Helen Graves' slow roast shoulder of pork with grapefruit and scotch bonnet chilli recipe

Recipes

0 Comments
Helen Graves' slow roast shoulder of pork with grapefruit and scotch bonnet chilli recipe

Created as part of #OrganicUnboxed by Helen Graves for The Organic Trade Board’s ‘Organic. Naturally Different’ campaign, courtesy of www.greatbritishchefs.com

Ingredients

For the roast pork
  • 2 kg pork shoulder (organic is preferred), boned and rolled
  • 1 scotch bonnet chilli
  • 2 onions (organic is preferred), thickly sliced
  • 2 sprigs of thyme
  • 4 bay leaves
  • 1 pinch salt
  • 4.4 lbs pork shoulder (organic is preferred), boned and rolled
  • 1 scotch bonnet chilli
  • 2 onions (organic is preferred), thickly sliced
  • 2 sprigs of thyme
  • 4 bay leaves
  • 1 pinch salt
  • 4.4 lbs pork shoulder (organic is preferred), boned and rolled
  • 1 scotch bonnet chilli
  • 2 onions (organic is preferred), thickly sliced
  • 2 sprigs of thyme
  • 4 bay leaves
  • 1 pinch salt
For the spiced rub
  • 6 garlic cloves (organic is preferred), peeled
  • 1 tbsp cumin seeds
  • 2 grapefruit, zested and juiced
  • 2 tsp sweet smoked paprika
  • 1.5 tbsp light brown sugar
  • 1 tbsp salt
  • 1 tsp black pepper
  • 6 garlic cloves (organic is preferred), peeled
  • 1 tbsp cumin seeds
  • 2 grapefruit, zested and juiced
  • 2 tsp sweet smoked paprika
  • 1.5 tbsp light brown sugar
  • 1 tbsp salt
  • 1 tsp black pepper
  • 6 garlic cloves (organic is preferred), peeled
  • 1 tbsp cumin seeds
  • 2 grapefruit, zested and juiced
  • 2 tsp sweet smoked paprika
  • 1.5 tbsp light brown sugar
  • 1 tbsp salt
  • 1 tsp black pepper
For the grapefruit drizzle
  • 1 grapefruit, juiced
  • 1 scotch bonnet chilli, very finely chopped
  • 2 spring onions (organic is preferred), green parts only, very finely chopped
  • 1 tsp caster sugar
  • 1 pinch salt
  • 1 grapefruit, juiced
  • 1 scotch bonnet chilli, very finely chopped
  • 2 spring onions (organic is preferred), green parts only, very finely chopped
  • 1 tsp caster sugar
  • 1 pinch salt
  • 1 grapefruit, juiced
  • 1 scotch bonnet chilli, very finely chopped
  • 2 spring onions (organic is preferred), green parts only, very finely chopped
  • 1 tsp caster sugar
  • 1 pinch salt

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 280 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 150°C/Gas mark 2.
  2. Use kitchen paper or a clean tea towel to pat dry the pork skin. Score a criss-cross pattern over the skin using a sharp knife to help create crispy crackling (alternatively, you can ask a butcher to do this for you).
  3. Place the garlic cloves, cumin seeds and salt in a pestle and mortar and mash together, then add the zest from the grapefruit (keeping the juice to one side) and mash again. Mix in the pepper, paprika and sugar to create a paste then rub all over the pork.
  4. Get a large roasting tin and add the pork, scotch bonnet chill, onions and herbs. Dilute the reserved grapefruit juice with 200ml of water and pour into the tin. Season the pork with a little extra salt and wrap tightly in foil. Roast for 3½ hours.
  5. Uncover the pork and return to the oven to roast for a final hour, or until the crackling becomes crisp and golden. By this time the meat should be tender and cooked through.
  6. During this last hour of cooking, make the drizzle so it has time to mellow. Mix together everything in a bowl and set aside until ready to serve.
  7. Serve the drizzle with slices of the cooked pork and the crispy crackling.

Some more pork recipes you might like:

Pork bolognese recipe

Comforting pork and apple casserole recipe

Heston Blumenthal's pork steaks with barbecue sauce recipe

Comments

Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.