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 For the spiced rub For the grapefruit drizzle

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


View Comments

Share the love