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Roast Shoulder of Pork Marinated with Orange and Cumin

Slow-roasted until tender in a blend of spices and orange juice, this unique pork recipe will change up your Sunday roast repertoire.

From the book

Samuel & Samantha Clark


This really is a delicious way to cook pork shoulder. It is slow-roasted until the meat is soft and tender and the marinade has turned into a gravy delicately flavoured with orange and cumin. We recommend spinach, pine nuts and sultanas and some fried potatoes to go with it.

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1 (1.2-3kg) boneless pork shoulder
For the marinade:
100ml orange juice
zest of 1 orange (finely grated)
2 rounded tsp roughly ground cumin seeds
1 tbsp white wine vinegar
½ tsp smoked sweet paprika
¼ tsp hot paprika
pinch of saffron
1 small onion or banana shallot

Essential kit

You will need: a food processor or a hand blender.


Blitz all the marinade ingredients together in a food processor or with a hand blender and season with salt. Smear the marinade all over the meat and leave for a minimum of 30 minutes or overnight.

Preheat the oven to 190°C/375°F/gas 5.

When you are ready to roast the meat, wrap it tightly in tin foil and place it on a roasting tray. Slow-roast for 3 hours, then remove from the oven and let it rest for 20 minutes.

When you take off the foil, take care to keep all the juices from the marinade. Slice the meat and spoon over the juices.

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From the book: Moro Easy

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