2.5kg pork shoulder, butterflied and most of outside fat removed

For the rub

15g each of black peppercorns, fennel seeds, coriander seeds, chilli flakes,

15g chopped fresh rosemary

20g coarse sea salt

5 garlic cloves

zest 1 orange

For the marinade

3 bay leaves

2 sliced onions

75ml red wine vinegar

75ml marsala wine

200ml water

For the potatoes

300g cooked new spuds, halved

100g butter

20g chopped oregano

zest and juice 1 lemon

100g spinach


1. Rub – grind it all together in a spice blender

2. Slice the onions, pour over the marsala, red wine vinegar and water. Add the bay leaves.

3. Sit the pork on top and rub the paste all over

4. Cover and cook for 3.5 hours, covered at 160°C

5. Take off the foil and cook 1 hour more

6. Shred the pork and let it sit in the juices

7. Spuds – melt the butter until foaming, add spuds, let them brown a little, toss and repeat

8. Add lemon, spinach and oregano and cook 5 minutes. Serve with crusty Italian bread

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