Slow-Roasted Marmalade Pork

Prep time: min
Total time: min
Serves 8-10 plus leftovers
1
5.5 kg higher-welfare pork shoulder butt roast or 2 x 1.75 kg boneless pork shoulder butt roasts
2 tbsp
olive oil
30 mL
sea salt and freshly ground black pepper
3/4 cup
orange marmalade
180 mL
2
fresh red chillies
1
small bunch of fresh mint
1
small bunch of fresh flat-leaf parsley
zest of 1 lemon
1/12 of the recipe
calories
910
fat
66 g
saturated fat
21 g
carbs
9 g
sugar
9 g
protein
71 g

Directions

  1. Preheat the oven to 180°C (350ºF). Place the pork in a large roasting pan. Using a small, very sharp knife, score deep incisions into the skin of the pork at 2 cm intervals, in a crisscross fashion. Drizzle over the olive oil, season with salt and pepper, then really rub the seasoning into the meat. Roast for about 5 hours (4 hours if using the boneless roast) or until the skin is crispy and the meat is absolutely tender and shreds easily when you pull it with a fork.

  2. Once the pork is ready, remove it from the oven and carefully drain away the fat (or save it to use for lovely roasted potatoes). Tip the marmalade into a bowl, then mix in 1 teaspoon of black pepper. Spoon this all over the pork, then put it back into the oven for another 30 minutes, or until it’s golden and glazed.

  3. Take the pork out of the oven, cover with aluminium foil and leave it to rest for 30 minutes. Meanwhile, finely slice the red chillies, then pick and roughly chop the mint and parsley leaves.

  4. When ready to serve, shred the meat and crispy skin using a sharp knife and a fork. Drizzle some of the sticky cooking juices over the meat, scatter over the chilli and herbs, then grate over the lemon zest and toss together. Serve on a large platter.

Tip

You’ll have enough meat to see you into the next day – it’s brilliant stuffed in sandwiches with some arugula, or serve with a green salad, coleslaw and some baked potatoes. Rub the potatoes with olive oil and sea salt and bake at the same temperature as the pork for an hour or so.