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 (page 133) and some fried potatoes to go with it.
1 boneless pork shoulder, 1.2–3kg
100ml orange juice
zest 1 orange, finely grated
2 rounded teaspoons roughly ground cumin seeds
1 tablespoon white wine vinegar
¼ teaspoon smoked sweet paprika
¼ teaspoon hot paprika
1 small onion or banana shallot
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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