PORK SHOULDER ROAST
WITH MOJO VERDE

Servings

4-6

PreP Time

15 minutes

Cook Time

1 1/2 – 2 hours

Total Time

< 2 hours

WHAT YOU NEED TO GET:

1 Bruemar Pork Shoulder Roast, skin scored
+ Salt
+ Oil

 

Mojo Verde
+ 1 cup parsley, chopped
+ 1 cup cilantro, chopped
+ 2 garlic cloves, roughly chopped
+ 1 teaspoon cumin
+ juice from ½ lemon
+ ¼ cup olive oil
+ salt and pepper

 

Tomato and Cucumber Salsa
+ 1 punnet Cherry tomatoes, seeds removed finely diced

+ ½ cucumber. finely diced
+ 1 red onion, finely diced
+ 2 tablespoons fresh lime juice
+ 1 tablespoon olive oil 
+ salt and pepper

 

+ 6 Brioche Buns

WHAT YOU NEED TO DO:

1. Preheat oven to 220 °C (Fan Forced).

2. Wipe the rind of any moisture with a paper towel. Rub the Pork rind with oil, then salt generously into the scores and into the rind.

 

 

3. Place the Roast on a rack in a roasting dish and roast in the oven for 20-30 minutes or until the rind begins to crackle.

 

4. Reduce the temperature to 180 °C and cook for a further 45 minutes per kilogram of Pork or until internal temperature reaches 70-75 °C.

 

 

5. Once the Shoulder Roast is cooked through, transfer to a plate. Cover loosely with foil and rest for 10 minutes before carving.

 

 

6. For the mojo, place all ingredients in a blender/food processor and mix until combined. Season with salt and pepper.

 

 

7. Combine all salsa ingredients in a bowl. Drizzle with olive oil, lime juice and season with salt and pepper to taste, gently toss to combine. 

 

 

8. Arrange sliced Pork on a large platter. Top with Mojo Verde and serve with salsa on on the side.

If you have leftovers, turn it into a tasty leftover Pork Roast Burger.