The crackling is fabulous, the meat tender and juicy and delicious.
Now I said it's easy, but this is definitely not a quick recipe. This pork roasts long and slow in the oven, I'm talking 8-8 1/4 hours. This is a Sunday dinner, you put it in the oven in the morning and you spend the day all excited for dinner as the aromas that waft through the house are delicious.
After around 8 hours you test if the meat has softened and is fork tender (you can tear it easily with a fork), then you increase the heat to produce the most amazing crackling.
This was loved by my family hope it is loved by yours.
1 small pork shoulder, skin on (3.5kg-4kg)
Juice of 2 limes
1 teaspoon finely grated nutmeg
1 onion, coarsely chopped
1 large spring onion, chopped
3 small garlic cloves
1 cup flat-leaf parsley (loosely packed)
3 teaspoons thyme (loosely packed)
3 teaspoons marjoram
1/2 habanero chilli
1/2 teaspoon Worcestershire sauce
For the green seasoning, process ingredients in a food processor to a slightly coarse paste. Adjust seasoning with salt and pepper. Makes 1 cup; you'll need ½ cup for this recipe.
Preheat oven to 120C.
Rinse pork and pat dry with paper towels. Lightly score the skin and pierce the flesh side multiple times with a paring knife, then rub flesh with lime juice and season generously with salt, pepper and nutmeg.
Fill the incisions with green seasoning (use ½ cup and reserve remainder) and rub all over the flesh side, ensuring you avoid the skin.
Place pork skin-side up, on a rack over a roasting tray. Transfer to oven and roast until a knife or fork inserted into side meets little resistance when twisted (8-8¼ hours).
Increase oven temperature to 270C. Roast pork, rotating every 5 minutes until skin is blistered and puffed (15-20 minutes). Remove from oven and rest uncovered for 15-20 minutes, then serve.
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