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Transport yourself to somewhere sunny with the fresh citrus and herb flavours of this marinated roast.
¾ cup olive oil
1 Tbsp orange zest
¾ cup orange juice
½ cup lime juice
1 cup coriander, finely chopped
¼ cup mint leaves, finely chopped
8 garlic cloves
1 Tbsp fresh oregano (or 2 tbsp dried)
2 tsp ground cumin
Salt and pepper
¾ cup olive oil
1 Tbsp orange zest
¾ cup orange juice
½ cup lime juice
1 cup coriander, finely chopped
¼ cup mint leaves, finely chopped
8 garlic cloves
1 Tbsp fresh oregano (or 2 tbsp dried)
2 tsp ground cumin
Salt and pepper
Place pork shoulder in a dish or large snap-lock bag. In a food processor, combine orange juice, coriander, mint and garlic. Pulse until finely chopped. Transfer the mixture to a bowl and add olive oil, orange zest, lime juice, oregano and cumin. Mix to combine.
Pour the marinade over the pork. Cover dish or seal bag and place in the fridge to marinate for 6 hours (or overnight).
Preheat oven to 210°C.
Place the marinated pork shoulder on a wire rack over a baking tray. Season with salt and pepper then roast in the oven for 30 minutes. After 30 minutes, turn the oven down to 190°C and roast for another hour and 20 minutes.
Let the pork roast rest for at least 10 minutes before carving. Serve with a fresh summer salad, seasonal greens, and roast kumara for a delicious, light meal.
Transport yourself to somewhere sunny with the fresh citrus and herb flavours of this marinated roast.
1.5kg boneless New Zealand pork shoulder
¾ cup olive oil
1 Tbsp orange zest
¾ cup orange juice
½ cup lime juice
1 cup coriander, finely chopped
¼ cup mint leaves, finely chopped
8 garlic cloves
1 Tbsp fresh oregano (or 2 tbsp dried)
2 tsp ground cumin
Salt and pepper
Place pork shoulder in a dish or large snap-lock bag. In a food processor, combine orange juice, coriander, mint and garlic. Pulse until finely chopped. Transfer the mixture to a bowl and add olive oil, orange zest, lime juice, oregano and cumin. Mix to combine.
Pour the marinade over the pork. Cover dish or seal bag and place in the fridge to marinate for 6 hours (or overnight).
Preheat oven to 210°C.
Place the marinated pork shoulder on a wire rack over a baking tray. Season with salt and pepper then roast in the oven for 30 minutes. After 30 minutes, turn the oven down to 190°C and roast for another hour and 20 minutes.
Let the pork roast rest for at least 10 minutes before carving. Serve with a fresh summer salad, seasonal greens, and roast kumara for a delicious, light meal.
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