Roasted marinated pork shoulder

Name: Roasted marinated pork shoulder
Ingredients: 500 g (1 lb 2 oz) pineapple flesh, cut into chunks then blended to a coarse consistency; 2 kg (4 lb 6 oz) pork shoulder, upper half (also known as Boston butt – you need to pre-order this from your butcher); 40 g (1½ oz) fresh ginger, peeled and finely grated; 80 ml (2½ fl oz/ ⅓ cup) light olive oil; 2 jalapeños, cut lengthways, seeded and chopped; juice and finely grated zest of 2 limes; 4 garlic cloves, finely grated; 3 large green chillies, cut lengthways, seeded and chopped; 2 tablespoons finely chopped fresh oregano leaves; 3 tablespoons cumin seeds, lightly toasted

Preparation info

Makes
16
slices

Difficulty
Easy

Appears in

Chefs Eat Toasties Too

By Darren Purchese

Published 2017

About

Ingredients

2 kg (4 lb 6 oz) pork shoulder, upper half (also known as Boston butt – you need to pre-order this from your butcher)

Main course
Gluten-free

Method

Remove the excess fat from the pork and use a sharp knife to score diagonal cuts in the top of the meat.
Combine the remaining ingredients in a bowl then rub the mixture all over the pork.
Transfer everything to a glass bowl and again massage the meat well with the marinade. Cover with plastic wrap and leave in the refrigerator overnight.
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