Summer Citrus Shoulder of Pork




  • 2 oranges
  • 2 limes
  • 1 tbsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • pinch of chilli flakes, optional
  • 11⁄2 tbsp chopped thyme leaves (or 2 tsp dried)
  • 3 garlic cloves, crushed
  • 1 boneless pork shoulder joint, about 1.5kg-1.75kg
  • 1 large onion, thickly sliced
  • 1 fennel bulb, cut into wedges, fronds reserved
  • 6 tbsp marmalade
FOR THE PILAF
  • 40g flaked almonds
  • 1 onion, thinly sliced
  • 2 tbsp olive oil
  • 400g basmati rice
  • 1 vegetable stock cube, crumbled
  • 4 tbsp chopped parsley
  1. Cooking time is about 20 mins plus 6 hours plus additional 20 mins for glaze so read through instructions ahead for timings 
  2. Preheat oven to 200c.
  3. You can make the pork and jus element a day in advance and just bring to room temp then heat through. Make the rice on the eve just  before people arrive and keep warm stirring in the additional just before serving.
  4. Finely grate the zest from 1 orange and reserve to sprinkle through the rice when finished.
  5. Pare (use a potato peeler then slice into thin strips) zest from the other orange and 1 lime and keep aside as a garnish- sprinkling ontop to serve. 
  6. Finely grate the zest from the second lime and mix with the spices, thyme, garlic and some seasoning in a bowl. 
  7. Unroll the pork and cut away the rind and most of the fat (you can roast the rind with a slim layer of fat still attached on a baking tray for crackling or just bin), then rub the spice mix all over the pork.
  8. Add the onion and fennel to the slow cooker pot (or casserole if not using a slow cooker) and nestle in the pork, skinned side down. 
  9. Mix half the marmalade with the juice from both oranges and limes and pour this over the pork. Cover with the lid put in a hot oven around 200 c for 20 mins before turning down 150c for 6 hours turning the pork over halfway through. The meat should be lovely and tender, but not completely falling apart.
  10. About 30 minutes before the pork is ready, start on the pilaf. First dry toast the almonds in a large saucepan until golden, stirring frequently, then tip into a bowl and set aside. Fry the onion in the oil in the same pan for 5-6 minutes until starting to turn golden. Mix in the rice and a good pinch of salt; stir to coat well, then crumble in the stock cube and add 900ml boiling water. Bring to the boil, stir, then cover the pan with a close-fitting lid and reduce the heat to low. Cook, undisturbed, for 15 minutes.
  11. When the pork is done, lift out of the pot and transfer to a roasting tin. Tip the rest of the contents of the pot into a colander set over a frying pan to catch the juices, then add the veg from the colander to the roasting tin. Mix 1 tablespoon of the cooking juices with 3 tablespoons of marmalade then spoon over the pork. Roast for 15 minutes until caramelised; meanwhile, boil the juices down to reduce until slightly syrupy.
  12. Remove the rice pan from the heat and place a clean tea towel over the top of the pan to absorb some of the steam; leave to rest for 10-15 minutes. Stir in the toasted almonds and parsley and orange zest and spread out on a large platter. Spoon the onions and fennel from around the pork over the rice, then sit the pork on top and pull into shreds. Scatter with extra parsley and pared zest, and pour the syrupy juices all over.
  13. Enjoy! 

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