Slow roast pork -what’s cooking for Sunday dinner?

This slow roast pork is  a lovely fragrant dish with Mediterranean influences from Greece and Spain.  It fills the whole house with a gorgeous aroma as it’s cooking! As it’s slow cooked it literally falls apart when you take it out of the oven – so you can carve or “pull” – the choice is your!

Slow roast spicy pork

Leg or shoulder joint of pork around 4lbs/2 kilos


2 tablespoons of olive oil

2 teaspoons of Dijon-style mustard

1teaspoon of smoked paprika

5 cloves of garlic, minced

2 sprigs of rosemary, finely chopped + 1 whole sprig

1 teaspoon coarse ground pepper

2 teaspoons of fennel seeds

2 teaspoons fresh thyme leaves

Pinch of crushed chilli

1 tablespoon of honey

Juice of an orange

Juice and zest of a lemon

Pre-heated 400F oven

  1. Roast the fennel seeds for 2-3 minutes in a small pan remove and grind in a mortar & pestle Empty into a bowl and add the olive oil, minced garlic, chopped rosemary, thyme, paprika, chilli, black pepper, honey, mustard, zest and citrus juices. Whisk this fabulous smelling mixture well with a fork.
  2. Line a large baking dish or tray with foil leaving enough over lap to wrap around the pork.  Pop the pork on the foil and smoother with the marinade and sprinkle with the sea salt. leave to marinade at room temperature for an hour.
  3. Place in a preheated oven at 180 degrees C and cook for 30 minutes
  4. Turn the oven down to 150 degrees C and cook for a further 3 and half hours.
  5. Unwrap the pork and remove from the baking dish.  Leave to rest for 10 minutes and then carve or “pull” which ever you prefer.  Serve with the juices from the pan (thicken with flour if you like) roast potatoes and vegetables or a green salad.

Debbie Harris

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