Cuban pork shoulder with fennel salad

 

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 4–6

By Matt Tebbutt

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