Serves 4 people
Preparation time 30 min
Cooking time: 2 1/2 hours
Level: Intermediate
Ingredients:
2 kg pork shoulder
3tbsp green seasoning
2 tbsp soy sauce
2 tbsp salt
1 tbsp sugar
1 cup orange juice
2 tsp. salt for orange juice mixture
1 tbsp. olive oil
1 tsp. ground ginger
Juice from 1 lime
Directions:
Thaw the pork overnight. Wash with water and lime juice. Score the meat with a sharp knife. Cut through the fat, but too deep into the meat. You can also use an injector needle to inject the seasoning into the meat. Mix green season with salt, ginger and soy sauce. Rub the seasoning into the pork. Cover with foil and leave to marinate for 18 hours in the refrigerator.
Place the pork in a roasting pan to roast in the oven uncovered. Roast in a 350 degree F preheated oven for 30 minutes, then 325 degree F for 2 1/2 hours. This gets the skin real crispy. Turn roast half way through roasting.
Mix the orange juice, salt, and olive oil in a separate mixing bowl. Every half an hour, brush the juice over the pork.
Notes:
1. This method of roasting ensures the crackling is crispy, a welcoming contrast to the soft juicy insides of the pork. Test the pork for "doneness" by sticking a knife or a wooden pick into the pork. If no juice runs out, it is good. Turn off the oven heat, but replace the roast into the oven and leave to cool.
2. You may glaze the pork as well with our tried and true ham glaze recipe. This can be done in the last 15 minutes before the pork is done.
Hints and Tips for roasting pork:
1. If you are cooking pork tenderloin with little or no fat you may add a sauce to it while it is cooking. It will not look dry when it is done.
2. Some cooks like to use apple sauce as a glaze to help combat dryness in cooked pork.
3. Preheat the oven before placing the roast on the rack in the bottom position in the oven.
4. Don't cut the meat before it is cool. Cutting the meat while it is hot will dry it out.
5. Using a food thermometer will help you you check the temperature of the pork. When you're checking, place the tip of the probe into the center of the roast.
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Source: simplytrinicooking.com
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