Recipe of the week: Citrus roast Specially Selected Pork shoulder
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Looking to switch it up with some Specially Selected Pork this festive season? This citrus roast pork shoulder recipe is just what you're looking for.
Ingredients
1.75kg prepared boneless Specially Selected Pork shoulder with skin scored
Fresh thyme, a small bunch
6 garlic cloves, peeled and crushed
1 small lemon
1 small lime
2½ tsp fine sea salt and freshly ground black pepper
2 fleshy red chillies, deseeded and finely chopped
1 tbsp clear honey
Method
Put the pork on a board and remove the string. Depending on how the meat has been prepared, either open out the meat completely, or carefully slice under the skin to allow it to fold back without removing it completely. Pierce the meat in several places using the tip of a sharp knife. Put to one side.
Strip away one tablespoon of leaves from a few stems of thyme and place in a bowl. Mix in the remaining ingredients. Spoon over the pierced meat.
Reform the joint or flip back the skin and retie tightly with clean string. Pat the rind dry with kitchen paper and chill, uncovered, for two to three hours or overnight, to allow the flavours to develop.
When ready to cook, remove the pork from the fridge. Place a few sprigs of thyme in the centre of a small roasting tin. Drain the pork and place on top of the thyme. Leave to stand for 30 minutes before cooking.
Preheat the oven to 220C, 200C fan, gas 7. Pat the pork skin dry using kitchen paper. Rub the remaining fine salt into the skin and fat. Roast for 30 minutes.
Reduce the oven to 180C, 160C fan, gas 4. Cook for a further one hour and 50 minutes to two hours until cooked to your liking. Transfer the pork to a carving board, discard the thyme, and cover very loosely. Leave to stand for 20 minutes.
To serve, sprinkle the pork with more fresh thyme leaves and chopped red chilli. Accompany with roast potatoes. Remove the string and crackling from the pork before carving.
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