Juicy Pork Shoulder Joint with Tasty Marinade and Roast Potatoes

Ready in 2,5hrs.

This Sunday Roast recipe is surprisingly easy, does not take many ingredients and could only be cheaper if you got it served by your Mum :)

The marinade is spicy/sweet depending on your taste and can be used on a variety of other meats - works best with red meat, to marinade spare ribs or BBQ steaks! Check it out!

Ingredients (Serves 3 to 4):

• 1 kg Pork Shoulder Joint
• 3 Cloves of Garlic
• 3 Tbsp Olive Oil
• Salt & Pepper (You can also use a kind of Roast or Fajita Spice - if you do, reduce the Salt)
• Spring Onions
• 2Tbsp Honey (can be replaced by any kind of jam or conserve - preferably red fruits)
• 3Tbsp Soy Sauce
• 1TbspTomato Concentrate (or Passata)
• Thyme
• Rosemary
• Pinch of Paprika
• Chilli(s) (depending on taste)
• 200ml Water (or Vegetable Stock - NOT too salty)
• Potatoes

Preparation:

Place the Pork Joint in a high baking dish and cut deep ridges into the fat of the pork joint (be careful not to cut off the strings with which the meat is held together).

Chop up the garlic, chilli, spring onions. Mix together the oil, honey, soy sauce, tomato concentrate, salt, pepper and add the chopped onions, garlic and as much chilli as you can handle.

Stir everything into a smooth marinade and add the spices and herbs (you can variate the spices according to your preference - to make things easier maybe use dried herbs or a ready steak spice mix - only be careful with the amount of Salt you use!)

Pre-heat your oven to 200°C with fan (180°C without fan). Pour the marinade over your pork and pour about 200ml of water (or mild stock) around the meat to keep it moist without washing the marinate of the meat. Put it in the oven and cook for 1 hour.

After 1 hour check on the meat and keep it moist by regularly pouring marinade over the meat (picture above).

After a total of 2 hours the pork should be completely cooked through and ready to be served. It is perfect, when the inside is ever so slightly pink, but no longer raw. If you are unsure, leave it for another 15min.

When it is done you can cut the string and the fat of the meat. You can make crackling by placing the fat under the (open) grill until it's dried out and crispy. The rest of the meat is cut into slices and served with roast potatoes.

Tip:

Roast potatoes are delicious with a tiny bit of rosemary and served with a fresh dip. Dip recipes are  HERE (fresh summery Beetroot Dip) and HERE (Garlic Sauce).

Enjoy your delicious juicy roast! Comment below if you have any additional ideas!