This is incredibly easy and really worth the wait. There is nothing to do but resist the amazing aroma that fills the house. Put the pork in the oven in the morning for dinner, or just before you go to bed for lunch the next day. This recipe is fantastic with either a pork shoulder (with the bone) or a pork scotch fillet (without the bone). The colourful orange zest enhances the flavour of the pork and spice and adds a summery, slightly sweet flavour.
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Prep time: 2 minutes
Cook time: 9–10 hours
Total time: 10½ hours
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- 1 orange, zest and juice
- 1.5 kg pork shoulder or pork scotch fillet
- 500 ml apple cider
- 500 ml chicken stock
- 2 teaspoons allspice
- salt and pepper
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Preheat oven to 250°C.
Zest the orange with a vegetable peeler to remove just the top orange layer and not the white pith inside.
In a heavy based casserole pot with a lid, add the pork, apple cider, stock, orange juice and orange zest, allspice, salt and pepper. With the lid on, place in the hot oven for 30 minutes.
After 30 minutes, reduce the temperature to 100°C and cook for 9–10 hours. Allow to rest in pot for 30 minutes before serving. Remove the pork from the pot and pull apart with a fork or tongs.
To make a thick tasty sauce, remove the zest and fat from the juices. Add a couple of mugs of ice to the pot. The fat quickly accumulates around the cold ice and solidifies. Then, using a slotted spoon, collect the ice (and the fat) and discard. Heat sauce on stove and pour over pork before serving.
Jodie Blight | We’re all busy and want quick, healthy and delicious meals but sometimes just don’t have the time. Summer TABLE will inspire you to put variety and zest back into your mealtimes and with a free APP to create a shopping list on your phone, dinner will be ready in no time! And – you learn how to use leftovers in innovative new ways.
After years working as a company director in the finance industry, starting a family and moving half way around the world, Jodie Blight discovered her passion – creating healthy, easy and delicious family meals. “A fist pump from the kids is as good as a Michelin
star in my books.”