I usually cook my pork shoulder in the slow cooker (e.g. pulled pork) but today I forgot but needed to use the pork. This honey, ginger and lemongrass pork shoulder worked perfectly in the oven and the flavours in the marinade complemented the pork perfectly.
Ingredients (serves 8)
- 1 - 2 kg Pork Shoulder
- 1/2 cup Honey
- 1/4 cup Finely grated or chopped fresh ginger
- 1/4 cup Finely chopped or minced lemongrass (fresh or store bought)
- 1 tsp Salt and Pepper
- 1/4 cup Olive Oil
- 1 Tbsp Balsamic Vinegar (thickened if possible)
- 1/2 tsp Chilli Flakes (add more or less depending on your taste buds)
- Remove the pork shoulder from the plastic and/or the netting if prepared this way. I like to do this the night before, pat the pork all over to dry it out, leave on a tray in the fridge loosely covered with slightly dampened paper towel.
- Combine all other ingredients in a mortar and pestle if you have one (or just a bowl if you don't) and mix together into a paste/baste.
- Place the pork shoulder onto a sheet of baking paper on an oven tray and smother with the basting mix.
- Place in a hot oven (preheated for 20 minutes to 200 degrees celcius) and cook for 30 minutes. Rotate the tray at 15 minutes to ensure even heat.
- Reduce the heat to 160 degrees celcius and continue to cook. The length of time for cooking will depend on the size of the pork shoulder you have bought. Check cooking instructions for a rough guide on how long your pork should take to cook.
- If your pork blackens too much toward the end of cooking, cover the top of the pork with tin foil.
- Once pork is cooked through and juices run clear, transfer to a tray with sides to hold the juice in and cover well with foil.
- Allow to rest for 15 - 20 minutes then slice and serve. I sprinkled chopped salted peanuts on top with coriander leaves for texture and visual appeal.