- Serves 10
- 3.5 hours
- Difficulty Medium
- 16 Ingredients
Why recipes still call for pork loin as a celebration roast we can’t imagine. Over-priced and underperforming, the typical commercial loin comes off dry and tasteless. Much cheaper shoulder cuts, like the pork in this recipe, have the essential marbling for succulent eating, and no roast is as easy on a cook.
Short of blasting (and toughening) them in too hot an oven (keep the temperature at 180°C. or lower), you can’t ruin a shoulder roast.
Start the roast 3 days ahead with the seasonings.
Ingredients (serves 10)
- 2.5-3kg Boneless pork shoulder, well-marbled
- 1 tsp Ground cloves
- 1 tsp Ground allspice
- 1 tsp Ground coriander
- 1 tsp Black peppercorns/ ground peppercorns
- 2 tsp Ground cinnamon
- 1 tbsp Kosher salt
- 6 Large garlic cloves, thinly sliced
- 1/8 cup Good-tasting extra-virgin olive oil
- 1 1/8 cup Sumo juice
- 1 1/2 cups Dry red wine
- 2 tbsp Fresh rosemary leaves
- 1/2 Medium onion, chopped
- 1/2 tsp Salt
- 1 tbsp Extra-virgin olive oil
- 1 Sumo Citrus™ Mandarin unpeeled, sliced into thin rounds
- Marinate the meat: Three days before cooking, make deep wide cuts into the meat.
- Then grind the whole cloves, allspice, coriander, peppercorns, and cinnamon stick in a coffee grinder or mortar and pestle, or blend the ground spices. In a medium bowl, mix the spices with the salt, garlic, oil, 2/3 cup of the Sumo Juice, and 1/2 cup of the wine.
- Stuff the mixture into the slits and the meat's crevices and rub into the pork on all sides. Tuck the roast into a shallow dish, cover, and refrigerate for 3 days, turning three or four times.
- Roast the meat: Take the meat out of the refrigerator and preheat the oven to 200°C. Purée the rosemary, onion, salt, and oil, and stuff the mixture into the roast's crevices.
- Roll up the roast into a loose cylinder. Put it in a large shallow pan, fat side up (we like a half-sheet pan), scrape any remaining marinade over it, and scatter the Sumo Citrus Mandarin slices around the pan. Roast for 30 minutes, then pour in the remaining 1 cup wine.
- Turn the heat down to 170°C and pour in the remaining 2/3 cup Sumo Juice, and roast for another 90 minutes, basting the pan juices and the Sumo Citrus Mandarin slices over the meat several times. If the pan juices threaten to burn, blend in a little water. You want them to end up being syrupy, but not burnt.
- Test the internal temperature of the meat with an instant-read thermometer. Once it reaches 65°C, reduce the heat to 95°C for another 30 minutes, or until the meat's internal temperature is 70°C. Remove the pork from the oven and let it rest in a warm place for 10 to 15 minutes before slicing.
- The pan juices should be syrupy. If needed, set the pan over two burners, skim off a little excess fat, and cook down the juices, stirring with a wooden spatula.
- To serve, thinly slice the pork across the grain, moistening the slices with the pan sauce and bits of roasted Sumo Citrus Mandarin. Don't be put off if the meat is a pinkish beige; it is safe and so succulent. Serve the pork hot.
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