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
Moro Easy
120 recipes for quick lunches, simple suppers, and dinner parties
A celebration of Spanish and North African flavours, with easy to follow recipes
Simple, seasonal produce and simplified but impactful flavour pairings
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Introduction
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.
Ingredients
| 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.
Method
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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