Ingredients
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
Method
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
If you make this or any other recipe from the show, don't forget to send us a picture to sunaybrunch@channel4.com
