Slow-roasted marmalade pork

Slow-roasted marmalade pork

By Julie Published: June 16, 2015

• Makes: 8-10 Servings
• Prep: 15 mins
• Cook: 6 hrs 0 min
• Ready In: 6 hrs 15 mins

This is a great dish to serve to guests as it looks amazing, but takes less than 5 mins to get oven ready. The meat is also delicious the next day in sandwiches or a salad. Perfect served with some jacket potatoes, coleslaw and salad.

Ingredients

• 5.5 Kg Shoulder Of Pork Or 2x 1.75kg boneless pork shoulder joints
• Olive Oil
• 1/4 Jar Marmalade Fine shred
• 1 Tsp Ground Black Pepper
• 2 Red Chillies
• Small bunch Mint Leaves only
• Small bunch Flat Leaf Parsley Leaves only
• 1 Lemon
• Sea Salt

Instructions

1. Preheat the oven to 180c, 160c (fan), gas mark 4. Place the pork in a large roasting tray, using a small sharp knife score deep incisions into the skin of the pork at 2cm intervals, in a criss cross fashion. Drizzle with a generous glug of olive oil, season with sea salt and black pepper, then really rub the seasoning into the skin. Roast for about 5 hours (4 If using a boneless joint), or until the crackling is crispy and the meat is absolutely tender and shreds easily when you pull it with a fork.
   
2. Once the pork is ready, remove it from the oven and careful drain away the fat. You can save the fat for your roast potatoes if you're doing them. Now, tip the marmalade into a bowl, mix in the tsp of black pepper, and spoon the mix all over the pork. Pop it back into the oven for a further 30 mins, until it's golden and glazed.
   
3. Take the pork out, cover with kitchen foil, leave to rest for 30 mins. Meanwhile, finely slice the chilli, and roughly chop the mint, and parsley. When ready to serve, shred the meat and cracking, using a sharp knife and fork, drizzle over some of the delicious remaining juice and scatter over the chilli and herbs. Grate over the lemon zest, and mix together to serve.
   

• Cuisine: British
• Course: Main
• Skill Level: Easy