Recipe for 6-8
Ingredients:
3kg pork shoulder roast
1 teaspoon salt
1/2 tsp. ground black pepper
3 tablespoons mustard
2 tablespoons honey
2 tablespoons orange juice
Preparation:
In a bowl mix the mustard, honey and orange juice. Stir well to mix.
Preheat oven to 230oC. Sprinkle pork shoulder with salt and pepper and place in a cast iron pot (Dutch oven) with a tight-fitting lid, fat side up.
Brush the pork with the content of the bowl you just prepared. Cover with the lid and bake for 2.5 hours. During this time occasionally open the lid and using a tablespoon collect from the bottom of the pot some of the juices and sprinkle the meat with it.
After the 2.5 hours remove the lid and decrease the heat to 200oC.
Keep sprinkling the roast from time to time with the juices for 30-45 minutes, or until the fat on top turns brownish.
Carve the roast while is hot and serve with baked potatoes. Enjoy!
Ingredients:
3kg pork shoulder roast
1 teaspoon salt
1/2 tsp. ground black pepper
3 tablespoons mustard
2 tablespoons honey
2 tablespoons orange juice
Preparation:
In a bowl mix the mustard, honey and orange juice. Stir well to mix.
Preheat oven to 230oC. Sprinkle pork shoulder with salt and pepper and place in a cast iron pot (Dutch oven) with a tight-fitting lid, fat side up.
Brush the pork with the content of the bowl you just prepared. Cover with the lid and bake for 2.5 hours. During this time occasionally open the lid and using a tablespoon collect from the bottom of the pot some of the juices and sprinkle the meat with it.
After the 2.5 hours remove the lid and decrease the heat to 200oC.
Keep sprinkling the roast from time to time with the juices for 30-45 minutes, or until the fat on top turns brownish.
Carve the roast while is hot and serve with baked potatoes. Enjoy!
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