[Love this recipe? Download it]
Ingredients
For 4 servings
For the pork :
1 packet PERi-PERi Rub
200 ml PERi-PERi sauce of your choice
1.3 kg boneless pork shoulder
2 tbsps olive oil
2 carrots, roughly chopped
1 onion, roughly chopped
1 sprig thyme
For the potato salad :
100 ml PERi-PERi sauce of your choice
1 kg new potatoes, halved
1 tbsp olive oil
4 spring onions
Small bunch fresh dill
1
Preheat oven to 200 C. Place chopped carrots and onion into a deep oven tray with the thyme. Place pork on top of vegetables, drizzle oil all over, and sprinkle PERi-PERi rub over pork and massage with hands.
2
Add the water to the tray and cover tightly with cooking foil. Place in the oven for 30 minutes then turn down temperature to 120 C. Continue to cook for 9.5 hours (or an entire Netflix series). Remove from oven, rest for 20 minutes
3
Towards the end of the pork cooking time, put new potatoes in a pot and cover with salted cold water, bring to the boil and cook until tender (the old 'fork' test will tell you).
4
When potatoes are cooked, drain then mix with olive oil, PERi-PERi sauce, spring onion and dill.
5
After resting the pork, pull with two forks and mix in PERi-PERi sauce. Serve with potato salad. Tuck in, you've earnt it!
