Greek-Style Roast Pork Shoulder
Serves 6 people
- •3kg bone-in pork shoulder
- •2 tablespoons extra virgin olive oil
- •1 lemon, finely grated rind and juiced
- •1 tablespoon dried oregano
- •4 garlic cloves, crushed
- •Warmed Greek pita bread, lemon wedges and tzatziki, to serve
- •500g mixed small tomatoes, halved
- •2 Lebanese cucumbers, diced
- •1 small red onion, thinly sliced
- •½ cup kalamata olives
- •125g feta cheese, cut into cubes
- •Extra virgin olive oil, for drizzling
- 1.Preheat oven to 160°C/140°C fan-forced. Remove rind from pork. Place rind onto a baking tray lined with baking paper. Set aside.
- 2.Line a large baking pan with baking paper. Score pork shoulder crossways 5-6 times. Place pork into pan.
- 3.Combine oil, lemon rind and juice, oregano and garlic in a bowl. Season with salt and pepper. Pour lemon mixture over pork, rubbing into meat. Cover with a sheet of baking paper and tightly cover baking pan with foil. Place pork rind (onto the top shelf) and shoulder into the oven on separate shelves. Bake pork crackling for 1 ½ hours or until crisp and bake the shoulder for 3 -3 ½ hours until meat is very tender when tested with a fork.
- 4.To make the Greek salad, combine tomatoes, cucumbers, onion, olives and feta in a bowl. Drizzle with extra virgin olive oil. Season with salt and pepper to taste. Toss to combine.
- 5.Place pork on a serving plate and drizzle with pan juices. Break up the pork crackling. Place on the platter. Use 2 forks to shred the pork. Serve with Greek salad, warmed Greek pita bread, lemon wedges and tzatziki.
For extra crisp crackling, the day before you cook the pork, pat the rind dry with paper towel, place pork rind-side up, uncovered on a rack on a tray in the fridge and leave it overnight. Stand for 20 minutes at room temperature and dry with paper towel before roasting.