Greek-Style Roast Pork Shoulder
Ingredients
- 3kg bone-in pork shoulder
- 2 tablespoons extra virgin olive oil
- 1 lemon, finely grated rind and juiced
- 1 tablespoon dried oregano
- 4 garlic cloves, crushed
- Warmed Greek pita bread, lemon wedges and tzatziki, to serve
Greek Salad
- 500g mixed small tomatoes, halved
- 2 Lebanese cucumbers, diced
- 1 small red onion, thinly sliced
- ½ cup kalamata olives
- 125g feta cheese, cut into cubes
- Extra virgin olive oil, for drizzling
Method
- Preheat oven to 160°C/140°C fan-forced. Remove rind from pork. Place rind onto a baking tray lined with baking paper. Set aside.
- Line a large baking pan with baking paper. Score pork shoulder crossways 5-6 times. Place pork into pan.
- Combine oil, lemon rind and juice, oregano and garlic in a bowl. Season with salt and pepper. Pour lemon mixture over pork, rubbing into meat. Cover with a sheet of baking paper and tightly cover baking pan with foil. Place pork rind (onto the top shelf) and shoulder into the oven on separate shelves. Bake pork crackling for 1 ½ hours or until crisp and bake the shoulder for 3 -3 ½ hours until meat is very tender when tested with a fork.
- To make the Greek salad, combine tomatoes, cucumbers, onion, olives and feta in a bowl. Drizzle with extra virgin olive oil. Season with salt and pepper to taste. Toss to combine.
- Place pork on a serving plate and drizzle with pan juices. Break up the pork crackling. Place on the platter. Use 2 forks to shred the pork. Serve with Greek salad, warmed Greek pita bread, lemon wedges and tzatziki.
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