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Cuban pork shoulder with fennel salad

 

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 4–6

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pork

  • 2kg/4lb 8oz–3kg/6lb 8oz pork shoulder on the bone
  • 4 garlic cloves, grated
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 2 tsp dried oregano
  • 1 orange, juice only
  • 2 limes, juice only
  • 2 tbsp red wine vinegar
  • 3 tbsp olive oil
  • salt and freshly ground black pepper

For the fennel salad

  • 1 bunch coriander, leaves picked
  • 1 lime, juice only
  • 1 orange, segmented
  • 1 fennel bulb, thinly sliced
  • salt and freshly ground black pepper

For the beans

  • 150g/5½oz black beans from a tin, drained
  • olive oil, for drizzling
  • 1 tbsp chopped fresh oregano
  • 1 tbsp chopped fresh coriander
  • salt and freshly ground black pepper

Method

  1. To make the pork, slash the fat of the pork shoulder in several places using a sharp knife.

  2. Place the garlic, cumin and coriander seeds and dried oregano into a pestle and mortar and smash until you make a paste. Whisk in the orange and lime juice, red wine vinegar and olive oil and season with salt and pepper.

  3. Place the pork in a large bowl and coat well with the marinade. Cover with cling film and marinate in the fridge overnight.

  4. Preheat the oven to 160C/140C Fan/Gas 3.

  5. Place the pork in a roasting tin, cover with kitchen foil and roast for 3 hours. Remove the foil, baste and roast for another 2–3 hours until soft and falling off the bone.

  6. To make the salad, place the ingredients in a bowl and mix together with some salt and pepper.

  7. To make the beans, place the black beans in a bowl and dress with the olive oil, oregano, coriander and some salt and pepper.

  8. To serve, shred the pork and divide between plates. Serve with the beans and salad on the side.

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