Slow-cooked piri piri pork shoulder
- For the marinade
- 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
- For the pork
- 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
Put all the ingredients for the marinade into a small bowl and blitz with a handheld blender.
Remove 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.
Re-roll the joint and secure with string. Pat the skin dry and refrigerate, uncovered, for at least 4 hrs.
Preheat the oven to 240C/220C Fan/Gas 7.
Arrange 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.
Remove the pork from the oven and cover with foil. Rest for 20 mins, garnish with thyme sprigs then serve with the salad.