Slow-Roasted Pork with Spicy Citrus Salsa
Put your oven to good use by making this mouth-watering slow-roasted pork, and pair it with this spicy citrus salsa.
Ingredients
- 2kg boneless pork shoulder
- 1 tsp garlic powder
- 2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp sea salt flakes
- 2 tsp cracked black pepper
- 2 tsp dried oregano
- 1 navel orange, zested, juiced
- 1 lime, zested, juiced
- 2 tbs extra virgin olive oil
- 1 cup salt-reduced chicken stock
- flour tortillas, grilled (to serve)
- 1 tbs extra virgin olive oil
Spicy citrus salsa
- 1 lemon, peeled, segmented, juice reserved
- 1 eschalot, thinly sliced
- 4 navel oranges, peeled, segmented
- 2 limes, peeled, segmented
- 1 long red chilli, thinly sliced
- 1/4 cup coriander leaves
Method
- Preheat oven to 140°C/120°C fan-forced. Using a sharp knife, cut and discard pork rind, leaving a thin layer of fat. Combine garlic powder, cumin, paprika, salt flakes, pepper, oregano, orange and lime zest, lime juice, 1 tbs orange juice and 1 tbs oil in a small bowl.
- Heat remaining oil in a large frying pan over medium-high heat. Cook pork, turning, for 10 minutes or until browned all over. Transfer to a roasting pan. Brush all over with spice mixture. Add stock and remaining orange juice to pan. Cover tightly with foil. Bake for 3 hours 30 minutes or until tender.
- Remove pan from oven and carefully uncover. Increase oven to 180°C/160°C fan-forced. Bake for a further 30 minutes, turning pork halfway through, or until pork is golden and very tender.
- Meanwhile, to make the spicy citrus salsa, place reserved lemon juice and eschalot in a small bowl. Stand for 10 minutes to pickle. Combine lemon, orange and lime segments in a bowl. Add chilli, coriander, eschalot mixture and oil. Season and toss to combine.
- Transfer pork to a large plate. Using 2 forks, shred pork. Drizzle over with a little of the pan juices. Serve with salsa and tortillas.
