle of the sauce. Serve with flatbread, salad and Spicy Peruvian Green Sauce - https://bestrecipesuk.com/recipes/spicy-peruvian-green-sauce/. Enjoy!
