Cooking Instructions
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Step 1
In a food processor, blend the
White Onions (2)
,
Garlic (17 cloves)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
,
Fresh Thyme (2 sprigs)
,
Red Wine Vinegar (60 mL)
,
Oranges (8)
,
Dried Oregano (5 g)
,
Dried Rosemary (3 g)
,
Bay Leaves (2)
,
Vegetable Oil (120 mL)
and
Worcestershire Sauce (30 mL)
until getting a smooth paste.
Step 2
Add the marinade to the
Boneless Netted Fresh Pork Shoulder Roast (6 kg)
and massage it into the meat. Add
Fresh Rosemary (2 sprigs)
, cover, and leave in the fridge overnight.
Step 3
Preheat oven at 400 degrees F (200 degrees C).
Step 4
Remove the pork from the fridge 1 hour before roasting, cover with aluminium foil.
Step 5
Place it in the oven for approximately 4 hours.
Step 6
Once cooked, remove the aluminum foil, increase the temperature to 450 degrees F (230 degrees C) and leave to roast until golden brown, approximately 1 hour.
Step 7
Once the pork is cooked and golden brown, remove from the oven and wrap it in aluminium foil to rest for at least 20 minutes.
Step 8
In the meantime place the roasting tray over the hob and add the
Madeira Wine (120 mL)
,
Ground Black Pepper (as needed)
,
Worcestershire Sauce (5 mL)
and the
All-Purpose Flour (3 g)
if using. Mix everything with a whisk to dissolve the flour.
Step 9
Leave to boil for approx 10 minutes.
Step 10
After, pass the gravy through a sieve or fine colander to remove all large bits and finish with a smooth gravy.
Step 11
Remove the pork from the foil, carve in thin slices and drizzle some of the gravy on top, serve immediately.
