Venezuelan Pork Roast

6:30:00

A succulent, soft, moist pork roast with a unique sweet and savoury gravy that's definitely worth making. Whether for Christmas as a substitute for turkey or for Sunday Roast this recipe will take your taste buds to a trip Venezuela.

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Ingredients
- Serves 10 +
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6 kilogram Pork Shoulder
2 Large White Onion
17 clove Garlic
2 sprig Fresh Thyme
1/4 cup Red Wine Vinegar
2 tablespoon Worcestershire Sauce
1 tablespoon Dried Oregano
1 tablespoon Dried Rosemary
2 Bay Leaf
to taste Salt and Pepper
1/2 cup Vegetable Oil
1/2 cup Madeira Wine
1 teaspoon Worcestershire Sauce
Directions HIDE IMAGES
STEP 1
In a food processor, blend the White Onion (2), Garlic (17 clove), Salt and Pepper (to taste), Fresh Thyme (2 sprig), Red Wine Vinegar (1/4 cup), Orange Juice (2 cup), Dried Oregano (1 tablespoon), Dried Rosemary (1 tablespoon), Bay Leaf (2), Vegetable Oil (1/2 cup) and Worcestershire Sauce (2 tablespoon) until getting a smooth paste.
STEP 2
Add the marinate to the Pork Shoulder (6 kilogram) and massage it into the meat, add Fresh Rosemary (2 sprig) cover and leave in the fridge until next day.
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 aluminium foil, increase the temperature to 450 degrees F (220 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 (1/2 cup), Ground Black Pepper (1/4 teaspoon), Worcestershire Sauce (1 teaspoon) and the All-Purpose Flour (1 teaspoon) 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.
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